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March 28 2015

Anchovy Butter

By Worker Bee
18 Comments

PrimalJust 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.

Anchovy Butter 2

Servings: ½ pound of butter

Time in the Kitchen: 10 minutes

Ingredients:

Anchovy Butter 1

  • ½ pound (230 g) unsalted butter (ideally grass fed), at room temperature
  • 8 anchovies packed in oil

Instructions:

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.

butter

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18 thoughts on “Anchovy Butter”

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  1. That sounds completely heavenly. Will be making this weekend for sure!

  2. This is so simple and perfect. I just took a block of kerrygold out of the freezer and placed a tin of anchovies on top to remind me to make this when the butter thaws

  3. Anchovy butter with caramelized onions is delicious (on sourdough, but shhh). And when putting it on steak, I add some lemon juice.

  4. Great idea. Anchovy paste also adds wonderful depth of flavor to spaghetti sauce, whether you pour it over gluten-free noodles, ordinary pasta, or whatever. It doesn’t impart a fishy taste and can be purchased in a tube for convenience.

    1. After watching watching Michael Symon rave about anchovy paste at a food show, I tried it. Yep, I won’t be without it ever again!

  5. Don’t rinse off the anchovies! What a waste. Drink it because it’s most delicious part!

  6. What a wonderful idea; thanks! As it wasn’t mentioned, stick to Anchovies in Olive oil. In season, I get fresh anchovies at the fish monger and cure then myself (they taste sweet and delicate in compare to the strong tasting canned ones, as long as you consume them in the 1st two days. I’ll have to try both versions.

  7. And don’t forget the added health benefits from the palmitoleic acid (omega 7) in anchovies.

  8. Hmmm….I wonder if I could just use Red Boat fish sauce instead of anchovies?

  9. I plan to mix up some of the anchovy butter. But the can of salted anchovies I got from Amazon are just a little different than what I usually get. They are larger and softer so I will use less. It is always helpful to list an ingredients weight.

  10. Would using sardines work? I have tons of brisling sardines canned in olive oil, not so many anchovies, though.

  11. The sardines may have to much moisture.

    ps It is interesting how many cuisines have some sort of ‘fishy’ flavoring, ancient Roman Garum, anchovy paste, eastern oyster and fish sauces.

  12. I mixed some up last night and drizzled it all over grilled cheddar bacon burger steaks and grilled asparagus, fantastic!

    The only dilemma is lately we have been enjoying this meal with the Primal Mayo on top of everything, now we need to choose one or the other, and both are so good.

  13. Looked at this and originally though BLEGH! But upon further inspection, I might have to give this a try. Something I’d be interested to add is some rosemary into the blend. That sounds like a delicious combination!

  14. Has anyone tried this using ghee instead of butter? Can’t see it not being ok, but any insight would help…probably going to give it a shot sometime soon

  15. I love that this recipe makes 9 pancakes! Although I’m not sure how well they would hold up while cooking.

  16. Question. Any way to use Anchovy paste instead of Anchovies? And if so how much paste do I use?