Go Back
–+ servings
Anchovy Butter French-Style served on a plate

Anchovy Butter French-Style

No ratings yet
Anchovy Butter French-Style combines umami-rich anchovy fillets with unsalted butter, garlic, fresh parsley, and lemon juice to create a smooth, flavorful compound butter. Softening the butter fully before mixing and mincing the anchovies finely ensures a creamy spread that enhances bread, vegetables, and proteins. This no-cook recipe comes together quickly for entertaining or weeknight meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 0.5 cup butter unsalted, softened to room temperature
  • 5 fillets anchovy fillets oil-packed, minced to paste consistency
  • 2 cloves garlic minced to a paste
  • 1 tablespoon shallots minced, optional
  • 2 tablespoon fresh parsley minced
  • 1 teaspoon lemon juice fresh
  • 0.25 teaspoon black pepper
  • to taste fresh thyme optional, minced leaves

Method
 

  1. Soften the unsalted butter at room temperature for 30-45 minutes until it yields easily to a fork but is not melted.
    0.5 cup butter
  2. Mince the anchovy fillets finely with a sharp knife or mash with a fork to create a paste consistency.
    5 fillets anchovy fillets
  3. Mince the garlic cloves to a paste using the flat side of a knife or a garlic press. Finely chop the fresh parsley and shallots if using.
    2 cloves garlic, 1 tbsp shallots, 2 tbsp fresh parsley
  4. Gently fold the minced anchovies, garlic, parsley, shallots (if using), lemon juice, black pepper, and fresh thyme (if using) into the softened butter using a spatula for 2-3 minutes until fully combined and smooth.
    0.5 cup butter, 5 fillets anchovy fillets, 2 cloves garlic, 1 tbsp shallots, 2 tbsp fresh parsley, 1 tsp lemon juice, 0.25 tsp black pepper, to taste fresh thyme
  5. Roll the mixed butter into parchment paper or plastic wrap and chill in the refrigerator for 1-2 hours to firm the texture and allow flavors to meld before serving.

Notes

  • Use only unsalted butter to prevent oversalting from anchovies.
  • Mince anchovies finely to avoid overpowering fishy pockets.
  • Chill the butter after mixing to firm texture and allow flavors to bloom.

Tried this recipe?

Let us know how it was!