TT National | Anchovy Butter 


| Recipes | Kaitlyn Goalen

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


Anchovy butter

To learn more about this recipe, read the related story, "Secret Weapon: Anchovies" in our National edition.

Anchovy Butter

Yield: pound anchovy butter

Cook Time: 5 minutes

  • 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.

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