Anchovy Butter Recipe

5 from 1 vote

Rich, savory Anchovy Butter starts with nutty browned butter, then is blended with anchovies, garlic, fresh herbs, and lemon for an easy compound butter that's perfect melted over steak, seafood, vegetables, or spread on warm crusty bread.

Prep Time10

Cook Time10

Total Time20

Course: condiment, Dinner

Cuisine: American

Keyword: Anchovy Butter

Servings:

Calories: 109kcal

Author: Sharon Farnell

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.

Nutrition