This Anchovy Butter takes classic compound butter to the next level by starting with nutty browned butter. The anchovies melt into the warm butter with garlic, herbs, and lemon, creating a rich, savory spread that's perfect for steak, seafood, vegetables, or warm crusty bread. Try a dollop over my dill salmon for an easy way to elevate an already flavorful meal.
After everything is combined, whisk the butter over an ice bath until it thickens into a smooth, spreadable consistency. The result is a deeply flavorful butter with balanced umami and bright citrus that can be enjoyed immediately or chilled for later.
Recipe Summary: Anchovy Butter
- ✅ Recipe Name: Anchovy Butter
- 🕒 Ready In: 20 minutes
- 👪 Serves: 16 (easy to scale)
- 🍽 Calories: 109 per serving
- 🥣 Main Ingredients: Butter, anchovies, garlic, parsley, lemon
- 📖 Dietary Info: Gluten-free, low carb, keto-friendly
- ⭐ Why You'll Love It: Browned butter, anchovies, garlic, herbs, and lemon create a rich compound butter that's perfect for steak, seafood, vegetables, and bread.
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If you've never cooked with anchovies before, this is the recipe to start with. As they gently melt into the browned butter, they add an incredible depth of savory flavor rather than a fishy taste. The result is a silky compound butter that elevates everything from grilled steaks to roasted seafood with almost no extra effort.
Once you try it on a sizzling steak, you'll want to keep a log in your freezer for topping grilled meats, roasted vegetables, or finishing my dill salmon whenever dinner needs a little something extra.
Why you'll love this recipe
- Rich, savory flavor. Browning the butter and melting in the anchovies creates incredible depth with balanced umami—not an overpowering fishy taste.
- Ready in 15 minutes. A quick compound butter that comes together with just a handful of simple ingredients.
- Incredibly versatile. Melt it over steak, seafood, roasted vegetables, or spread it on warm crusty bread for an instant flavor upgrade.
- Freezer-friendly. Make a batch, roll it into a log, and freeze slices so you always have a restaurant-quality finishing butter on hand.
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Ingredients
- Butter. Browning the butter first gives this compound butter a rich, nutty flavor that adds incredible depth. Either salted or unsalted butter works well, just adjust the seasoning to taste if needed. Unsalted butter will give you the most control.
- Anchovy fillets. Don't worry: they won't taste fishy. As they melt into the warm browned butter, they create a rich umami flavor that's perfect on steak, seafood, vegetables, and crusty bread.
- Garlic. Fresh garlic adds a bold, aromatic bite that complements the richness of the butter and anchovies.
- Scallion. Provides a mild onion flavor and fresh brightness without overpowering the butter.
- Flat-leaf parsley. Adds a fresh, herbaceous note that balances the rich browned butter and savory anchovies.
- Lemon zest. Bright citrus zest cuts through the richness and adds fresh flavor without overpowering the butter.
- Lemon juice. Stirred in at the end, the lemon juice adds just the right amount of acidity to brighten the butter and balance its savory flavors.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Add fresh herbs. | Swap or combine the parsley with chives, thyme, tarragon, or dill for a different herb profile that pairs beautifully with steak and seafood. |
| Make it spicy. | Stir in a pinch of crushed red pepper flakes or a dash of cayenne for a subtle kick that complements the rich browned butter. |
| Try different citrus. | Replace the lemon with lime or orange zest and juice for a unique twist that works especially well with seafood. |
How to make Anchovy Butter
- Step 1: Finely mince the anchovies so they blend well into the butter.
- Step 2: Brown the butter in a light-colored skillet or saucepan over medium heat, stirring occasionally, until the butter foams and the milk solids turn golden brown and smell nutty, 5–8 minutes. Remove from the heat immediately to prevent burning.
- Step 3: Add the finely chopped anchovies off-heat (butter will still be very hot), and stir for 1-2 minutes to meld them into the browned butter.
- Step 4: Stir in the scallion, parsley, and garlic until combined, then allow to cool for 2-3 minutes.
- Step 5: Once cooled slightly, stir in the lemon juice and zest to preserve their citrus flavor.
- Step 6: Transfer the mixture to a bowl set over another bowl filled with ice, and whisk continuously until the butter cools, and thickens-about 3–5 minutes.
Expert Tips
- Brown the butter in a light-colored pan. A stainless steel or other light-colored skillet makes it much easier to see the milk solids turn golden brown. Dark nonstick pans can hide the color change, making it easier to accidentally burn the butter.
- Brown the butter slowly. Cook the butter over medium heat until the milk solids turn golden brown and smell nutty, then remove it from the heat immediately to prevent burning.
- Finely chop the anchovies. If you don't feel like mincing them by hand, pulse the anchovy fillets a few times in a food processor first. Smaller pieces melt more evenly into the browned butter for a smoother final texture.
- Add the lemon last. Stir in the lemon zest and juice after the butter has cooled slightly. This keeps the citrus bright and fresh while preventing it from cooking away.
- Whisk over an ice bath. After combining the ingredients, whisk the butter over a bowl of ice until it thickens into a smooth, spreadable consistency. This helps the butter emulsify and prevents the herbs and anchovies from settling to the bottom.
- Keep a log in the freezer. Roll the finished butter into a log using plastic wrap or parchment paper and freeze it. You can slice off a round anytime you want to top a hot steak, seafood, or roasted vegetables.
Anchovy Butter FAQs
Anchovy butter has a rich, savory, umami-forward flavor with a subtle saltiness. The anchovies melt into the browned butter, adding depth rather than a strong fishy taste. Fresh garlic, herbs, and lemon brighten the butter, making it perfect for steak, seafood, vegetables, and crusty bread.
Store anchovy butter in an airtight container in the refrigerator for up to 5 days. For longer storage, roll it into a log, wrap it tightly, and freeze it for up to 6 months. Slice off portions as needed and let them soften or melt over hot food.
Anchovy butter is delicious melted over grilled or pan-seared steak, roasted or grilled seafood, roasted vegetables, baked potatoes, and corn on the cob. It's also fantastic spread on warm crusty bread or stirred into pasta for an easy, flavorful sauce.
Recipes to Pair with Anchovy Butter
If you tried this Anchovy Butter or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Anchovy Butter Recipe
Ingredients
- 1 2 oz can anchovy filets in olive oil, drained, finely chopped or minced
- 1 cup butter , (2 sticks) unsalted preferred
- 1 tablespoon flat leaf parsley , fienly chopped
- 1 scallion, thinly sliced
- 2 garlic cloves , minced
- ¼ teaspoon lemon zest
- 1 teaspoon fresh squeezed lemon juice
Instructions
Brown the butter
- Place the butter in a light-colored stainless steel skillet or saucepan over medium heat. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a rich, nutty aroma, about 5–8 minutes. Remove from the heat immediately to prevent burning.
- Stir in the finely chopped anchovy fillets and cook for 1–2 minutes, stirring constantly, until they melt into the browned butter.
- Add the minced garlic, chopped scallion, and parsley, stirring until fragrant, about 30 seconds to 1 minute. Let the mixture cool for 2–3 minutes.
Finish the anchovy butter
- Stir in the lemon zest and lemon juice until well combined.
- Transfer the mixture to a bowl set over a larger bowl of ice, and whisk continuously until the butter cools, thickens, and becomes smooth and spreadable, about 3–5 minutes.
- Transfer the anchovy butter to an airtight container to use as a spread, or spoon it onto a sheet of plastic wrap or parchment paper and roll it into a log. Refrigerate until firm before slicing, or freeze for longer storage.
Notes
- Refrigerate: Store anchovy butter in an airtight container for up to 5 days.
- Freeze for later: Roll the butter into a log using plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to 6 months and slice off portions as needed.
- Use from chilled or softened: Let the butter soften at room temperature for 10–15 minutes before spreading, or melt it directly over hot steak, seafood, vegetables, or bread.
- To Serve: Top grilled steak, seafood, roasted vegetables, or warm crusty bread with a pat of the anchovy butter and let it melt just before serving.
Sharon says
I make this anchovy butter for a fancy flair to steak for date nights and dinner guests. It’s a unique and bold flavor that pairs perfectly with juicy grilled steak or seafood.