To learn more about this recipe, read the related story, "Secret Weapon: Anchovies" in our National edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then sign up for Tasting Table's Chefs' Recipes edition now.
Anchovy Butter
Yield: ½ pound anchovy butter
Cook Time: 5 minutes
- INGREDIENTS
2 sticks (16 tablespoons) unsalted butter, at room temperature
One 3.5-ounce jar of oil-packed anchovies, drained (save the oil for another use)
1. In the bowl of a food processor, add the butter and anchovies. Process until well combined, about 15 seconds.
2. Use a rubber spatula to scrape the mixture onto a 12-inch-long piece of parchment paper and shape into an 2-by-8-inch log. Twist the ends to seal and refrigerate until firm, about 2 hours or up to 3 days. Slice into thin pieces and add to pasta, use to sauté greens, or spread on fresh radish slices.
Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
