Anchovy Butter (The Classic Recipe)

Name: Anchovy Butter (The Classic Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: International
Ingredients: 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

John Glen Over a year ago 3,274 views

Prep: 5 mins

Cook: 10 mins

Serves: 10

Sauce

Ingredients

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

Accompaniment

Description

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

Method

1
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.

Chef's 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.