Anchovy Butter with Dill and Lemon

Anchovy butter is a rich, savoury spread made by blending butter with anchovies and simple aromatics. This savoury compound butter recipe creates a smooth, glossy texture with dill and lemon zest, making it perfect for bread, fish, vegetables, and more.

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Hey, folks – I hope you’re all doing well! Today, I’m sharing a simple yet refined way to elevate everyday dishes with minimal effort. This compound butter recipe focuses on clean flavours and a slightly different technique that results in a silky, ready-to-use spread. So, let’s dive into this Anchovy Butter with Dill and Lemon Zest.

Why You’ll Love This Anchovy Butter with Dill and Lemon

• Quick: This anchovy compound butter comes together in minutes.
• Elegant: The blending method creates a smooth, glossy finish.
• Flavourful: Anchovies provide deep umami balanced with fresh dill and lemon zest.
• Versatile: Works beautifully on bread, fish, vegetables, and meats.
• Refined: No garlic or lemon juice keeps the flavour clean and focused.

How This Anchovy Compound Butter Is Different

Unlike a classic compound butter that is firm and sliceable, this version is softer and more spreadable. The partially melted butter and immersion blending create a smooth, glossy texture that can be enjoyed immediately. In addition, skipping garlic and lemon juice keeps the flavour clean and allows the anchovy to remain the star.

Why You Should Stop Buying Compound Butter (And Make This Easy Anchovy Butter)

While store-bought compound butter can be convenient, making your own at home offers several clear advantages – especially with something as simple and flavourful as this anchovy butter recipe.

• More affordable: Homemade compound butter costs significantly less than pre-made versions, especially when using high-quality butter and simple ingredients.
• Controlled saltiness: Anchovies vary in saltiness, and store-bought butters often lean too salty. Making your own allows you to adjust the balance perfectly.
• Better flavour: Fresh dill, lemon zest, and real anchovies create a cleaner, more vibrant taste than many commercial options.
• No additives: Homemade compound butter contains no preservatives, stabilizers, or unnecessary ingredients.
• Endless variations: You can easily customize your anchovy butter recipe with herbs, citrus, or spices to suit different dishes and seasons.

In addition, this simplified method produces a softer, more elegant anchovy compound butter that is ready to enjoy immediately – something you rarely get from store-bought versions.

Flavour and Texture Profile

This anchovy butter is deeply savoury with a balanced, not overly salty profile. The dill introduces a subtle freshness, while lemon zest brightens the richness without adding acidity. Thanks to the partially melted butter and blending technique, the texture is soft, smooth, and slightly glossy – closer to a spread than a traditional firm anchovy compound butter.

Ingredients You’ll Need for This Anchovy Butter

It’s easy to make this anchovy butter recipe with just a few well-balanced ingredients:

• Butter: Use good-quality unsalted butter to control salt levels and achieve a clean flavour.
• Anchovies: Oil-packed anchovies provide depth and umami.
• Dill: Adds a fresh, herbaceous note that lightens the richness.
• Lemon zest: Brightens the butter without affecting texture.
• Anchovy oil (optional): A few drops enhance flavour and contribute to the silky finish.

Possible Additions and Variations

Although this anchovy butter recipe is intentionally simple, you can adjust it:

• Add capers for a sharper, briny profile.
• Include a small amount of garlic for a bolder flavour.
• Use parsley instead of dill for a more classic herb butter.
• Add a pinch of chili flakes for gentle heat.

How to Make Anchovy Butter

Traditionally, compound butter is made by mixing room-temperature butter with anchovies and shaping it into a log. While that method works well, this simplified anchovy butter recipe uses partially melted butter and blending for a smoother, more refined texture.

To make it, cut the butter into large chunks and microwave briefly until softened and partially melted, but not hot. Blend a portion of the anchovies into the butter using an immersion blender until smooth, then stir in the remaining finely chopped anchovies, dill, and lemon zest. Transfer to a small bowl and optionally finish with a light drizzle of oil for a subtle glossy sheen.

Ways to Shape and Serve Anchovy Butter

This anchovy butter can be served in several ways depending on presentation.

For a relaxed, ready-to-serve option, spoon it into a shallow bowl. This suits the softer texture and makes it easy to spread on warm bread.

For a more classic approach, shape the butter into a log using parchment paper and chill until firm, then slice into rounds. This method works well for serving with grilled meats or vegetables.

You can also spoon small portions directly onto hot dishes, where the butter melts into a simple, flavourful sauce.

What to Serve with Anchovy Butter

This anchovy compound butter pairs beautifully with:

• Warm sourdough or pumpernickel bread.
• Grilled or pan-seared fish.
• Steamed or roasted vegetables like asparagus or green beans.
• Boiled or roasted potatoes.
• Steak or roasted chicken.

Storage and Make Ahead

This anchovy butter can be made in advance and stored in the refrigerator for several days. Because of its soft texture, it is best kept in a small container rather than shaped into a log unless chilled.

For longer storage, freeze the butter in an airtight container for up to 2–3 months. Thaw in the refrigerator, then bring to room temperature briefly before serving to restore its smooth consistency.

More Delicious Recipes

Are you looking for more fun recipes, like this anchovy butter? Be sure to check more recipes below:

• Sicilian-Style Pasta with Cauliflower: A classic Italian dish where anchovies melt into the sauce, creating a deeply savoury, umami-rich base.
• Saffron Compound Butter: A rich and aromatic butter infused with saffron, offering a more elegant and subtly floral take on savoury compound butter.
• Lavender Lemon Honey Butter: One of the most popular compound butter recipes, combining floral notes with citrus and sweetness for a unique and versatile spread.
• Lavender Chive Thyme Butter: A balanced savoury-herb butter with delicate floral notes, perfect for bread, vegetables, or grilled dishes.
• Sprats on Rye: A bold and classic pairing of smoked sprats with dark rye bread, showcasing deep, savoury flavours similar to this anchovy butter recipe.
• Egg Salad with Smoked Sprats: A creamy, flavourful twist on egg salad with rich smoked fish, ideal for sandwiches, toasts, or light meals.

I’d love for you to try this anchovy butter with dill and lemon. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!