Easy Anchovy Butter (Perfect for Pasta)
This versatile anchovy butter spread combines softened butter, garlic, lemon zest, and oil-packed anchovies into a rich compound butter that’s perfect for bread, roasted chicken, or pasta.This recipe makes a cup of butter.
Equipment
- Small skillet
- Wooden spoon or rubber spatula
- cutting board
- chef's knife
- Microplane or citrus zester
- Small bowl
- Medium bowl
- parchment paper
- plastic wrap
- Freezer bag
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 10 –12 anchovy fillets packed in oil, drained and finely minced
- 2 small garlic cloves grated or finely minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon finely minced rosemary
- 2 tablespoons dry vermouth or dry white wine
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- Pinch of red pepper flakes optional
- Flaky sea salt for finishing (optional)
Instructions
- In a small skillet over low heat, melt 2 tablespoons of the butter. Add the anchovies, garlic, and thyme. Stir until the anchovies melt into the butter and the garlic is fragrant, about 2 minutes.
- Pour in the vermouth and let it simmer gently for 30–45 seconds, until almost fully reduced. Remove from the heat, stir in the lemon zest, and let the mixture cool for 2–3 minutes.
- In a medium bowl, mash the remaining softened butter with the cooled anchovy mixture and lemon juice until smooth and evenly combined.
- Serve immediately with a sprinkle of flaky sea salt if desired, or roll into two logs with parchment and chill.
Notes
Expert Tips from My Kitchen
- Keep butter at room temperature butter for the smoothest mix.
- Use a small skillet over medium-low heat so the garlic and anchovies melt, not burn.
- Wrap logs tightly in parchment paper before plastic wrap for freezer storage.
- A hot pan of pasta water clings perfectly when you swirl in a pat of this butter.
- Always taste before adding kosher salt—the anchovies already carry a lot of simple salt.
Serving Suggestions
- Wine pairing – Pour a crisp white like Vermentino; its citrus snap cuts the richness of the butter.
- Dollop on roasted chicken and let it melt into the cooking juices.
- Toss with green beans or roasted onions for an easy side dish.
- Spread over warm bread as a great topping for a casual appetizer.
Storage Instructions
- Fridge: Keep wrapped in plastic wrap or in an airtight container for up to 1 week.
- Freezer: Store logs wrapped in parchment paper, then placed in a freezer bag for up to 3 months. Slice off what you need straight from frozen.
Nutrition Facts
Calories: 12kcalCarbohydrates: 0.4gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 5mgPotassium: 24mgFiber: 0.1gSugar: 0.1gVitamin A: 27IUVitamin C: 2mgCalcium: 10mgIron: 0.3mg
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