Anchovy & Paprika Butter

Ingredients

• 100 gbutter, softened
• 8anchovies, finely chopped
• 2garlic cloves, crushed
• 2 tbspparsley, chopped
• 2 tbsplemon
• 1 tspsweet or smoked paprika

Instructions

1. 1

   Mix the ingredients

   Combine the softened butter with the anchovies, garlic, parsley, lemon and paprika, mixing until everything is evenly distributed.

2. 2

   Chill or serve

   For a firmer butter, spoon it onto cling film, roll it up and refrigerate until set. Alternatively, leave it in a bowl and serve as it is.

What is compound butter?

Compound butter is softened butter mixed with flavourings, then served soft or chilled until firm. It is associated with French cooking, where flavoured butters are used to finish and season dishes.

Here, anchovies bring savoury saltiness, while lemon, parsley, garlic and paprika add brightness and warmth. The simple method lets those flavours come together without cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 22 calories, 1g protein, 3g carbs, 0g fat.

Butter supplies most of the fat, while the anchovies contribute protein and the small amount of carbohydrate comes mainly from the flavourings. Pair a modest spread with vegetables and a protein-rich main for a more balanced plate.

Choosing the ingredients

Butter: let it soften enough to mix easily, but keep it cool rather than melted so the finished mixture can firm up again.

Anchovies: chop them finely so their salty, savoury flavour spreads through the butter instead of arriving in large pieces.

Paprika: sweet paprika gives gentle warmth; smoked paprika adds a more pronounced smoky note.

Mixing it evenly

Soft butter is the key to an easy mix. Stir and press the ingredients together until you no longer see distinct pockets of anchovy, garlic or paprika.

Taste before serving if you like, bearing in mind that the anchovies already contribute salt. The recipe does not call for additional seasoning.

Soft or firm texture

In a bowl: serve the butter soft and easy to spread, as the method allows.

Rolled and chilled: shape it in cling film and refrigerate until firm enough to slice. The method gives no exact chilling time, so check it periodically for the texture you want.

Serving ideas

Spread it on warm bread or melt a little over cooked vegetables, potatoes or fish. Its concentrated savoury flavour means a small amount can season a bite.

For a balanced plate, pair a modest serving with vegetables and a source of protein rather than relying on the butter as the main component.

Making it ahead

You can mix the butter in advance and keep it covered in the fridge. Chilling it in a roll makes it convenient to slice when serving.

If you want it spreadable, take it out shortly before serving and let it soften slightly; avoid leaving it out for an extended period.

Recipe notes & tips

• Soften the butter until it is easy to stir, but do not melt it.
• Chop the anchovies finely for an even distribution of flavour.
• Choose sweet or smoked paprika to suit the flavour you want.
• Mix thoroughly so the garlic and paprika do not remain in concentrated patches.
• Roll the mixture in cling film if you want neat slices once it is chilled.

Variations

• Smoky finish: use smoked paprika for a deeper, woodier flavour.
• Milder paprika: choose sweet paprika for warmth without a smoky edge.
• Extra lemon: add a little more lemon for a brighter, sharper note.
• Herb change: replace some of the parsley with another finely chopped soft herb.
• Bread spread: serve it soft in a bowl as a savoury spread for bread.

Common mistakes to avoid

• Using cold butter: it is difficult to combine; soften it until it is easy to stir.
• Melting the butter: the mixture may turn oily; use softened butter instead.
• Large anchovy pieces: they can make the flavour uneven; chop them finely.
• Skipping the mix: separate pockets of seasoning remain; stir until evenly combined.
• Expecting an instant firm roll: chilling takes time; check the butter periodically until it is firm enough to slice.

How to store

Keep the butter covered in the fridge and use it within 3–4 days. To serve it soft, let a portion sit out briefly; otherwise, slice it cold. It can also be frozen in a sealed wrap for up to 1 month, then thawed in the fridge.

Frequently asked questions