Anchovy Butter

- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 large shallot, minced
- 2 garlic cloves, minced
- ½ teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- 6 anchovy fillets, rinsed and finely chopped
- Kosher salt and freshly ground black pepper
- ½ teaspoon freshly squeezed lemon juice
Instructions:
The butter needs to be at room temperature (65° to 70°F, no warmer) before you can prepare the recipe.
- Melt 1 tablespoon of the butter in a small pan over low heat. Add the shallot and garlic and cook until the shallot becomes translucent and you can smell the garlic’s aroma, 3 to 4 minutes. Remove the pan from the heat and allow to cool.
- Mix the shallot and garlic with the remaining butter, the herbs, and anchovies in a bowl. Season with salt and pepper. Add the lemon juice. Taste and adjust the seasoning if necessary.
- Place on a sheet of plastic wrap, form into a roll, and chill until firm, at least 45 minutes.
- Once the butter is firm, you can open the plastic wrap and slice off tablespoon-sized pieces as needed. Place 1 piece on top of each portion of meat or seafood just before serving. If the butter was molded in a ramekin, offer the anchovy butter in the ramekin on the side, along with a small serving knife or spoon.