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