Anchovy Butter Recipes

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ANCHOVY BUTTER



Anchovy Butter image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Low Carb     Quick & Easy     Father's Day     Backyard BBQ     Condiment     Butter     Anchovy     Paprika     Bon Appétit

Number Of Ingredients 6

1/2 cup softened unsalted butter
4 minced garlic cloves
8 anchovies packed in oil, drained and minced
1/2 teaspoon hot paprika
1/2 teaspoon fresh lemon juice
Kosher salt

Steps:

  • In a medium bowl, combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread on steak. Or transfer to waxed paper, roll into a cylinder, chill, and slice.

SALMON WITH ANCHOVY-GARLIC BUTTER



Salmon With Anchovy-Garlic Butter image

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's mitigated by the creaminess of the butter. It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon - but no harder to prepare.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
1/2 teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
1/2 lemon
Fresh chopped parsley, for serving

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.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams

ANCHOVY BUTTER



Anchovy Butter image

Compound butter is simply a mixture of butter and other ingredients - in this case, anchovies. Whether you're a first-timer or an old hand at cooking with anchovies, this is the perfect way to infuse the complex umami flavor into all your future dishes. This is one flavor trend we think everyone can get on board with. Simple and delicious.

Provided by SideChef

Categories     Budget-Friendly     Pescatarian     Spreads and Dips     Shellfish-Free     No-Cook     SideChef Original     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Food Processor     Fridge     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free

Time 2h25m

Yield 10

Number Of Ingredients 6

3 cup Heavy Cream
10 Anchovy Fillets in Oil
4 clove Garlic
1 tablespoon Lemon Juice
1 teaspoon Paprika
as needed Ice

Steps:

  • Pour the chilled Heavy Cream (3 cup) into a food processor. Mix for about 4 minutes, or until the milk fat is fully separated from the buttermilk.
  • Once separated, transfer the butter into a bowl filled with water mixed with Ice (as needed). Press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, and repeat the process until all the buttermilk is washed out.
  • Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10), Garlic (4 clove), Lemon Juice (1 tablespoon), and Paprika (1 teaspoon), and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary to fully blend.
  • Transfer butter mixture onto a parchment paper. Form the butter into a log about 2 inches (5cm) in diameter.
  • Put the butter into the fridge to chill for at least 2 hours before serving.
  • Serve spread on toast, tossed into your next pasta dish, or melted onto your favorite cut of steak for the perfect umami flavor punch.

Nutrition Facts : Calories 25 calories, Protein 0.1 g, Fat 2.4 g, Carbohydrate 0.6 g, Fiber 0.0 g, Sugar 0.0 g, Sodium 14.7 mg, SaturatedFat 1.7 g, TransFat 0 g, Cholesterol 9.8 mg, UnsaturatedFat 0.0 g

ANCHOVY BUTTER



Anchovy Butter image

Anchovy butter is incredible served over a grilled steak or on sautéed vegetables. It might sound odd, but it really is delicious.

Provided by Danilo Alfaro

Categories     Sauce

Time 1h20m

Yield 16

Number Of Ingredients 2

4 sticks unsalted butter
8 to 10 flat anchovy fillets, minced and mashed to a paste

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!

Nutrition Facts : Calories 208 kcal, Carbohydrate 0 g, Cholesterol 63 mg, Fiber 0 g, Protein 1 g, SaturatedFat 14 g, Sodium 95 mg, Sugar 0 g, Fat 23 g, ServingSize 16 portions (16 servings), UnsaturatedFat 0 g

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)



Bagna-Cauda Butter (With Garlic and Anchovies) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
2 tablespoons very finely minced anchovies
1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

Steps:

  • Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
  • Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

ROASTED MUSHROOMS WITH GARLIC-ANCHOVY BUTTER



Roasted Mushrooms with Garlic-Anchovy Butter image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Number Of Ingredients 9

12 cremini mushrooms
1 stick unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
1 teaspoon anchovy paste
1 tablespoon extra-virgin olive oil
Finely grated fresh lemon zest, for sprinkling
Freshly ground pepper
Crusty bread, for serving

Steps:

  • 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
  • 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.

Nutrition Facts : Calories 168, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 42 milligrams, Sodium 148 milligrams, Carbohydrate 2 grams, Fiber 0.5 grams, Protein 1 grams

ANCHOVY BUTTER SAUCE



Anchovy Butter Sauce image

I know that many people say that they don't like anchovies, but when anchovies are toasted and sauteed they are wonderful and get sweet and nutty tasting. This is an amazing sauce served over pan crusted sauteed fish (i.e., Tilapia, Grouper, Halibut, Cod; any white fish), scallops, or chicken. Now, there are hundreds of recipes on here for pan sauteed or breaded chicken and fish, so I won't list them. But I am sure many of you know the preparation method. This is also a great over steamed or grilled seafood or poultry, as well as asparagus, onions, broccoli and even steak. And, is awesome just tossed with a little angel hair pasta for a quick easy side dish or stirred in with pan sauteed cannellini beans. So you can see how versatile it is. It can be made right in the same pan after you pan sear, your seafood or chicken, or you can make it in a small sauce pan on the side. As I said, very flexible.

Provided by SarasotaCook

Categories     Sauces

Time 10m

Yield 3/4 cup, 4-6 serving(s)

Number Of Ingredients 10

1 (3 ounce) can anchovies
1/2 cup white wine
4 tablespoons butter
2 tablespoons capers (more or less if you like)
1 tablespoon minced garlic
1 lemon, thin sliced (1 slice for the sauce, the rest for a garnish)
1 tablespoon fresh parsley, fine chopped
pepper
paprika
remaining lemon slice

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.

Nutrition Facts : Calories 181.1, Fat 13.7, SaturatedFat 7.8, Cholesterol 48.7, Sodium 998.4, Carbohydrate 4.6, Fiber 1.5, Sugar 0.3, Protein 6.9

ANCHOVY BUTTER



Anchovy Butter image

Provided by Joan Nathan

Categories     condiments

Time 5m

Number Of Ingredients 2

1 ounce anchovy fillets
1/2 pound unsalted butter

Steps:

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

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 9 grams, Carbohydrate 0 grams, Fat 31 grams, Protein 2 grams, SaturatedFat 20 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 1 gram

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