For A Perfectly Salty Compound Butter, Pop Open A Can Of Anchovies
To whip up a quick anchovy compound butter, simply soften the butter, mash the anchovies, and mix to combine. You could mix using the paddle attachment of your stand mixer, in a stand mixer, using electric beaters, or by hand with a fork — different strokes for different folks, and they all work just as well with this recipe.
Opt for unsalted butter here, as the canned anchovies and their canning oils will pack all the saltiness you'll need. Also, opt for high-quality anchovies (not to be confused with sardines), as there will be few if any bones in the filets. As a starting point, use two anchovy filets per stick of butter, but you can always add more or less to adjust to taste.
Feel free to get creative here — along with the butter and anchovies, you could add in minced garlic, lemon zest, black pepper, or fresh herbs like rosemary, thyme, dill, and parsley. Refrigerate for at least an hour to help the butter set up, then comes the fun part: eating it. We've rounded up some potential uses to get your butter brainstorm rolling.
Source: Tasting Table
