"Made by mixing herbs, cheeses, veggies, or even alcohol into room-temperature butter, compound butters can be used on a variety of dishes like steak, roasted vegetables, and fish, adding flavor that would otherwise require many ingredients to achieve. By putting together a compound butter in advance, you save time when making the dish later - plus, it can add visual appeal when added to plated dishes, too."
"Anchovies are an unexpected ingredient for adding umami to beef, vegetables, and fish. It can be hard to know how, exactly, to incorporate anchovies into your cooking, especially if you aren't used to working with the small, thin, canned fish. Compound butters make it easy, allowing you to melt the anchovy flavor into your dishes incrementally until your desired flavor profile is reached. Best of all, a great anchovy butter requires just a few ingredients, making it easy to have on hand anytime."
Compound butters are made by mixing herbs, cheeses, vegetables, or alcohol into room-temperature butter and can flavor steak, roasted vegetables, fish, and more. Preparing a compound butter in advance saves time during cooking and adds visual appeal to plated dishes. A simple anchovy butter combines softened butter, parsley, and high-quality anchovy filets packed in oil to deliver concentrated umami. Anchovies work well with beef, vegetables, and fish and can be melted into dishes incrementally via compound butter for controlled seasoning. Jarred anchovies are convenient when only a few are needed, and leftover oil and filets can flavor dressings, sauces, and soups.
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