RECIPE
6 INGREDIENTS6 STEPS2HR 25MIN

Anchovy Butter

5.0
2 Ratings
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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This is one flavor trend we think everyone can get on board with. 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.

2HR 25MIN

Total Cooking Time

6

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
10
Serves 10
3 cups
Cold Heavy Cream
300g Room Temperature Butter
10
Anchovy Fillets in Oil
4 cloves
Garlic , grated
1 tsp
as needed
Ice
mixed with water to make an ice bath
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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.

Directions

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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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