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Anchovy Butter

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Ingredients

100 g g butter butter
(softened)
1 tins tin anchovy fillets anchovy fillets
(drained and finely chopped)
1 garlic garlic
(crushed)
0.25 lemons lemon

Anchovy butter

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10 min
(8)

Method

Anchovy butter makes a delicious alternative to a marinade, adding a uniquely rich, salty flavour when melted over grilled meat, potatoes or steamed vegetables. Any leftovers would be delicious spread across crispbreads as an elegant starter.

  1. Drain the anchovies and grind in a pestle and mortar (or food processor) with the garlic and lemon juice to form a paste.
  2. Mix through the softened butter, beating with a wooden spoon until evenly combined.
  3. Spoon the butter onto a large piece of cling film and roll it up to form a sausage shape. Wrap tightly, then refrigerate until firm.
  4. Once firm, unwrap the anchovy butter and cut into slices.
  5. Make individual slabs of butter for a barbecue or dinner party spoon the butter into a clean ice cube tray and chill until set. You could even make different flavours so everyone can choose their flavour. Some of our favourite ideas are:

Garlic butter-combine crushed garlic with finely chopped fresh parsley

Mustard butter- add wholegrain mustard to taste (for extra heat, stir in a little English mustard, too)

Jalapeño - mix chopped coriander with jalapeño sauce to taste

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