Anchovy Butter Recipes

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BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 6



Bagna-Cauda Butter (With Garlic and Anchovies) image

Steps:

  • Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
  • Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
2 tablespoons very finely minced anchovies
1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

STEAK WITH ANCHOVY GARLIC BUTTER

Categories     Beef     Fish     Garlic     Sauté     Quick & Easy     Dinner     Meat     Steak     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9



Steak with Anchovy Garlic Butter image

Steps:

  • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
  • Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
  • Top steaks with a dollop of anchovy butter and slice.

2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon anchovy paste
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)
1/2 teaspoon salt
3 tablespoons olive oil

LEEKS WITH ANCHOVY BUTTER

Leeks have gone in and out of favor throughout history. Here they're prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).

Provided by Amanda Hesser

Categories     weekday, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 9



Leeks With Anchovy Butter image

Steps:

  • Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
  • Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
  • Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 209 milligrams, Sugar 3 grams, TransFat 0 grams

Salt
6 thin leeks, trimmed, halved lengthwise and washed
4 tablespoons butter, softened
4 anchovy fillets, drained
1 tablespoon chopped parsley
1 teaspoon chopped basil
1 tablespoon chopped shallot
1 teaspoon lemon juice, plus more to taste
Freshly ground black pepper

ANCHOVY BUTTER

Provided by Joan Nathan

Categories     condiments

Time 5m

Number Of Ingredients 2



Anchovy Butter image

Steps:

  • Puree the anchovies and butter in a food processor and serve spread on the brioche.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 9 grams, Carbohydrate 0 grams, Fat 31 grams, Protein 2 grams, SaturatedFat 20 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 1 gram

1 ounce anchovy fillets
1/2 pound unsalted butter

SALMON WITH ANCHOVY-GARLIC BUTTER

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's mitigated by the creaminess of the butter. It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon - but no harder to prepare.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9



Salmon With Anchovy-Garlic Butter image

Steps:

  • Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
  • In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
  • Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams

3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
1/2 teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
1/2 lemon
Fresh chopped parsley, for serving

BUTTER ANCHOVY TOASTS

Anchovy lovers: This one's for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.

Provided by Anna Stockwell

Time 30m

Yield 24 servings

Number Of Ingredients 9



Butter Anchovy Toasts image

Steps:

  • In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
  • Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4-6 minutes.
  • Meanwhile, toss anchovies, oil, and pepper in a small bowl.
  • While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
  • Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
1 Tbsp. vanilla bean paste
1 Tbsp. vanilla extract
Pinch of kosher salt
24 (1/4"-1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)
24 oil-packed anchovy fillets
2 Tbsp. extra-virgin olive oil
1/2 tsp. freshly ground black pepper
2 Tbsp. finely chopped parsley leaves

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