Anchovy Butter
This Anchovy Butter is rich, savory, and packed with bold umami flavor. Ready in minutes, this easy compound butter adds a restaurant-style finish to steak, veggies, bread, and more without tasting fishy.
Servings: 2 cups
Calories: 869kcal
Ingredients
- 1 2 oz can anchovy filets in olive oil, drained
- 1 cup (2 sticks) softened unsalted butter
- ¼ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon flat leaf parsley
- 1 scallion
- 2 garlic cloves
Instructions
If using food processor:
- 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).
- Add softened butter, and pulse until smooth.
- 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:
- 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.
- Stir well to combine, then add the softened butter, and combine well with a wooden spoon or spatula.
- 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.
Nutrition
Calories: 869kcal | Carbohydrates: 2g | Protein: 8g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 263mg | Sodium: 1558mg | Potassium: 192mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 3074IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg