📝 About This Recipe
This isn't just butter; it's a concentrated blast of Mediterranean soul that transforms the simplest ingredients into a gourmet feast. By emulsifying salt-cured anchovies with high-fat European butter, roasted garlic, and bright citrus, we create a spread that is savory, funky, and incredibly luxurious. Whether melted over a seared ribeye or slathered on warm sourdough, this 'umami bomb' is the secret weapon every home chef needs in their refrigerator.
🥗 Ingredients
The Butter Base
- 1 cup Unsalted European-style butter (high fat content, softened to room temperature)
- 1/2 teaspoon Maldon sea salt (adjust based on the saltiness of the anchovies)
The Umami Components
- 10-12 pieces Anchovy fillets in olive oil (drained and finely minced into a paste)
- 1 Garlic head (whole, for roasting)
- 1 tablespoon Extra virgin olive oil (for drizzling over garlic)
- 1/2 teaspoon Worcestershire sauce (for added depth)
Aromatics & Brightness
- 2 tablespoons Fresh Italian parsley (very finely chopped)
- 1 tablespoon Lemon zest (from approximately one large lemon)
- 1 teaspoon Fresh lemon juice (to cut through the fat)
- 1 small Shallot (minced extremely fine)
- 1/4 teaspoon Red pepper flakes (optional, for a subtle back-end heat)
- 1/2 teaspoon Freshly cracked black pepper
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap tightly in aluminum foil, and roast for 35-40 minutes until the cloves are golden brown and soft as spreadable butter.
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2
While the garlic roasts, place your softened butter in a medium mixing bowl. Use a spatula to cream it until it is smooth and lump-free.
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3
On a cutting board, mince the anchovy fillets as finely as possible. Use the side of your knife blade to scrape and mash them against the board until they form a smooth purple-grey paste.
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4
Once the garlic is done and cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl. Mash them with a fork into a smooth puree.
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5
Add the anchovy paste and 3-4 cloves' worth of the roasted garlic puree to the butter (save the rest of the garlic for another use or add it all for a punchier flavor).
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6
Fold in the finely minced shallots, chopped parsley, and lemon zest. The colors should begin to look vibrant against the pale butter.
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7
Add the lemon juice, Worcestershire sauce, black pepper, and red pepper flakes.
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8
Using a whisk or an electric hand mixer on low speed, whip the mixture for about 1-2 minutes. This incorporates air and ensures the anchovy and citrus are perfectly emulsified.
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9
Taste the butter. Depending on the brand of anchovies used, you may need a pinch of Maldon salt. Remember that the flavors will intensify as the butter chills.
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10
Transfer the mixture onto a sheet of parchment paper or plastic wrap. Shape it into a log (cylinder) by rolling the paper over and tucking it under the butter.
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11
Twist the ends of the paper tightly to seal the log. This creates a uniform shape that is easy to slice into 'coins' later.
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12
Refrigerate for at least 2 hours to allow the fats to solidify and the flavors to marry deeply.
💡 Chef's Tips
Always use high-quality European butter (like Kerrygold or Plugra) because the higher fat content carries the anchovy flavor better than standard butter. If you are sensitive to salt, soak the anchovy fillets in a little milk for 10 minutes, then pat dry before mincing to mellow them out. Ensure your butter is truly at room temperature before starting; if it's too cold, the anchovy paste won't incorporate evenly and you'll have 'salty spots'. This butter freezes beautifully for up to 3 months—make a double batch and slice off pieces whenever you need a quick flavor boost for dinner.
🍽️ Serving Suggestions
Place a thick slice on top of a hot, seared ribeye steak or filet mignon and let it melt into a savory glaze. Toss with hot al dente spaghetti and a splash of pasta water for the easiest, most flavorful pasta sauce imaginable. Spread generously on charred crusty bread and top with a single radish slice for a classic French-inspired appetizer. Use it to sauté green beans or roasted broccoli to add a complex, savory dimension to your side dishes. Pair with a crisp, high-acidity white wine like a Sancerre or an Albariño to cut through the richness.