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Anchovy Butter
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Anchovy Butter

Prep Time10 minutes
Total Time10 minutes
Course: condiment, Dinner
Keyword: butter
Servings: 2 cups

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:
    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.