Tin of anchovies
For A Superbly Salty Compound Butter, Pop Open A Can Of Anchovies
If you’re looking for an accessible introduction into the world of anchovies, try making an anchovy compound butter for a low-effort yet delicious taste of the tiny fish.
To make anchovy butter, use about two canned anchovy filets for every stick of softened, unsalted butter. Simply mash your anchovies before mixing them into the butter.
Make sure to use high-quality anchovies. You can also get creative with mix-ins like garlic, lemon zest, black pepper, rosemary, thyme, dill, or parsley.
Once it's finished, refrigerate your compound butter for at least an hour to let it set, then use it to add a salty, umami kick on toast, pasta, steaks, or roasted vegetables.