Just when you thought butter couldn’t get any better, there’s anchovy butter. It’s an umami-rich secret ingredient that transforms simply cooked meat and veggies into an amazing meal. Don’t worry, anchovy butter won’t make your food taste fishy. Rather, it gives everything it touches a subtle, savory flavor boost. Meat tastes meatier. Veggies taste bolder.
A batch of anchovy butter can be kept in the fridge (or freezer) and sliced as needed. Melt it over steak and roasted and raw vegetables. Use it to sauté just about anything. When you have anchovy butter in the fridge, elevating a meal from good to great is so much easier. Don’t worry about fancy sauces or seasonings – just come home, throw your steak on the grill and your veggies in a pan. Then smother it all in luscious anchovy butter. It doesn’t get much easier, or much tastier, than that.
Servings: ½ pound of butter
Time in the Kitchen: 10 minutes
½ pound (230 g) unsalted butter (ideally grass fed), at room temperature
8 anchovies packed in oil
Rinse the oil off the anchovies and use a chef’s knife (or mortar and pestle) to finely chop then mash the anchovies into a paste.
Using a fork or food processor blend the anchovies into the butter.
Scrape the butter onto a piece of waxed or parchment paper and roll and shape into a cylinder. Chill, and slice as needed.