Best Anchovy Butter Recipes

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BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)



Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) image

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

Provided by GaylaJ

Categories     Sauces

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Steps:

  • Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
  • Serve with bread and/or vegetables.

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER



Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1 1/2 sticks unsalted butter, slightly softened
6 anchovies in oil, patted dry
Salt and freshly ground black pepper
6 slices (1/2-inch thick) country bread
1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
Canola oil
1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly
1 heaping tablespoon anchovy butter
4 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 cups dry white wine
1 cup clam juice
15 clams, scrubbed
15 mussels, scrubbed
2 tablespoons cold unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
  • Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
  • For the sausage and shrimp: Heat the grill to high.
  • Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
  • In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
  • Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER



Cheese Crostini with Anchovy Herb Butter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 24 crostini

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 anchovy fillets, drained, chopped
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (2 by 1/3-inch thick) slices rustic crusty white bread
1 cup grated Provolone

Steps:

  • Preheat oven to 425 degrees F.
  • Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
  • Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER



Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter image

The chef Sean Brock came up with this first course after making Craig Claiborne's Bagna Cauda. Instead of bathing the garlic and anchovy in the oil, Mr. Brock has you bathe a whole head of cauliflower in it. You use a ring mold to hold up the cauliflower in a sauté pan, then brown it by spooning over bubbling oil and butter - a process that's fun and a little hairy - and finish it in the oven. In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross-sections of a tree, and top them with an anchovy butter and the crumble.

Provided by Amanda Hesser

Categories     side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

8 tablespoons unsalted butter
1/4 cup nonfat powdered milk
10 black garlic cloves, peeled (see note)
Half the reserved brown butter (3-4 tablespoons)
4 tablespoons unsalted butter
2 anchovy fillets
Salt
Grated zest from 1/2 lemon
1 tablespoon lemon juice
1/3 cup chopped parsley
1 small head cauliflower
1/2 cup olive oil
4 tablespoons unsalted butter
Salt

Steps:

  • Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
  • Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
  • Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
  • To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 84 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 2 grams

STEAK WITH ANCHOVY GARLIC BUTTER



Steak with Anchovy Garlic Butter image

Categories     Beef     Fish     Garlic     Sauté     Quick & Easy     Dinner     Meat     Steak     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon anchovy paste
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)
1/2 teaspoon salt
3 tablespoons olive oil

Steps:

  • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
  • Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
  • Top steaks with a dollop of anchovy butter and slice.

CHICKEN SCHNITZEL WITH ANCHOVY-CHIVE BUTTER SAUCE



Chicken Schnitzel with Anchovy-Chive Butter Sauce image

Categories     Chicken     Winter     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 cup panko (Japanese breadcrumbs) or unseasoned breadcrumbs
2 teaspoons paprika
1 large egg
4 skinless boneless chicken breast halves, pounded to 3/4-inch thickness (about 1 1/4 pounds total)
3 tablespoons unsalted butter, divided
1 2-ounce can anchovies rolled with capers
1/2 cup dry white wine
2 tablespoons snipped chives, divided
Lemon wedges

Steps:

  • Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives.
  • Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.

GRILLED HALIBUT à LA NIçOISE WITH HARICOTS VERTS, OLIVES, CHERRY TOMATOES, AND ANCHOVY BUTTER



Grilled Halibut à la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter image

Categories     Salad     Sauce     Olive     Tomato     Roast     Cherry     Halibut     Kosher     Simmer     Boil     Butter     Anchovy

Number Of Ingredients 16

6 halibut fillets, 5 to 6 ounces each
2 lemons
2 tablespoons plus 1 teaspoon thyme leaves
1/4 cup sliced flat-leaf parsley
3/4 pound tiny fingerlings or other small potatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/3 pound haricots verts, stems removed, tails left on
3 extra-large eggs
6 ounces baby spinach, cleaned and dried
1/2 cup pitted Niçoise olives
1/2 cup thinly sliced shallots
6 tablespoons unsalted butter
1 teaspoon minced anchovy
1 cup small cherry tomatoes, cut in half
2 tablespoons sliced basil, green and opal if possible
Kosher salt and freshly ground black pepper

Steps:

  • Season the halibut with the zest of one lemon, 1 tablespoon thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours.
  • Preheat the oven to 400°F.
  • Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon thyme, and 1 teaspoon salt. Place the potatoes in a roasting pan, cover with foil, and cook 30 to 40 minutes, until they're tender when pierced. (Depending on their size, age, and variety, the cooking time will vary.)
  • Light the grill 30 to 40 minutes ahead of time. Take the halibut out of the refrigerator 15 minutes before cooking it, so it comes to room temperature.
  • Blanch the haricots verts in heavily salted water 2 to 3 minutes, until they're tender but still al dente. Remove to a baking sheet or platter to cool. Bring the water back to a boil, and carefully lower the eggs into the water. Turn the heat down to a very low simmer, and cook the eggs exactly 9 minutes. Remove the eggs to a bowl of ice water to cool completely. Peel the eggs, and cut them in half. Season with salt and pepper.
  • Place the spinach and olives in a large salad bowl.
  • Heat a large sauté pan over high heat for 1 minute. Pour in 1/4 cup olive oil, and add the sliced shallots and remaining tablespoon thyme to the pan. Cook 1 minute, until the shallots are just wilted. Add the haricots verts and the potatoes, and season with 1/2 teaspoon salt and freshly round pepper.
  • When the vegetables are hot, toss them into the bowl of spinach and olives. Season with another 1/2 teaspoon salt, pepper, and a generous squeeze of lemon juice. Toss well to dress the spinach and wilt it slightly. Taste for seasoning. Arrange the salad on a large platter. Tuck the eggs among the spinach leaves.
  • Meanwhile, when the coals are broken down, red, and glowing, brush the halibut with a little olive oil and season with salt and pepper. Place the fish on the grill, and cook 2 minutes. Give the fish a quarter-turn, and cook a minute or two more. Turn over, and cook until it's just barely cooked through; peek inside to check for doneness. When it's done, the halibut will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a little more once you take it off the grill. Arrange the fish on top of the salad.
  • Return the vegetable pan to the stove, and heat over medium-high. Add the butter, and cook a few minutes, until it starts to brown and smells nutty. Add the anchovy, cherry tomatoes, 3/4 teaspoon salt, and a few grindings of black pepper. Cook for 30 seconds, shaking the pan often, until the tomatoes release some of their juice. Squeeze some lemon juice into the butter, and taste for balance and seasoning. Stir in the basil and remaining 2 tablespoons parsley. Spoon the sauce over the fish and around the salad.
  • Note
  • Season the fish with lemon and herbs early in the day. You can roast the fingerlings, blanch the haricots verts, clean the spinach, cut the cherry tomatoes, clean the anchovies, and cook the eggs ahead of time.

ROASTED MUSHROOMS WITH GARLIC-ANCHOVY BUTTER



Roasted Mushrooms with Garlic-Anchovy Butter image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Number Of Ingredients 9

12 cremini mushrooms
1 stick unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
1 teaspoon anchovy paste
1 tablespoon extra-virgin olive oil
Finely grated fresh lemon zest, for sprinkling
Freshly ground pepper
Crusty bread, for serving

Steps:

  • 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
  • 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.

Nutrition Facts : Calories 168, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 42 milligrams, Sodium 148 milligrams, Carbohydrate 2 grams, Fiber 0.5 grams, Protein 1 grams

SLICED BAGUETTE WITH RADISHES AND ANCHOVY BUTTER



Sliced Baguette with Radishes and Anchovy Butter image

Provided by Tasha de Serio

Categories     Bread     Appetizer     Side     No-Cook     Cocktail Party     Easter     Picnic     Quick & Easy     Low Cal     Buffet     Radish     Spring     Poker/Game Night     Shower     Engagement Party     Anchovy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 anchovy fillets, finely chopped
2 tablespoons chopped fresh chives
Coarse kosher salt
16 1/2-inch-thick diagonal slices baguette
10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
Additional chopped fresh chives (for garnish)

Steps:

  • Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

NORWEGIAN-STYLE POACHED SALMON WITH ANCHOVY BUTTER



Norwegian-Style Poached Salmon with Anchovy Butter image

Categories     Poach     Quick & Easy     Dinner     Salmon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons minced fresh parsley leaves
3/4 teaspoon anchovy paste or mashed anchovy fillet
1 onion, sliced
1/3 cup distilled white vinegar
1/4 cup sugar
1/2 teaspoon black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
two 1-inch-thick salmon steaks (each about 1/2 pound)

Steps:

  • In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

ANCHOVY BUTTER



Anchovy Butter image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Low Carb     Quick & Easy     Father's Day     Backyard BBQ     Condiment     Butter     Anchovy     Paprika     Bon Appétit

Number Of Ingredients 6

1/2 cup softened unsalted butter
4 minced garlic cloves
8 anchovies packed in oil, drained and minced
1/2 teaspoon hot paprika
1/2 teaspoon fresh lemon juice
Kosher salt

Steps:

  • In a medium bowl, combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread on steak. Or transfer to waxed paper, roll into a cylinder, chill, and slice.

SPAGHETTI WITH TOMATOES AND ANCHOVY BUTTER



Spaghetti with Tomatoes and Anchovy Butter image

Categories     Brunch     Side     Quick & Easy     Dinner     Lunch     Bon Appétit

Number Of Ingredients 8

1/2 pound spaghetti
4 tablespoons unsalted butter
2 anchovy fillets
4 sliced garlic cloves
2 pounds quartered medium tomatoes
Salt
Pepper
Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)

Steps:

  • Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER



CHEESE CROSTINI WITH ANCHOVY HERB BUTTER image

Categories     Appetizer

Yield 24 Crostini

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 anchovy fillets, drained, chopped
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (2 by 1/3-inch thick) slices rustic crusty white bread
1 cup grated Provolone

Steps:

  • Preheat oven to 425 degrees F. Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER



Cheese Crostini With Anchovy Herb Butter image

Make and share this Cheese Crostini With Anchovy Herb Butter recipe from Food.com.

Provided by KathyP53

Categories     European

Time 30m

Yield 24 crostini

Number Of Ingredients 9

1/4 cup butter
4 anchovy fillets, drained and chopped
1 -2 tablespoon chopped fresh Italian parsley (flat leaf)
1 teaspoon chopped fresh thyme leave
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 slices baguette (2-inch x 1/3-inch thick)
1 cup grated provolone cheese

Steps:

  • Preheat oven to 425 degrees.
  • Melt butter in heavy small skillet over medium heat. Add anchovies and stir until they dissolve, about 3 minutes. Stir in herbs, garlic, lemon zest, and red pepper.
  • Arrange bread slices on a large baking sheet. Brush with anchovy mixture. Sprinkle with cheese.
  • Bake until cheese melts and bread is golden, about 10 minutes. Cut bread slices in halves and serve.

Nutrition Facts : Calories 125.7, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 281.2, Carbohydrate 16.8, Fiber 1, Sugar 0.1, Protein 4.5

MINUTE STEAKS WITH ANCHOVY BUTTER



MINUTE STEAKS WITH ANCHOVY BUTTER image

Categories     Beef

Yield 4

Number Of Ingredients 9

2 tablespoons chopped anchovy fillets in oil, drained
1 shallot, minced
2 tablespoons red wine vinegar
1 stick unsalted butter, at room temperature
1/4 cup equal parts chopped parsley, tarragon and chives
1/2 teaspoon coarsely ground pepper
2 tablespoons canola oil
12 to 16 ounces top round-sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
Montreal steak spice, for seasoning (see Note)

Steps:

  • In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container. In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet. On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table. MAKE AHEAD The anchovy butter can be refrigerated for 3 days or frozen for 1 month. NOTES Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.

RADISHES WITH CREAMY ANCHOVY BUTTER



Radishes with Creamy Anchovy Butter image

The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.

Provided by Ruth Cousineau

Categories     Food Processor     Quick & Easy     Oscars     Backyard BBQ     Dinner     Lunch     Radish     Party     Potluck     Butter     Anchovy     Gourmet     Picnic     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (hors d’oeuvre) servings

Number Of Ingredients 6

1 1/2 sticks unsalted butter, softened
2 tablespoons anchovy paste
1 garlic clove, chopped
1/4 teaspoon fresh lemon juice, or to taste
24 small radishes such as French Breakfast variety
or 12 regular radishes, halved

Steps:

  • Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.

PASTA WITH KALE, BROWN BUTTER, AND ANCHOVY



Pasta with Kale, Brown Butter, and Anchovy image

Brighten the flavor of this pasta and kale dish with a squeeze of lemon juice.

Provided by chpmnk42

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 11

½ (16 ounce) box whole grain fettucine
2 tablespoons butter
6 cloves garlic, thinly sliced
5 anchovy fillets, finely chopped
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
½ teaspoon red pepper flakes
6 cups thinly sliced lacinto kale
½ teaspoon salt
1 ounce grated Romano cheese
4 lemon wedges

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside, reserving 1 cup cooking liquid.
  • While the pasta is cooking, melt butter in a large skillet over medium heat. Cook until butter is browned and fragrant, 2 to 3 minutes. Add garlic, anchovies, olive oil, thyme, and red pepper flakes and cook for 1 minute. Add kale and cook, stirring, another 1 to 2 minutes. Add cooked fettuccini, 2/3 cup cooking liquid, and salt; toss to coat. Add remaining cooking liquid if pasta seems dry. Sprinkle with Romano cheese and serve with lemon wedges.

Nutrition Facts : Calories 433 calories, Carbohydrate 65.5 g, Cholesterol 26.9 mg, Fat 17.3 g, Fiber 9.5 g, Protein 16.3 g, SaturatedFat 6.3 g, Sodium 650.6 mg, Sugar 2 g

GRILLED STEAKS WITH ANCHOVY-LEMON BUTTER



Grilled Steaks with Anchovy-Lemon Butter image

Categories     Beef     Broil     Low Carb     Quick & Easy     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 6

2 tablespoons (1/4 stick) unsalted butter, room temperature
9 canned anchovy fillets, minced
1 tablespoon minced shallot
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 7-ounce New York strip steaks

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Using fork, mash first 5 ingredients in bowl until blended. Chill. Sprinkle steaks with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top with anchovy butter.

TURKEY CUTLETS IN ANCHOVY-BUTTER SAUCE



Turkey Cutlets in Anchovy-Butter Sauce image

Provided by Melissa Roberts

Categories     Fish     turkey     Sauté     Quick & Easy     White Wine     Chive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup all-purpose flour
1 1/2 pounds turkey cutlets
3 tablespoons olive oil
1 large shallot, finely chopped
1 cup dry white wine
2 teaspoons anchovy paste
3 tablespoons unsalted butter
2 tablespoons chopped chives

Steps:

  • Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.
  • Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.
  • Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.

LEEKS WITH ANCHOVY BUTTER



Leeks With Anchovy Butter image

Leeks have gone in and out of favor throughout history. Here they're prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).

Provided by Amanda Hesser

Categories     weekday, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 9

Salt
6 thin leeks, trimmed, halved lengthwise and washed
4 tablespoons butter, softened
4 anchovy fillets, drained
1 tablespoon chopped parsley
1 teaspoon chopped basil
1 tablespoon chopped shallot
1 teaspoon lemon juice, plus more to taste
Freshly ground black pepper

Steps:

  • Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
  • Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
  • Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 209 milligrams, Sugar 3 grams, TransFat 0 grams

What is Anchovy Butter Recipe?

Anchovy butter recipes are simple recipes that are made using anchovy paste and butter as the key ingredients. The recipe is appealing to seafood lovers since it features the salty and umami flavor of the anchovy paste, which after blending with the butter, becomes a tasty spreadable butter that you can use on various dishes. The recipe is flexible, allowing you to make variations depending on your preference, and it can add a savoury taste to your meals, including sandwiches, pasta, steaks, roasted vegetables, and much more.

Preparation

The preparation process is quite easy and involves mixing softened butter with anchovy paste, salt, and pepper. However, before you undertake the preparation process, you must ensure that you have high-quality ingredients that you can use to achieve the desired flavor. The anchovy paste used should be rich in flavor and consistency, and the butter should be high quality and unsalted. You can then use various methods to prepare the anchovy butter, including:

  • Mixing the softened butter with the anchovy paste until it's fully incorporated
  • Blending the ingredients using a food processor until a smooth paste is obtained
  • Mashing the anchovy paste using a fork and then mixing with the softened butter, salt, and pepper.
Uses

Once prepared, you can use the anchovy butter as a spread or condiment in various dishes, including:

  • Roasted vegetables - The butter adds a savory taste to roasted vegetables, such as sweet potatoes, carrots, or brussels sprouts.
  • Grilled meats - You can use the butter to coat your grilled meats, such as chicken, burgers, or steaks, to add a unique flavor to them.
  • Sandwiches - Add the anchovy butter on your sandwiches, including tuna melts or grilled cheese, to give it a savory and cheesy taste.
  • Pasta - Mix the butter with your pasta to enhance the overall flavor of your dish.
  • Seafood - You can use the anchovy butter on various seafood dishes, including shrimp, oysters, or mussels, to add a salty taste.
  • Baked potatoes - Add the butter to your baked potatoes to get a different flavor profile.
  • Garlic bread - You can use the anchovy butter to make garlic bread or breadsticks and give it a rich and unique flavor.
Variations

Although the standard recipe involves using anchovy paste and butter, there are several ways in which you can vary the recipe to achieve your desired flavor. Some of these variations include:

  • Adding garlic - You can add garlic to the recipe to give it a unique savory taste. The garlic cloves can either be minced or pressed.
  • Adding lemon - Adding lemon to the anchovy butter can give it a fresh and tangy taste. You can add lemon juice or zest.
  • Adding herbs - You can add various herbs, such as parsley, rosemary, or thyme, to give the butter a unique flavor profile.
  • Adding white wine - You can add white wine to the recipe to enhance the taste of the anchovy paste and give it a unique flavor.
  • Adding capers - Capers add a unique tangy taste to the butter, making it suitable for use in various dishes.
  • Adding different types of cheese - Adding different types of cheese, such as parmesan or feta, can give the butter a unique and cheesy taste.

In conclusion

Anchovy butter recipe is easy to prepare and adds a unique flavor to various dishes. You can customize the recipe to suit your taste buds by adding different variations, such as garlic, lemon, and herbs. You can use the butter as a spread, condiment, or flavor enhancer in various dishes, including roasted vegetables, grilled meats, pasta, and seafood. As such, you can add a rich and savory taste to your meals with the anchovy butter recipe.

Valuable Tips for Making Anchovy Butter

If you have never cooked with anchovy butter before, it’s worth giving it a try. Anchovy butter is a flavorful and versatile ingredient that can add depth and complexity to a wide range of dishes. However, making anchovy butter requires some finesse and technique to achieve the perfect balance of flavors. Here are some valuable tips to help you make the best anchovy butter recipes:

Choose High-Quality Ingredients

The quality of your ingredients will have a big impact on the flavor of your anchovy butter. When selecting ingredients, opt for high-quality products that are fresh and flavorful. Choose unsalted butter made from cream that has high butterfat content. Look for brined anchovy fillets that are plump and firm. Avoid using canned or jarred anchovies as they tend to be overly salty and have a strong, fishy flavor.

Soak the Anchovy Fillets

Before incorporating the anchovy fillets into your butter mixture, it’s important to remove excess salt and oil. To do this, soak the anchovy fillets in cold water for 10-15 minutes. This will help to mellow out their flavor and prevent the butter from becoming too salty.

Use Softened Butter

For best results, use softened butter when making your anchovy butter. Softened butter will mix more easily with the anchovy fillets and result in a smoother, creamier texture. To soften butter, leave it at room temperature for 30-60 minutes until it has become malleable.

Combine Ingredients in a Food Processor

The easiest and most efficient way to make anchovy butter is to use a food processor. Start by finely chopping the soaked anchovy fillets, then add them to the softened butter in the bowl of the food processor. Pulse the mixture until the butter and anchovies are well combined and the mixture is smooth and creamy. This should take less than a minute. Be careful not to over-process the mixture, as this can cause the butter to become too soft and lose its shape.

Add Flavorful Extras

To add even more depth and complexity to your anchovy butter, consider incorporating additional flavorful ingredients. For example, you can add finely chopped garlic, lemon zest, capers, or fresh herbs like parsley or chives. These ingredients will add additional flavor layers that will further enhance the richness and umami taste of the butter.

Wrap and Chill the Butter

Once you have made your anchovy butter, it’s important to wrap it tightly in plastic wrap or parchment paper and chill it in the refrigerator. This will help the butter to firm up and retain its shape. You can store the butter in the refrigerator for up to one week, or longer if it’s tightly wrapped and frozen. Before using the butter, let it come to room temperature for 30 minutes to soften.

Best Uses for Anchovy Butter

Anchovy butter is a versatile ingredient that can be used in a wide range of dishes. Here are some of the best uses:

As a Spread

Use anchovy butter as a spread for crostini or bread. Serve it with a glass of wine or as a pre-dinner appetizer. It pairs perfectly with a dry white wine like Sauvignon Blanc or Pinot Gris.

As a Sauce

Drizzle melted anchovy butter over roasted vegetables, grilled fish, or steak. The rich, savory flavor of the butter will complement the natural flavors of the ingredients and add an extra layer of richness and depth.

As a Flavor Enhancer

Add anchovy butter to soups, stews, or pasta dishes to enhance their flavor. The butter will help to deepen the umami flavor and create a more complex and interesting taste profile.

As a Marinade

Use anchovy butter as a marinade for meats or fish. The butter will infuse the meat with rich flavor and help to tenderize it. Simply spread the butter over the meat and bake, roast, or grill as usual.

As a Topping

Use anchovy butter as a topping for baked potatoes, corn on the cob, or grilled mushrooms. The butter will add richness and depth to the dish and create a luxurious, indulgent taste experience.

By following these tips, you can make perfectly balanced and flavorful anchovy butter that will add a delicious depth of flavor to your favorite dishes.

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