Creamy Anchovy Butter Recipes

ANCHOVY BUTTER

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.

RADISHES WITH CREAMY ANCHOVY BUTTER

Steps:

• Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.

CREAMY ANCHOVY BUTTER RECIPE

Steps:

• Make sure the butter is very soft, at room temperature. Add it to a blender.
• Blend it well until creamy and smooth. Then add the chopped tarragon and garlic paste.
• Blend again. Then add the salted anchovy fillets (you can also add half of the anchovies if you don't want it to get too salty). Also season with a pinch of pepper. Don't add extra salt
• Blend again. Check the seasoning and add extra pepper or garlic paste to taste.
• Pour the olive oil in a large non-stick pan, season with a little pepper and place it over high heat. Once the oil is smoking hot, add the steaks.
• Sear them nicely on both sides until dark brown. Cook the steaks the way you prefer. I like my steaks rare to medium rare.
• Once cooked, remove the steaks from the pan and let them rest on a clean chopping board covered with tinfoil for 5 minutes. Then place them onto warm plates and finish with a generous dollop or a slice of anchovy butter. Serve immediately.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

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.

ANCHOVY BUTTER

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.

BUTTER ANCHOVY TOASTS

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
• Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4-6 minutes.
• Meanwhile, toss anchovies, oil, and pepper in a small bowl.
• While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
• Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.