Anchovy Butter

Preparation info

  • Difficulty


  • Yield:

    11 ounces

Appears in


By James Peterson

Published 1991

  • About


Select the best anchovies available. Soak 24 anchovy fillets ( ounces/60 grams) in cold water for 5 minutes to eliminate excess salt and oil. Dry the anchovies on paper towels and purée them in a food processor with 8 ounces (250 grams) butter. Work the butter through a fine-mesh drum sieve with a plastic pastry scraper or rubber spatula. When used sparingly, anchovy butter is excellent for finishing fish sauces.