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!
