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RECIPE
6 INGREDIENTS6 STEPS2hr 25min

Anchovy Butter

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Compound butter is simply a mixture of butter and other ingredients - in this case, anchovies. Whether you're a first-timer or an old hand at cooking with anchovies, this is the perfect way to infuse the complex umami flavor into all your future dishes. This is one flavor trend we think everyone can get on board with. Simple and delicious.
Anchovy Butter Recipe | SideChef
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Compound butter is simply a mixture of butter and other ingredients - in this case, anchovies. Whether you're a first-timer or an old hand at cooking with anchovies, this is the perfect way to infuse the complex umami flavor into all your future dishes. This is one flavor trend we think everyone can get on board with. Simple and delicious.

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.



More Homemade Butter Recipes To Explore

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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
2hr 25min
Total Time
25min
Active Time
$0.42
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
3 cups
Cold Heavy Cream
or 300g Room Temperature Butter
10
Anchovy Fillets in Oil
4 cloves
Garlic , grated
1 Tbsp
1 tsp
as needed
Ice
mixed with water to make an ice bath
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Nutrition Per Serving

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CALORIES
250
FAT
24.1 g
PROTEIN
1.4 g
CARBS
5.9 g

Author's Notes

If using premade butter, skip steps 1 and 2. Save the separated buttermilk in the fridge and use it for baking or marinade.

Cooking Instructions

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Step 1
Pour the chilled Heavy Cream (3 cups) into a food processor. Mix for about 4 minutes, or until the milk fat is fully separated from the buttermilk.
Step 2
Once separated, transfer the butter into a bowl filled with water mixed with Ice (as needed) . Press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, and repeat the process until all the buttermilk is washed out.
Step 3
Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10) , Garlic (4 cloves) , Lemon Juice (1 Tbsp) , and Paprika (1 tsp) , and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary to fully blend.
Step 4
Transfer butter mixture onto a parchment paper. Form the butter into a log about 2 inches (5cm) in diameter.
Step 5
Put the butter into the fridge to chill for at least 2 hours before serving.
Step 6
Serve spread on toast, tossed into your next pasta dish, or melted onto your favorite cut of steak for the perfect umami flavor punch.
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Nutrition Per Serving
Calories
250
% Daily Value*
Fat
24.1 g
31%
Saturated Fat
16.7 g
84%
Trans Fat
0.0 g
--
Cholesterol
97.8 mg
33%
Carbohydrates
5.9 g
2%
Fiber
0.1 g
0%
Sugars
0.1 g
--
Protein
1.4 g
3%
Sodium
147.4 mg
6%
Vitamin D
0.1 µg
0%
Calcium
109.4 mg
8%
Iron
0.3 mg
2%
Potassium
110.7 mg
2%
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