Garlic & Herb Anchovy Butter
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.
Servings 16 servings
Ingredients
- 1 flat filet anchovy tin or 10-12 anchovies
- 2 sticks of butter salted or unsalted at room temperature
- 2 tbsp chopped parsley
- 1 small clove of garlic finely grated
- 1/4 tsp chili flakes
- 1 small lemon wedge 1/8th approx. 1 tsp
Instructions
- Drain the tin of anchovies and place them on a cutting board. 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.
- 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 a lemon wedge. If you're using salted butter, no additional salt should be necessary. If using unsalted butter, taste and add kosher salt as needed.