Anchovy Butter

Make your own umami-packed compound butter
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To learn more about this recipe, read the related story, "Secret Weapon: Anchovies" in our National edition.

Anchovy Butter

Recipe adapted from Ethan Stowell, Ethan Stowell Restaurants, Seattle

Yield: ½ 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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