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This quick and easy umami-rich Anchovy Butter recipe is the perfect upgrade to steaks, pork chops, roasted veggies and more! Make any meal restaurant worthy in minutes with this simple compound butter spread!
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Delicious, easy and versatile Anchovy Butter
This easy and delicious compound butter will take your meals to the next level! Ready in just a few minutes with minimal prep, you can add a pat of this delicious umami rich Anchovy Butter to steak, grilled meat, roasted veggies or bread for restaurant flavor at home!
Skeptical about anchovies? Trust me, just give them a shot. This compound butter turns out anything but fishy. The anchovies add a depth of flavor to the butter!
What goes into the Anchovy butter recipe?
You can make this quick and easy Anchovy butter by hand, or in your food processor! To make the compound butter, you will need:
- A can anchovy filets in olive oil. You’ll drain them/remove them from the oil, and either finely chop them by hand, or transfer them to the bowl of your food processor.
- Some unsalted butter, softened to rom temperature. Opt for unsalted, as the anchovies have a high salt content. You can always add a bit of salt at the end if you feel it needs it!
- Fresh lemon zest and lemon juice. This adds a little zing of freshness to the butter.
- Fresh flat leaf parsley, finely chopped, fresh garlic, and a scallion. these will serve as the herbs in the butter.
Anchovy butter steak = heaven
A pat of anchovy butter on grilled or seared steak is probably one of the greatest things I have eaten in my life. Add it right after cooking so it can gently melt over top of the steak as it rests.
I like to keep some anchovy butter in my freezer, so I have it at the ready for when I’m in the mood for steak. Which let’s face it, is always.
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Storing the Anchovy butter
Once your anchovy butter is ready, you can store it in the refrigerator for up to 5 days, or in the freezer for up to 6 months! I like to roll my butter into a log in plastic wrap, then throw that into a freezer bag to keep it fresh.
If you plan on using it all right away as a spread, you can just transfer it to an airtight container and pop it in the fridge.
Substitutions and additions
This anchovy butter recipe is pretty straightforward, but there are some things you can add or replace to make it your own/ use what you have on hand. Here are some swaps and upgrades to try:
- Add capers. A small sprinkle of capers adds a nice briny flavor to the compound butter.
- Replace scallions with chives.
- Use jarred chopped garlic or garlic powder.
- Add a pop of red wine vinegar in place of lemon juice.
Anchovy butter spread uses
This Anchovy butter spread basically tastes good on EVERYTHING. Here are some of my favorite anchovy butter uses:
- Add some to grilled steak, lamb or pork chops.
- Toss with roasted veggies after cooking for an extra burst of flavor.
- Spread onto grilled bread, toast or biscuits.
- Add a dollop to soups and sauces.
- Under the skin of a roast chicken or turkey.
- Served over grilled salmon, or with pan seared shrimp.
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- 1 2 oz can anchovy filets in olive oil, drained
- 1 cup (2 sticks) softened unsalted butter
- 1/4 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp flat leaf parsley
- 1 scallion
- 2 garlic cloves
- If using food processor: 1. Pulse anchovies, lemon zest, lemon juice, parsley, scallion and garlic cloves, until a fine paste forms (pushing down the sides as needed to ensure all ingredients are fully chopped). 2. Add softened butter, and pulse until smooth. 3. Transfer to parchment sheet or plastic wrap, and roll into a tight log. Refrigerate for 30 minutes to 1 hour, until firm. Alternatively, you can use immediately as a spread!If making by hand: 1. Finely chop anchovies, thinly slice scallion, minced the garlic, and finely chop the fresh parsley leaves, Add them to a bowl, and add the lemon zest and juice. 2. Stir well to combine, then add the softened butter, and combine well with a wooden spoon or spatula. 3. Transfer to parchment sheet or plastic wrap, and roll into a tight log. Refrigerate for 30 minutes to 1 hour, until firm. Alternatively, you can use immediately as a spread!Notes/Storage:Refrigerate for up to 5 days.Freeze for 6 months in airtight freezer bag.
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Hi, I’m Sharon!
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