Active Time
20 MIN
Total Time
1 HR 50 MIN
Yield
Serves : Makes about 1 cup

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.

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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