Anchovy Butter
Salty, savoury butter for lamb, steak or toast
Anchovy melts into butter and stops tasting of fish almost entirely — what is left is depth and salt. On lamb it is transformative, and it does not announce itself.
Ingredients
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 8 anchovy fillets in oil, drained and mashed to a paste
- 1 garlic clove, crushed to a paste with salt
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1/2 teaspoon black pepper
- A pinch of cayenne
Instructions
- Mash the anchovies to a smooth paste with the flat of a knife.
- Beat the butter until creamy, then beat in the anchovy paste and garlic.
- Add the lemon juice a little at a time, then fold in the parsley, pepper and cayenne.
- Taste before adding any salt — the anchovies bring plenty.
- Roll in parchment and chill.
Notes
- Melting a coin over roast lamb is the classic use. Also very good on grilled bread with a tomato.
- Keeps 2 weeks refrigerated.