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
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)
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.
- Prep Time: 5 mins
- Chill Time: 30 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tbsp
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg