Stocks & Sauces

Anchovy & rosemary butter recipe

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Anchovy and Rosemary Butter is a savoury delight, perfect for pork chops or grilled chicken. Once melted, it’s delicious drizzled over grilled aubergine or used as a garnish for merguez sausages or lamb chops – sure to become an instant favourite. It’s equally delightful simply spread on grilled sourdough.

Anchovy and rosemary butter drizzled on a steak.

Ingredients

Method

  1. In a food processor, blitz all the ingredients except the drained fillets from one tin of anchovies (but include the drained oil from both tins). Taste and adjust with more Tabasco or lemon juice until it has a piquant flavour with a delicate acidity.
  2. Finely chop the remaining anchovies and either pulse them in or stir them through by hand. If the mixture is too loose, chill it in the fridge for 20-minutes to firm up.
  3. Shape the butter into a sausage, wrap it in greaseproof paper or clingfilm, and store it in the fridge until needed. If you’re not using it all at once, slice the firm butter and store the pieces in a tub in the freezer, defrosting as needed.

Shop the ingredients

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.