Anchovy Butter

Chef Level

32 Easy Recipes On File

82 Moderate Recipes On File

46 Advanced Recipes On File

10 Expert Recipes On File

2 Master Chef Recipes On File

Recipe that Compliments:

Anchovy Butter #2
/ 48

Tips and Hacks

Protect your floors with a clever hack: apply furniture wax to the bottom of your chair legs. This simple solution prevents scratches and allows chairs to glide smoothly, keeping your floors looking good without costly repairs or constant upkeep. Minimal effort and scratch free flours.

Tell me more...

/ 53

For this recipe, you can substitute lemon juice for the cognac.

Alessia R. | March 19th, 2024

Recipe of Italy

Ingredients:

Qty	Unit	Ingredient
8	whole	Anchovy Fillets
1	ounce	Cognac	Cognac Cognac - pronounced 'KON-yak' is a type of brandy made by distilling wine. Cognac must be produced in the Cognac region of France and meet strict guide lines, including made from specific grape Read more...
1	tablespoon	Parsley » fresh, chopped	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
1	cup	Butter » softened	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...

Prep Time	Process Time	Overall Time
15 Minutes	1 Hour	1 hour 15 minutes

Directions:

1. Mash anchovy fillets with cognac in a mortar and pestle until all the cognac has been incorporated.

2. Mix in the chopped fresh parsley.

3. Add the anchovy mixture to the butter and beat well to form a smooth paste.

4. Pack into a small glass container and refrigerate for at least 1 hour before using.

5. This Anchovy Butter is delicious served with Veal or Seafood.

Submitted by Alessia R. | March 19th, 2024 See all of Alessia R.'s Recipes.

this Recipe

Filed Under:

Tested and True

When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
Read more...

@Alessia R. \| March 19th, 2024
For this recipe, you can substitute lemon juice for the cognac. I gave it a 5