Name: Anchovy and Garlic Butter: The Butter to Rule All Butters
Prep time: 35 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 jar anchovies (in oil, ideally from Italy or Spain); 1–2 sticks (½–1 cup / 113–226g) good unsalted butter, softened; 1 garlic clove, finely chopped; ¼ bunch parsley, chopped (optional)

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Ok, let me stop you right there. Yes, you there, with your tired old garlic butter. Put it down, and listen for a sec. I know, I know—you’ve chopped garlic and smashed it into butter for years, and it’s always done the job. It melts over steak, it crisps up grilled baguette, and it does unspeakably good things to steamed lobster.

But there’s a better way. A much, much better way.

Let me introduce you to your new butter habit: anchovy and garlic butter.

Before we get into the nitty-gritty, let’s address the elephant in the room.
No, it doesn’t taste fishy. It tastes mildly salty, with a faint coastal thing happening in the background. You get a gentle brine, a garlic kick, and that round, savory, mouth-coating hit of umami. It’s subtle but addictive. And once you make a batch, you’ll start finding excuses to use it on just about everything.

Choosing Your Anchovies

This isn’t the time for bargain-bin tins. Go for anchovies packed in oil—preferably olive oil—from a reputable source.
Look for Spanish or Italian anchovies, often sold in jars or flat tins. Ortiz, Agostino Recca, or Roland are good bets. Avoid anchovies that look grey or dry, and don’t worry about price—it’s still one of the most affordable flavor upgrades in your fridge.

Anchovy facts:

The fillets are cured in salt, then packed in oil.

They’re not raw.

They don’t taste like bait fish.

Once chopped and mixed into butter, they melt into the background like anchovy ninjas.

Choosing Your Butter

Use unsalted butter so you can control the seasoning. Look for European-style butter if you want a higher fat content and smoother finish. Kerrygold, Plugrá, or any good local creamery brand will do. If all you have is grocery store butter, that’s fine too—this is a forgiving spread.

How to Use It

Anchovy garlic butter is pretty much the ultimate finishing touch. A few solid places to start:

Slathered on crusty bread and grilled or toasted.
Rubbed under the skin of a whole chicken before roasting.
Melted in a pan to fry eggs—sunny side up never tasted better.
Tossed with roasted vegetables, especially broccoli or brussels sprouts.
Folded into warm pasta with lemon zest and breadcrumbs.
Smeared onto steak, pork chops, or grilled fish.

Basically, if it’s warm and edible, it can probably benefit from anchovy garlic butter.

How to Store It

Once mixed, the butter can be:

Rolled into a log, wrapped tightly in plastic or parchment, and stored in the fridge for up to 10 days.
Frozen for longer storage—up to 3 months. Just slice off a disc whenever you need it.

Just remember to label it so you don’t mistake it for cookie dough.
(It has happened.)

Garlic and Anchovy Butter Recipe

Step-by-Step: How To Make Anchovy and Garlic Butter:

1. Soften the butter

Remove butter from the fridge and let it sit at room temperature for about 30 minutes. It should be soft enough to mix without resistance.

2. Chop the anchovies and garlic

Finely chop the anchovies, reserving the oil from the jar.

Finely chop the garlic and parsley (if using). You want everything to integrate into the butter without big chunks.

3. Mix the butter

In a medium bowl, combine the softened butter, chopped anchovies, garlic, anchovy oil, and parsley.

Use a spatula or fork to mash everything together until evenly incorporated. The butter should look smooth, slightly speckled, and well blended.

4. Shape or store

You can use the butter immediately, or shape it into a log using plastic wrap and refrigerate for up to 1 week.

For longer storage, freeze wrapped in plastic and then foil, up to 2 months.

Anchovy and Garlic Butter: The Butter to Rule All Butters

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5 from 5 reviews

Author: Kalle Bergman
Total Time: 35 minutes
Yield: 1 stick 1x

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Description

Anchovies are finely chopped and smashed into softened butter with garlic, oil from the anchovy tin, and a handful of chopped parsley. The result? A rich, salty, garlicky spread that melts into toast, seasons a roast, or wakes up your eggs. No fishiness, just flavor.

Ingredients

Scale

1 jar anchovies (in oil, ideally from Italy or Spain)

1–2 sticks (1/2–1 cup / 113-226g) good unsalted butter, softened

1 garlic clove, finely chopped

1/4 bunch parsley, chopped (optional)

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Instructions

Soften the butter.

Take it out of the fridge and leave it at room temperature for 30 minutes. You want it soft, not melted.

Chop and combine.

Finely chop the anchovies and the garlic. Don’t toss the anchovy oil—include it. It carries loads of flavor. If using parsley, chop that too.

Mix it all together.

In a bowl, mash the softened butter with the anchovies, anchovy oil, garlic, and parsley. Stir until fully combined and smooth.

Use or store.

Use immediately, or shape the butter into a log with plastic wrap and refrigerate. It will firm up and slice easily.

Notes

Can I use salted butter?
Yes, but you may need to reduce the amount of anchovies you use depending on how salty they are.

What if I don’t like parsley?
Skip it. You can add chives or thyme if you want a herby element.

Can I make this vegan?
Not really—anchovies and butter are central to the flavor. You could experiment with plant-based butter and miso paste for a different take.

Is this safe to leave out on the counter?
Keep it refrigerated. Let it come to room temperature briefly before use.

Can I use garlic powder instead of fresh garlic?
Fresh garlic is best here. Garlic powder won’t bring the same sharpness.