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.
Total Time
2hr 25min
5.0
3 Ratings
Author: SideChef
Servings:
10
Ingredients
•
3
cups
Cold
Heavy Cream
or 300g Room Temperature Butter
•
10
Anchovy Fillets in Oil
•
4
cloves
Garlic
, grated
•
1
Lemon
, juiced
•
1
tsp
Paprika
•
as needed
Ice
Cooking Instructions
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.
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.
3.
Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10), Garlic (4 cloves), the juice from Lemon (1) and Paprika (1 tsp), and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary to fully blend.
4.
Transfer butter mixture onto a parchment paper. Form the butter into a log about 2 inches (5cm) in diameter.
5.
Put the butter into the fridge to chill for at least 2 hours before serving.
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.
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.
Nutrition Per Serving
CALORIES
249
FAT
24.1 g
PROTEIN
1.3 g
CARBS
5.8 g
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