Have you guys been making compound butter? Because you need to be! This Anchovy and Herb Compound Butter is the perfect accompaniment to a big juicy steak but can also be used to jazz up (yep, jazz) a variety of different dishes!
What is compound butter, you ask? Compound butter is simply a mixture of butter and other ingredients. I make allll kinds of compound butter with different flavor combinations at home and I decided it's about time I start sharing them on the blog!
Compound butter couldn't be easier to make. You start with a softened stick of unsalted butter, and just add whatever ingredients you're using to it. Sometimes it's as easy as mixing the butter by hand in a bowl, and other times you'll need to use a food processor. Either way, compound butter is always fast, easy and delicious. I'll be sharing a lot more recipes for compound butter from here on out but let's start with this one!
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Don't be turned off by the idea of anchovies, I promise they're delicious! The anchovies melt into the butter and add saltiness and an amazing umami quality. Not fishy at all! (Not that fishiness would be a problem for me... I'll have some fishier butters coming up for my fellow seafood lovers!) Because the anchovies are bringing a lot of salt to the table, it's important to use unsalted butter for this recipe. In fact, using unsalted butter for all compound butters is ideal. That way you can control the saltiness yourself. Remember, you can always add more salt but you can't take it away!
Since the anchovy is taking care of that salty umami flavor and the butter is bringing the creamy fatty goodness, I added lemon zest and fresh parsley for brightness and acid and then finally, green onions for extra flavor.
Of course, the obvious way to enjoy compound butter is with a delicious steak but I just had some on toast with lox and it was incredible. Try using this butter on veggies, in pastas, on a sandwich...whatever!
So this is my inaugural compound butter post and I hope you give it a try! Let me know what you think and I'll be back with more butters.
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Anchovy and Herb Compound Butter
- ½ Cup (1 stick) unsalted butter softened
- 4 Anchovy filets packed in oil finely chopped
- 2 Tablespoons fresh parsley finely chopped
- 1 Tablespoon green onion thinly sliced
- 1 Teaspoon lemon zest
- Mix all of the ingredients in a bow until well combined. Transfer to plastic wrap and tightly roll into a log shape.
- Freeze for 30 minutes or refrigerate for 1 hour before using.
- Slice and enjoy with a juicy steak, veggies, or toast!