Anchovy Butter

This Anchovy Butter is amazing.

Serve it on steaks or fish, on steamed vegetables, on toast under scrambled, soft boiled or poached eggs or mixed into pasta. It keeps for up to a month in the fridge.

125g butter at room temperature and cut into pieces
About 6 tinned anchovies, drained from the oil
3-4 cloves garlic, crushed
Juice of ½ lemon
Shake of paprika

Place all ingredients in food processor and mix until smooth. Place in a small bowl and dust with paprika. Keep refrigerated.

Makes about 1 cup

2 thoughts on “Anchovy Butter

  1. I made the anchovy butter and I highly recommend it! We used it over mini toasts with the aperitif , and then on top of a piece of fillet. Great! and easy to prepare.

  2. This was so easy. Made it last night to have over salmon. Also used it as the base of a warm mushroom and spinach salad. Big hit! Great to have in the fridge and use in stews etc

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