Anchovy Butter Recipe

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This is a great way to use up anchovies that you might have left over from another recipe.

Estimated Prep Time: 10 minutes



Drain the anchovy fillets of oil.

Per anchovy fillet that you are trying to use up, use 1 tablespoon of butter (you can use 1 1/2 or 2 fillets per tablespoon of butter if you are a real anchovy lover), a squish of lemon juice and a light shake of pepper.

Soften the butter and mash all the ingredients together. Roll the butter up in a log shape wrapped in wax paper, and freeze inside tin foil or a freezer bag. To use, cut off slices as you need it. You can keep this in the freezer up to 3 months.

Recipe notes

It's great to have in the freezer. You can toss hot pasta in dollops of it for a quick, creamy pasta, or use it as you would Maître d'Hôtel Butter to garnish meats or fish hot off the grill or out of the frying pan.

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