Garlic & Herb Anchovy Butter

For those who aren’t using anchovies to their full potential—hello, and welcome. Anchovies aren’t just for Caesar salads or pantry pastas, and this garlic and herb anchovy butter is proof that you should always have a tin stocked in your pantry. Savory, garlicky, salty, and packed with umami — the only question left is how fast you can toast some bread.

What You’ll Need For Anchovy Butter

• Flat Fillet Anchovies – This recipe calls for flat fillet anchovies—not to be confused with whole anchovies or marinated white anchovies, which are both harder to come by. The specific oil-packed anchovies tin you use won’t make a huge difference, though there are subtle variations in quality and flavor between brands. Personally, I love using Roland or King Oscar; they’re affordable and deliver a bold, flavorful punch.
  • Substitute: You can substitute for anchovy paste if you don’t want to go through the process of making your own. Keep in mind that the flavor will be more concentrated. Start with 1 tablespoon of anchovy paste and adjust to taste. Since the paste is already processed, its intensity is stronger—and this butter isn’t meant to be overwhelmingly fishy.
• Butter – While I’d love to say to use unsalted butter, I’ve never used it in my life. Salted and unsalted both work. You may need to add a small sprinkle of kosher salt if using unsalted, but taste it first. We’re adding so much flavor here that standard butter works just fine. If you want to make it richer, use a slightly better-quality butter like Kerrygold. Stay clear of French butters that may contain salt crystals.
• Parsley – Fresh only!
• Lemon Juice – Fresh only!
• Garlic – Fresh only! 1 small garlic clove or 1/2 large one. We don’t want the garlic to overpower the anchovy butter—just complement the overall flavor profile.
• Red Chili Flakes

How to Make Anchovy Butter

This anchovy butter spread recipe couldn’t be easier. Some versions call to melt the anchovies with the butter, while others blend the two together. We’re not looking for a punch of flavor, just a subtle, savory note throughout.

1. Make a Paste – Drain the tin of anchovies and place them on a cutting board. If using glass jar anchovies, pull out about 10-12 anchovy fillets. To make a paste, alternate between chopping and scraping with the side of your knife. Start by finely mincing the anchovies, then use the flat side of the knife to press and smear them across the board. Continue chopping and scraping until the anchovies form a smooth paste.

2. Combine – In a small bowl, combine the room temperature butter with the anchovy paste, finely minced parsley, grated garlic (preferably using a microplane), chili flakes, and a squeeze of lemon juice. If you’re using salted butter, no additional salt should be necessary. If using unsalted butter, taste and add kosher salt as needed.

Recipe Video

How to Serve Anchovy Butter

The possibilities for this compound butter are endless. My favorite way to enjoy it is slathered on a warm loaf of crusty bread or sourdough. But don’t stop there! Roll it into a log using parchment paper and slice into slabs for steak. Swap out plain butter in pasta for this flavorful herb version.

Want to take it to the next level? Rub it under the skin of a whole chicken and roast at 400°F for 45–55 minutes for crispy, golden skin and an irresistible umami kick roast chicken.

Frequently Asked Questions

Storing/Reheating

This anchovy butter can be stored in tightly wrapped parchment or an airtight container in the refrigerator for up to two weeks (if it lasts that long).