If you love bold, savory flavors and want to elevate your meals with minimal effort, this Garlic Herb and Anchovy Compound Butter is an absolute game changer. It brings together creamy butter, the rich umami punch of anchovies, the bright punch of fresh garlic, and the freshness of dill in perfect harmony. This compound butter transforms simple dishes like bread, steak, or roasted chicken into something truly unforgettable. Once you make this, you’ll find yourself reaching for it constantly to add that special, irresistible touch.

Garlic Herb and Anchovy Compound Butter Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the secret to the magic of this Garlic Herb and Anchovy Compound Butter. Each component plays an essential role — the butter provides a silky base, the garlic delivers a pungent warmth, anchovies infuse savory depth, and the dill refreshes it all with a hint of herbal brightness.

Unsalted butter: Use 1 cup of softened unsalted butter as the creamy canvas for blending the flavors.
Garlic cloves: Four cloves give a punch of aromatic sharpness that wakes up the taste buds.
Anchovies: 2 ounces packed in oil, drained, to provide a deep, savory umami boost without being fishy.
Dill: Half a bunch, finely chopped; this fresh herb adds a subtle, grassy note and beautiful color contrast.

How to Make Garlic Herb and Anchovy Compound Butter

Step 1: Combine Ingredients in a Food Processor

Start by adding all the ingredients into your food processor. This method is perfect if you want the smoothest, most evenly combined compound butter. The blades quickly incorporate the garlic, anchovies, and dill with the softened butter, giving you a velvety mixture bursting with flavor in just a minute or two.

Step 2: Mix by Hand Without a Food Processor

If you don’t have a food processor, no worries. Simply grate the garlic cloves using a fine grater or press them with a garlic press, finely chop the dill and anchovies, and add them to a bowl with the softened butter. Use a fork to mash and blend everything until it’s smooth and homogenous. This method takes a little more elbow grease but allows you to control the texture perfectly.

Step 3: Shape and Chill

Once the Garlic Herb and Anchovy Compound Butter is well combined, transfer it onto a sheet of waxed paper or plastic wrap. Roll it into a tight cylinder, wrap it well, and pop it into the refrigerator to chill and firm up. When cold, you can slice it into discs, making it easy to use on all your favorite dishes.

How to Serve Garlic Herb and Anchovy Compound Butter

Garnishes

A sprinkle of fresh dill or a tiny anchovy fillet on top of each butter slice can make your presentation pop while hinting at the flavors inside. Add a few whole roasted garlic cloves nearby for a rustic touch that invites guests to dig in.

Side Dishes

This compound butter pairs spectacularly with a range of sides. Think creamy mashed potatoes, roasted or steamed vegetables, and even grilled corn. A dollop melting slowly over a hot baked potato takes things to a whole new level of indulgence.

Creative Ways to Present

Try melting slices over a juicy steak or chicken breast right before serving for an instant sauce that’s rich and flavorful. Spread it on fresh artisan bread or toasted baguette slices for an irresistible appetizer. Don’t hesitate to experiment on seafood like grilled shrimp or scallops — the garlic and anchovy notes amplify their natural sweetness beautifully.

Make Ahead and Storage

Storing Leftovers

You can store leftovers in an airtight container in the refrigerator for up to two weeks. Keeping it chilled preserves the freshness of the herbs and the vibrant flavor of the anchovies while maintaining the perfect spreadable texture.

Freezing

If you want to keep this Garlic Herb and Anchovy Compound Butter even longer, freezing is your friend. Wrapped tightly and frozen, it can last for several months. Just slice off what you need directly from the freezer and let it soften slightly before use for best results.

Reheating

This compound butter is best enjoyed cold or gently melted. Avoid overheating it as anchovies can become overpowering when cooked too long. Instead, place a slice on your hot dish and let the residual heat do the work, slowly releasing all those wonderful flavors.

FAQs

Can I use salted butter instead of unsalted?

You can, but using unsalted butter gives you better control over the overall saltiness, especially since anchovies already contribute salt. If you use salted butter, taste as you go to avoid over-seasoning.

Will the anchovies make the butter taste fishy?

Not at all! Anchovies dissolve into the butter, adding a savory umami depth without a strong fishy flavor. They’re more like a secret flavor enhancer, giving richness and complexity.

Can I substitute dill with other herbs?

Absolutely! Fresh parsley, tarragon, or chives can all work nicely, but dill’s bright, slightly tangy profile complements the anchovies best. Feel free to experiment and find your favorite combo.

Is this compound butter suitable for vegetarians?

No, since it contains anchovies, which are fish. For vegetarian-friendly variations, omit the anchovies and consider adding capers for that salty kick.

How long does the flavor of the butter last in storage?

If kept properly refrigerated or frozen, the flavors stay vibrant for weeks to months. Over time, fresh herb brightness may mellow, but the butter remains delicious for months.

Final Thoughts

Trust me, this Garlic Herb and Anchovy Compound Butter is one of those simple creations that feels like a secret weapon in your kitchen. From everyday meals to dinner parties, it lifts flavors effortlessly and impresses every time. Give it a try—once you start making it, you’ll wonder how you cooked without it.