Why You’ll Love This Recipe
I love this Anchovy Butter because it turns a few simple ingredients into an intensely flavorful condiment. The salty anchovies balance beautifully with creamy butter, while lemon adds freshness and garlic provides an extra savory note.
I also appreciate how versatile it is. I can prepare it ahead of time, keep it in the refrigerator, and slice off exactly what I need. Since there is no actual cooking required, I can have a batch ready in about 10 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup (1 stick) unsalted butter, softened
- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove, finely grated or minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
- Salt, only if needed
Directions
- I take the butter out of the refrigerator and let it soften at room temperature until it is easy to mix but not melted.
- I place the drained anchovy fillets on a cutting board and finely mince them. I continue chopping and pressing them with the side of my knife until they form a rough paste.
- I add the softened butter to a medium bowl along with the anchovy paste, garlic, lemon juice, lemon zest, parsley, black pepper, and red pepper flakes if I want a little heat.
- I mash and stir everything together with a fork or spatula until the anchovies and seasonings are evenly distributed throughout the butter.
- I taste the butter before adding any salt. Anchovies are naturally salty, so I usually find that additional salt isn’t necessary.
- For immediate use, I transfer the Anchovy Butter to a small serving bowl and use it while soft.
- For storing and slicing, I spoon the butter onto a piece of parchment paper and shape it into a log. I roll the parchment tightly around it and twist the ends to secure it.
- I refrigerate the butter until firm, then slice off portions whenever I need them.
Servings and Timing
This Easy Anchovy Butter recipe makes approximately 1/2 cup, or 8 tablespoon-sized servings. I can prepare it in about 10 minutes, although I allow additional chilling time when I want to form it into a firm log.
- Prep time: 10 minutes
- Cook time: 0 minutes
- Total time: 10 minutes
- Servings: 8
- Yield: About 1/2 cup
Variations
Garlic Anchovy Butter
When I want a stronger garlic flavor, I increase the garlic to two cloves. I prefer finely grating the garlic so it blends smoothly throughout the butter.
Herb Anchovy Butter
I sometimes add extra fresh herbs such as chives, basil, or thyme. I finely chop the herbs before mixing them into the butter so their flavor is evenly distributed.
Spicy Anchovy Butter
For a little heat, I add extra red pepper flakes or a small pinch of cayenne pepper. I start with a small amount because I don’t want the spice to overpower the anchovy and butter flavors.
Caper Anchovy Butter
I like adding a tablespoon of finely chopped capers for an extra briny flavor. Since both capers and anchovies are salty, I make sure to taste the finished butter before adding any salt.
Parmesan Anchovy Butter
When I want an even more savory version, I mix in a few tablespoons of finely grated Parmesan. I especially like this variation melted over pasta, roasted potatoes, or vegetables.
Anchovy Butter Without Garlic
When I want the anchovy flavor to stand out more clearly, I simply leave out the garlic. I keep the lemon and parsley for freshness.
Storage/Reheating
I store Anchovy Butter in an airtight container in the refrigerator for up to 1 week. I can also shape it into a log and wrap it tightly before refrigerating, which makes it easy to cut into individual portions.
For longer storage, I freeze the wrapped butter for up to 3 months. I like slicing the butter into individual portions before freezing so I can remove only what I need.
Anchovy Butter doesn’t require reheating when I use it as a spread. I simply let it soften briefly at room temperature. When I want melted Anchovy Butter, I add it directly to hot pasta, vegetables, potatoes, fish, or meat and let the heat gently melt it.
I avoid heating it aggressively because the butter can separate and the delicate flavors of the garlic, lemon, and herbs can become less noticeable.
FAQs
Does Anchovy Butter taste very fishy?
I find that Anchovy Butter tastes more savory and salty than strongly fishy, especially when I balance the anchovies with butter, lemon, garlic, and herbs. The anchovies provide a concentrated umami flavor that becomes much more mellow once mixed with the butter.
What can I use Anchovy Butter on?
I spread Anchovy Butter on toasted bread, crostini, or warm dinner rolls. I also melt it over roasted vegetables, potatoes, steak, chicken, or fish. For an especially quick meal, I toss a spoonful with hot pasta and a little pasta cooking water.
Can I make Anchovy Butter in a food processor?
Yes. When I want an especially smooth texture, I add the softened butter and remaining ingredients to a small food processor and blend until combined. I avoid processing it for too long because I don’t want the butter to become warm and melted.
Can I use salted butter for Anchovy Butter?
I can use salted butter, but I prefer unsalted butter because anchovies already contain plenty of salt. Using unsalted butter gives me more control over the final seasoning.
Can I make Anchovy Butter ahead of time?
Yes. I actually like making Anchovy Butter ahead because chilling gives the flavors time to blend. I prepare the butter, shape it into a log, and refrigerate it until I need it. I can also freeze portions for longer storage.
Conclusion
Easy Anchovy Butter is one of my favorite ways to add a quick boost of savory flavor to everyday meals. I love how creamy butter softens the intensity of the anchovies while garlic, lemon, parsley, and black pepper make the mixture fresh and balanced. With only about 10 minutes of preparation, I can keep this flavorful compound butter ready for toast, pasta, vegetables, potatoes, fish, meat, and plenty of other dishes.
PrintEasy Anchovy Butter Recipe
Easy Anchovy Butter is a rich, savory compound butter made with anchovies, garlic, lemon, parsley, and black pepper. Ready in about 10 minutes, it adds deep umami flavor to bread, pasta, vegetables, potatoes, meat, and fish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings (about 1/2 cup)
- Category: Condiment
- Method: No Cook
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove, finely grated or minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
- Salt, only if needed
Instructions
- Let the butter soften at room temperature until it is easy to mix but not melted.
- Finely mince the drained anchovy fillets, then chop and press them with the side of a knife until they form a rough paste.
- Place the softened butter in a medium bowl and add the anchovy paste, garlic, lemon juice, lemon zest, parsley, black pepper, and optional red pepper flakes.
- Mash and stir with a fork or spatula until the anchovies and seasonings are evenly distributed throughout the butter.
- Taste before adding salt, as the anchovies may provide enough saltiness on their own.
- For immediate use, transfer the Anchovy Butter to a small serving bowl and serve while soft.
- For a sliceable compound butter, spoon the mixture onto parchment paper, shape it into a log, roll tightly, and twist the ends to secure.
- Refrigerate until firm, then slice into portions as needed.
Notes
- For stronger garlic flavor, increase the garlic to 2 cloves.
- Chives, basil, or thyme can be added for an herb variation.
- For extra heat, add additional red pepper flakes or a small pinch of cayenne pepper.
- Add 1 tablespoon finely chopped capers for an extra-briny variation, tasting before adding any salt.
- A few tablespoons of finely grated Parmesan can be mixed in for an even more savory butter.
- The garlic can be omitted for a more pronounced anchovy flavor.
- Store in an airtight container or tightly wrapped log in the refrigerator for up to 1 week.
- Freeze tightly wrapped Anchovy Butter for up to 3 months. Slicing it into portions before freezing makes individual servings easy to use.
- Let refrigerated butter soften briefly at room temperature for spreading, or add it directly to hot foods to melt gently.
- Avoid aggressive heating, which can cause the butter to separate and diminish the fresh garlic, lemon, and herb flavors.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 115 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 32 mg
