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Easy Anchovy Butter Recipe

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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.

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

  1. Let the butter soften at room temperature until it is easy to mix but not melted.
  2. Finely mince the drained anchovy fillets, then chop and press them with the side of a knife until they form a rough paste.
  3. 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.
  4. Mash and stir with a fork or spatula until the anchovies and seasonings are evenly distributed throughout the butter.
  5. Taste before adding salt, as the anchovies may provide enough saltiness on their own.
  6. For immediate use, transfer the Anchovy Butter to a small serving bowl and serve while soft.
  7. For a sliceable compound butter, spoon the mixture onto parchment paper, shape it into a log, roll tightly, and twist the ends to secure.
  8. 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

Find it online: https://thefamilycooking.com/easy-anchovy-butter-recipe/