How To Make Anchovy Butter
How To Make Butter From Heavy Cream
Using a food processor or a stand mixer, pour chilled heavy cream and start whipping at medium speed. The butter will begin to solidify and separate from the buttermilk in about 4 minutes. Once fully separated, transfer the butter to an ice bath and press down using a spatula to squeeze out the buttermilk further. You should repeat this process until you get out all the buttermilk. Use fresh ice water every time.
How To Mix The Ingredients
You can use a food processor or a blender for this step. Place either your homemade or store-bought butter in the food processor, add the rest of your ingredients. And simply blend until smooth and creamy.
How To Store Anchovy Butter
We recommend using parchment paper rather than plastic wrap to store your anchovy butter, especially if you plan to put it in the freezer. Form the butter into a log and make sure it’s secured in your wrapper. Keep it in the fridge for at least 2 hours before serving.
Ingredients & Substitutions
- Cold Heavy Cream - heavy cream can be used in anything from pastries, and cakes to sauces and ice cream. It is a cream with no less than 36% milkfat. ; it whips well and holds its shape. In case you don’t have any heavy cream available, just substitute it with room temperature butter.
- Anchovy Fillets in Oil - these tiny fishes can be enjoyed in many ways. They are used in salads, pizza toppings, tapas, and many other dishes. The rich umami flavor of anchovies adds a whole different level to any dish. You can use an Anchovy paste as a substitute for anchovy fillets in any type of dish. The general rule is to use ½ teaspoon of anchovy paste for every anchovy fillet you’d need for the recipe.
- Garlic - a go-to ingredient to spice up just about anything! Known not just for its flavor but also for many health benefits. Since this is a no-cook recipe, we highly recommend using garlic that is fresh and firm to maximize the flavor.
- Lemon - a little bit of lemon zest or fresh juice adds freshness and a citrusy kick to any recipe. We recommend using fresh lemon juice for this recipe.
- Paprika - adds vibrant color and taste to almost any dish, sweet pepper flavor without any heat. A pinch of this rich spice will add a more earthy and savory flavor.
Tips & Suggestions
- Anchovy butter is perfect for toast, vegetables, salmon (and seafood in general), chicken, and even your favorite cut of steak. We can easily say we recommend it for any dish you want to make extra savory. Try it with this delicious Warm Broccolini and Lentil Salad for a start.
- Herbs - try adding your favorite herbs like tarragon, freshly chopped oregano, chives, or parsley. They all go well with the savory anchovy flavor.
- Pep up your pasta dishes with anchovy butter. Simply dissolve it in the sauce and enjoy the maximum flavor.
Frequently Asked Questions
How Long Can You Store Anchovy Butter?
You can keep your anchovy butter in the fridge for up to 2 weeks. Or freeze it and keep it for up to a month.
What Other Flavors Go Well With Anchovy Butter?
While anchovies have a salty brine taste, it pairs well with a lot of flavors. Some of our favorites to complement the anchovy butter are capers and olives. You can add them to your anchovy butter sauce to add a more complex flavor to your dish.
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