Anchovy Butter Sauce Recipes

ANCHOVY BUTTER SAUCE

Steps:

• Sauce -- Now, I like to use the same pan I cook the seafood or chicken in, but you can just make it in a small sauce pan if you want. Either works very well.
• In the pan, heat to medium high heat and melt the butter. Then stir in the anchovies and mash with a fork as they cook. You only need to cook them just a couple of minutes. Then stir in the wine, garlic, capers, pepper and 1 lemon slice and squeeze slightly. Just cook another 2-3 minutes and remove from the heat. Stir in the parsley and remove the lemon slice.
• Serve -- Just garnish your dish with one of the lemon slices and pour the butter sauce over your dish. A little pinch of paprika gives it nice color and a little spice to the sauce.

ANCHOVY BUTTER

Steps:

• Gather the ingredients.
• In a large bowl, using your hands or a potato masher, soften the butter. Alternatively, cream the butter using the paddle attachment of a stand mixer. The overall goal is just to get the butter soft so you can incorporate the anchovies.
• Add the mashed anchovies into the butter and continue mixing until all is fully incorporated.
• Spread out a 1-foot or bigger square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. 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.
• Chill until needed. If you're not using it all at the same time, freeze part of it in smaller portions and thaw the amount you'd need when ready to use.
• Enjoy!

SOLE WITH ANCHOVY SAUCE

Steps:

• Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
• Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
• Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

Steps:

• Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
• Serve with bread and/or vegetables.

ANCHOVY BUTTER

Steps:

• Puree the anchovies and butter in a food processor and serve spread on the brioche.

SALMON WITH ANCHOVY-GARLIC BUTTER

Steps:

• Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
• In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
• Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.