Various herbs and other ingredients can be added to salted or unsalted butter to produce different colours and flavours. They are sometimes referred to as compound butters or beurres composés. (Larousse) I love making flavoured butters and as they keep in the fridge, you can make once for a few meals. You can use the butter cold on top of steak or fish or even vegetables, and you can add your flavoured butter to sauces. I have chosen to make anchovy butter as I love the saltiness these little morsels impart to a dish.
You do not need to use the most expensive anchovies when making this butter. We buy restaurant grade anchovies in bulk to use when they are going to be made into something else, such as my Gentleman’s Relish. They are perfect for a pizza topping and pasta dishes. However, if I am going to eat the anchovies as is with cheese then I buy top grade ones. I also like to use them to flavour my leg of lamb as they hold up better. They are firmer and easier to use when pushing them deep into the meat.
- 225 g butter
- 100 g anchovy fillets
- Dash of lemon juice
- cream the butter using a spoon or an electric mixer
- soak the anchovies to remove the salt
- purée in a blender with a dash of lemon juice
- work into the butter
- place the butter onto a piece of cling film
- roll the butter, using the cling film, into a cylinder
- harden in the fridge
- cut into 1cm thick slices when needed