|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Anchovy butter is one of many common variations on Maître d'Hôtel butter or "compound butter," in which some sort of flavoring or seasoning ingredient is incorporated into the butter.
Typically compound butter is rolled into cylinders and chilled or even frozen, and then slices or parts are served on steaks, fish or vegetables.
- 1 lb. (4 sticks) unsalted butter
- 8 to 10 flat anchovy fillets (minced and mashed to a paste)
In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer—but the goal is just to get the butter soft so you can incorporate the anchovies.
Add the mashed anchovies and continue mashing/squishing/mixing until fully mixed.
Spread out a large (1 foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
Chill or freeze until needed.
Add one or more of the following along with the mashed anchovies:
- 3 tbsp. lemon juice (juice from 1 lemon)
- 2 to 4 cloves garlic (minced)
- 2 tbsp. capers (drained and minced)