Melt Anchovies Into Butter and Put That Butter in Everything

Sauce Marinade


Once the anchovies are melted into the butter (just cook over medium heat and mash ‘em around with a wooden spoon until they disintegrate), you get to decide which dish you get to bless with this potent, flavorful concoction. Pasta sauce is a good place to start, as the anchovy butter will add a deep, savory flavor that, thanks to acidic tomatoes, won’t read as fishy. Once you’ve eaten that, make more anchovy butter, then thin the butter out by whisking it with olive oil (or more melted butter) and drizzle it on roasted vegetables (especially potatoes) or a big bowl of popcorn. After drizzling, you’re ready for dipping. Melt at least five little fishes in half a cup of butter—perhaps with a little garlic this time—and dip roasted artichoke leaves and radishes directly into it. Have a frozen filet of a larger fish or some thawed shrimp that are reading as a little bland? Brush them with anchovy butter to up the seafood factor.