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.
1 cup (8 ounces) unsalted butter, softened
10 oil-packed anchovy fillets (from one 2-ounce can), drained and finely chopped
5 medium garlic cloves, peeled and grated on a Microplane
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
How to Make It
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.
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.
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