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homemade-anchovy-butter

homemade anchovy butter (umami-rich)

Making flavoured butter isn’t a new invention but when anchovies are added, you get a whole lotta umami-rich going on.  Say what?  Umami is a trendy foodie word for a pleasant savoury taste.  In a nutshell, something to pump up the flavour like adding a splash of fish sauce or lime juice.  I read that you can even use soy sauce in lieu of parmesan over tomato sauce; who runs out of Parmesan cheese?  Anchovy butter can be used in many ways to enhance the food you put on the table.

If you haven’t used an anchovy in your cooking, you’re missing out.  Anchovies dissolve when added to a frying pan with olive oil.  They are perfect in a tomato sauce and no olive tapenade or caesar salad is complete without an anchovy or two.  Anchovies and lamb absolutely love one another (bash up garlic, anchovy, rosemary and smear over meat).  I could go on and list more ideas on how to use it but I think you get the picture.  For this recipe, if you don’t feel comfortable using 12 anchovies, halve the amount and add according to your taste.

1/2 cup butter, room temperature
10 to 12 anchovy fillets packed in oil, roughly chopped
small clove of garlic, minced
6 to 8 basil leaves
pinch of red pepper flakes

In a food processor add all ingredients and blend.   Scoop out soft butter into a container with a lid and place in the fridge.  Or place on plastic wrap and shape into a log before refrigerating.  When ready to use, take out of fridge and slice.  Place a slice on top of steak or roasted vegetables.  It’s also lovely melted and poured over homemade pasta.

The Culinary Chase’s Note:  The butter freezes well for future use.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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