Anchovy Butter

Name: Anchovy Butter
Yield: Makes ½ Cup
Cuisine: French
Ingredients: ¼ cup finely chopped fresh parsley leaves; ½ cup (1 stick) unsalted butter, at room temperature; freshly ground white pepper to taste; 8 salted anchovy fillets, rinsed and patted dry; 8 salted anchovy fillets, rinsed and patted dry; 2 teaspoons fresh lemon juice; 2 large garlic cloves, mashed into a paste in a mortar

Preparation info

Makes
½ Cup

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

Anchovy butter is one of the oldest compound butters. The anchovy has traditionally been the food of the poor in the Mediterranean, and its simplest use in this form has been to toss it with linguine, spread it on a canapé, or place a pat on a grilled fish steak.

Ingredients

½ cup (1 stick) unsalted butter, at room temperature
¼ cup finely chopped fresh parsley le

Europe
France
Fish course
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Place all the ingredients in a food processor and process until smooth and well blended.
Transfer to a sheet of aluminum foil, fold one end over, and roll back and forth to form a cylinder. Twist the ends and refrigerate until needed. It will keep in the refrigerator for up to a month and indefinitely in the freezer.