Anchovy Butter (The Classic Recipe) Recipe at MyDish

Anchovy Butter (The Classic Recipe)

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Method

  • Scrape the skin from the anchovies, take the flesh from the bones, pound it smooth in a mortar, rub through a fine sieve, put the anchovies into the mortar with the butter, cayenne, grated nutmeg, and mace, beat together until thoroughly blended, mix in the chopped herbs.
  • If you are going to serve it cold, mould the butter in small shapes, and turn it out.
  • To keep for later, press the butter into jars, and keep cool.

    • Tips

    • Anchovy Butter is one of many widespread variations on Maître d'Hôtel Butter or "compound butter," wherein some kind of flavouring or seasoning ingredient is included into to the butter. Classically, compound butters are rolled into cylinders and chilled or even frozen, and then sliced into pats of butter and served on steaks, fish, or vegetables.

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    Ingredients

    •  
    • YOU WILL NEED:
    • 12 Fresh Anchovies
    • 350 grams unsalted butter
    • 1 pinch Cayenne Pepper
    • ¼ teaspoon Freshly grated nutmeg
    • ¼ teaspoon Ground mace
    • 1 teaspoon freshly chopped parsley
    • 1.2 teaspoon freshly chopped tattagon

    By Views 622  Added Tue Jul 21 2009


    This is a classic recipe with fresh anchovies making a milder flavoured butter, perfect with pan fried lamb chops, steaks, and fish