Recipes

Anchovy Butter

Make your own umami-packed compound butter
0 Reviews
Tasting Table: Anchovy Butter
Anchovy butter

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

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)

Directions

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.

HELP OTHER COOKS BY RATING THIS RECIPE
Rate this recipe:
Would you make this recipe again?
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

Bacon-Boosted Patty Melt

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere