Go Back

Anchovy Onion Butter

This recipe guides you in creating a rich, umami-packed compound butter. Finely diced onions are caramelized with a pinch of sugar, then combined with dissolved anchovies and anchovy oil. This savory mixture is then mashed into softened butter, yielding a versatile condiment perfect for enhancing a variety of dishes with deep, complex flavors.
Print Recipe Pin Recipe
Servings: 1 people
Course: lunch/dinner
Cuisine: French
Calories: 1045.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large onion diced
  • 1 pinch sugar
  • 6 anchovies
  • 1 tablespoon anchovy oil
  • 1/2 cup butter 1 stick

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Sauté pan or skillet Medium-sized
  • 1 Wooden Spoon or Heat-Proof Spatula
  • 1 Small Mixing Bowl

Method
 

  1. Finely dice the large onion and set aside. Roughly chop the anchovies.
  2. In a medium sauté pan, heat the anchovy oil over medium-low heat.
  3. Add the diced onion and a pinch of sugar to the pan. Cook slowly, stirring occasionally, until the onions are deeply caramelized and tender, about 15-20 minutes.
  4. Add the chopped anchovies to the caramelized onions in the pan. Continue to cook for another 2-3 minutes, mashing the anchovies with the back of your spoon until they have completely dissolved into the onions.
  5. Remove the pan from the heat and allow the onion-anchovy mixture to cool slightly, about 5-10 minutes.
  6. In a small mixing bowl, combine the softened butter with the cooled anchovy-onion mixture.
  7. Using a fork or spatula, mash and mix thoroughly until all ingredients are well combined and the butter is uniform in color and texture.
  8. Taste the butter and adjust seasoning if necessary; anchovies are salty, so additional salt is typically not needed.
  9. Transfer the compound butter onto a piece of parchment paper or plastic wrap, shaping it into a log.
  10. Roll tightly and chill in the refrigerator for at least 30 minutes, or until firm, before serving or storing. Alternatively, spoon into a small ramekin and chill.

Notes

1. Caramelization is Key: Do not rush the onions. Cook them slowly over medium-low heat until deeply golden brown and tender. This develops essential sweetness and umami that forms the backbone of the butter's flavor.2. Anchovy Transformation: When added to the hot onions, the anchovies will 'melt' and dissolve, imparting a rich, savory depth rather than a strong fishy taste. Ensure they are finely chopped for even distribution.3. Temperature Control: Allow the onion-anchovy mixture to cool slightly before incorporating it into the softened butter. This prevents the butter from fully melting and separating, ensuring a smooth, emulsified compound butter.4. Enhancements: A tiny squeeze of fresh lemon juice or a pinch of freshly cracked black pepper can brighten the flavors. For an extra layer of complexity, consider a hint of smoked paprika.5. Versatility: This butter is excellent spread on crusty bread, tossed with warm pasta, melted over grilled steak or fish, or stirred into roasted vegetables.