Anchovy Buttah

April 8, 2015

Add anchovies to most anything, in moderation, and it will taste better.
~Jay McInerney

Such an unheralded adjunct: savory-salty-seraphic-stuff. (Please remember, it is so crucial to use choice anchovies.)

ANCHOVY BUTTER

1/2 C (1 stick) unsalted butter, softened
4 plump garlic cloves, minced
8 fine anchovies packed in oil, drained and minced
1/2 t pimentón piquante
1/2 t fresh lemon juice
Sea salt

In a medium glass bowl, combine unsalted butter, garlic, anchovies, pimentón, lemon juice, and salt to taste. Mix with a fork until smooth and spread wherever (perhaps on food). On the other hand, transfer to waxed paper, roll into a cylinder, twist at the ends, chill, and then slice for later use.

Just so many options to ponder — steak, lamb, chicken, salmon, swordfish, shrimp, cod, sole, mushrooms, zucchini, green beans, asparagus, artichokes, radishes, pasta(s), crostini, artisanal bread, crackers, and so on…