Anchovy Butter Recipe Jamie Oliver Food

ANCHOVY BUTTER

Steps:

• Gather the ingredients.
• In a large bowl, using your hands or a potato masher, soften the butter. Alternatively, cream the butter using the paddle attachment of a stand mixer. The overall goal is just to get the butter soft so you can incorporate the anchovies.
• Add the mashed anchovies into the butter and continue mixing until all is fully incorporated.
• Spread out a 1-foot or bigger square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. Roll the butter into a cylinder inside the plastic wrap.
• Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends.
• Chill until needed. If you're not using it all at the same time, freeze part of it in smaller portions and thaw the amount you'd need when ready to use.
• Enjoy!

ANCHOVY BUTTER

Steps:

• In a medium bowl, combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread on steak. Or transfer to waxed paper, roll into a cylinder, chill, and slice.

ANCHOVY BUTTER

Steps:

• Pour the chilled Heavy Cream (3 cup) into a food processor. Mix for about 4 minutes, or until the milk fat is fully separated from the buttermilk.
• Once separated, transfer the butter into a bowl filled with water mixed with Ice (as needed). Press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, and repeat the process until all the buttermilk is washed out.
• Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10), Garlic (4 clove), Lemon Juice (1 tablespoon), and Paprika (1 teaspoon), and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary to fully blend.
• Transfer butter mixture onto a parchment paper. Form the butter into a log about 2 inches (5cm) in diameter.
• Put the butter into the fridge to chill for at least 2 hours before serving.
• Serve spread on toast, tossed into your next pasta dish, or melted onto your favorite cut of steak for the perfect umami flavor punch.

ANCHOVY BUTTER

Steps:

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

ANCHOVY AND CAPER DRESSING

Steps:

• Mix together all ingredients.
• Salt should not be needed because of the anchovies.