Stocks & Sauces

Anchovy & rosemary butter

A savoury butter for pork chops or grilled chicken. Once melted and drizzled over grilled aubergine or as a garnish to merguez sausages or lamb chops, it is an immediate favourite. Equally good just simply spread on grilled sourdough.

Anchovy and rosemary butter drizzled on a steak.


Shop the ingredients


  1. In a food processor, blitz together all the ingredients except for the drained fillets of anchovies from one tin (though add the drained oil from both tins).
  2. Taste and add a little more Tabasco or lemon juice, it should be piquant with a delicate acidity.
  3. Finely chop the remaining anchovies, and either pulse them in or stir them in.
  4. If all is quite loose, then firm it up in the fridge for 20 minutes to make it easier to shape into a roll.
  5. Then shape the butter into a sausage shape and wrap up in greaseproof paper or clingfilm and store it in the fridge until needed.
  6. If you aren’t using it all in one meal, then when firm, cut it into slices and store it in a tub in the freezer and defrost as needed.