Garlic & Herb Anchovy Butter

This herby garlicky anchovy butter might be the best thing i’ve ever tasted.

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. This compound butter hits the full spectrum of flavor: umami from the anchovies, garlicky, herby, with a splash of acid and just a hint of heat. If it were socially acceptable to eat it by the spoonful, I would.

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.
  • Can I substitute for anchovy paste? Yes, but 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.
• 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.

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.

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.

You must use room-temperature butter—otherwise, you’ll be fighting against stiff, unworkable sticks. Take the butter out about 30 minutes before mixing. To speed things up, fill a tall glass with boiling water, let it sit to warm the glass, then empty it and place the warm glass upside down over the butter stick. The residual heat will quickly soften the butter.

HOW TO SERVE

The possibilities for this compound butter are endless. My favorite way to enjoy it is slathered on a warm loaf of crusty bread. 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 (full recipe coming soon). 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 (full recipe coming soon).

OTHER ANCHOVY BUTTER FLAVOR COMBINATIONS

This flavor combo is my favorite, but this is truly a blank canvas. Below are a few of my other favorites.

• Butter, anchovies, fresh ground pepper, fresh thyme
• Butter, anchovies, capers, parsley, lemon juice
• Butter, anchovies, dill, lemon juice

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).