At her restaurant Henrietta Red in Nashville, Best New Chef Julia Sullivan’s flavor arsenal is stocked with things like Anchovy Butter, a dead-simple condiment that packs in the flavor. Lemons from Henrietta Red’s patio garden add brightness to the butter. You’ll want to put it on everything.

July 2018


Recipe Summary test

20 mins
1 hr 50 mins
Makes about 1 cup


Ingredient Checklist


Instructions Checklist
  • Stir together all ingredients in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as necessary.

  • Scrape butter mixture out onto a piece of plastic wrap or parchment paper; use plastic wrap to shape into a log about 1 inch in diameter. Wrap in plastic wrap; chill until firm, about 1 hour.

  • Unwrap log, and cut into 1/4-inch slices. Bring to room temperature before using.

Make Ahead

Place anchovy butter slices in a single layer on a parchment paper–lined baking sheet. Cover and freeze until very firm, at least 2 hours. Transfer frozen butter slices to an airtight freezer-proof container until ready to use. Butter slices may be refrigerated up to 5 days and frozen up to 6 months.

Serve With

This recipe can be served with warm bread, spread on top of roasted oysters, or used to season warm meats or vegetables.