Anchovy Butter

Salmon featuring anchovy butter
Salmon with anchovy butter

Philippe Desnerck / Getty Images

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 16 servings
Nutrition Facts (per serving)
226 Calories
24g Fat
0g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 226
% Daily Value*
Total Fat 24g 31%
Saturated Fat 15g 73%
Cholesterol 72mg 24%
Sodium 22mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 4g
Calcium 33mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Steps to Make It

  1. 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.

  2. Add the mashed anchovies and continue mashing/squishing/mixing until fully mixed.

  3. 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.

  4. 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.

  5. Chill or freeze until needed.

Recipe Variations

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)