Green Anchovy Butter
Packing a massive amount of umami, anchovies have some pretty big star power straight out of the can. But when they’re suspended in butter—all the better with a smattering of fresh herbs and garlic—the sky’s the limit. Use this butter to baste a seared steak as it finishes cooking in the skillet. Melt the butter and pour it over popcorn, or cook an egg in it.
You can add equal parts flour and transform the flavor bomb into savory shortbreads, or you can slather it onto some great bread with some juicy slices of tomato.
Ingredients
- ½ cup unsalted butter, at room temperature
- 5 anchovy fillets in olive oil
- ½ cup fresh flatleaf parsley leaves
- 1 teaspoon fresh lemon juice
- ½ teaspoon grated lemon zest
- 1 clove garlic
- 5 grinds of black pepper
Instructions
- In a blender (or in a pint jar with an immersion blender), combine all the ingredients and whir until the parsley and anchovies appear to be evenly distributed throughout the butter. Taste, and season with more pepper as needed (the anchovies should have you well covered on the salt front). Store in a tightly sealed container for up to 5 days. Makes ½ cup.
Notes
Reprinted from Tin to Table by Anna Hezel, with permission by Chronicle Books, 2023. Photographs © Chelsie Craig. Illustrations © Alex Citrin.
About the author
Anna Hezel is the author of Tin to Table.
