Anchovy Butter
A quick, creamy anchovy butter recipe that melts beautifully over steak and vegetables. Simple ingredients, restaurant‑level flavor.
Ingredients
- 3,5 oz unsalted butter (100 g) soft, at room temperature
- 4 to 6 anchovy fillets in oil
- 1 clove garlic grated or mashed into a paste
- 1 tsp lemon juice just enough to brighten it
- 1 tbsp finely chopped herbs (tarragon, chives or parsley)
- black pepper to taste
Instructions
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1) Start with very soft unsalted butter that is smooth and easy to work with. Room temperature is perfect — you want it creamy, not melted.
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2) Finely chop the anchovy fillets and mash them into a paste with the side of your knife. They should almost disappear into the board.
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3) Add the anchovy paste to the butter and mix until everything is fully combined.
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4) Stir in a little garlic, a squeeze of lemon juice, and finely chopped herbs of your choice (such as tarragon, chives, or parsley).
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5) Taste the butter and adjust the seasoning. You usually won’t need extra salt because the anchovies bring plenty.
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6) Scrape the mixture onto a piece of baking paper, roll it into a tight log, and chill it in the fridge until firm.
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7) Slice off a coin whenever you need it and let it melt over a hot steak, warm vegetables, pasta or grilled fish.
