Burnt Chilli, Garlic & Anchovy Butter
Burnt Chilli, Garlic & Anchovy Butter is a easy American recipe that serves 4. 210 calories per serving. Recipe by Thomas Straker on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $4.05 total, $1.01 per serving
Ingredients
- 1 cup Unsalted Butter (softened, cut into cubes)
- 2 tablespoons Red Chili Flakes (to be lightly toasted until fragrant and slightly darkened)
- 2 cloves Garlic Cloves (peeled and minced; can be roasted for deeper flavor)
- 4 fillets Anchovy Fillets (packed in oil, drained and finely chopped)
- ½ teaspoon Sea Salt (adjust to taste; optional if using salted butter)
Instructions
Prepare Ingredients
Cube the softened butter, mince the garlic, and finely chop the anchovy fillets. Measure out the chili flakes and sea salt.
Time: PT3M
Toast Chili Flakes
Place the saucepan over medium‑low heat and add the chili flakes. Stir constantly for about 30 seconds until they become aromatic and take on a very light, darkened hue—be careful not to burn them completely.
Time: PT1M
Temperature: Medium‑low
Add Garlic and Anchovies
Add the minced garlic and chopped anchovies to the toasted chili. Cook, stirring, for another 30 seconds until the garlic softens and the anchovies melt into the oil.
Time: PT1M
Temperature: Medium‑low
Incorporate Butter
Reduce the heat to low and add the butter cubes gradually, stirring continuously until the butter fully melts and combines with the aromatics. Continue to stir for another 2 minutes to allow the flavors to meld.
Time: PT2M
Temperature: Low
Season and Cool
Stir in the sea salt, taste, and adjust seasoning if needed. Remove the saucepan from heat and let the butter cool for about 2 minutes.
Time: PT2M
Strain (Optional) and Store
If a smooth butter is desired, pour the mixture through a fine mesh sieve into the airtight container, pressing with the back of a spoon to extract all liquid. Otherwise, simply transfer the whole mixture as‑is. Seal the container and refrigerate until firm.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 0 g
- Fat
- 23 g
- Fiber
- 0 g
Dietary info: Contains dairy, Contains fish, Gluten‑free
Allergens: Dairy, Fish
Ingredient Substitutions
- Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine (for dairy‑free, but flavor changes)
- Instead of Red Chili Flakes: Fresh red chilies, finely chopped, Smoked paprika for a milder flavor
- Instead of Garlic Cloves: Garlic powder (½ tsp), Shallots, minced
- Instead of Anchovy Fillets: Anchovy paste (½ tsp), Soy sauce (for a vegetarian alternative, though flavor differs)
- Instead of Sea Salt: Kosher salt, No‑salt if butter is already salted
Equipment Needed
- Small Saucepan
- Wooden Spoon or Silicone Spatula
- Fine Mesh Sieve (optional) (optional)
- Small Airtight Container
Critical Steps — Do Not Skip
- Do not over‑toast the chili flakes; they should be lightly burnt, not blackened.
- Add butter slowly over low heat to maintain emulsion.
- Taste before adding extra salt because anchovies are naturally salty.
Chef Tips from the Video
- For a smoky twist, use chipotle chili flakes instead of regular red chili flakes.
- Roast the garlic cloves whole before mincing for a sweeter, less sharp garlic flavor.
- Add a squeeze of fresh lemon juice at the end for bright acidity.
Troubleshooting
Butter separates and looks oily.
Return the pan to low heat and whisk vigorously; adding a splash of water (1 tsp) can help re‑emulsify.
Chili flavor is too mild.
Increase chili flakes to 3 Tbsp or add a pinch of smoked paprika for extra heat.
Butter is too salty.
Use unsalted butter and reduce or omit added sea salt; rinse anchovies briefly before chopping.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a small portioned block for up to 3 months; thaw in the fridge before use.
Room temperature: Can sit at room temperature for up to 1 hour when serving; do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the butter up to step 5 and refrigerate; it can be used cold or gently warmed before serving.
- The butter can be frozen in ice‑cube trays for single‑serving portions.
Frequently Asked Questions
What is the cultural significance and history of burnt chili garlic and anchovy butter in American cuisine?
Compound butters have long been a staple in American cooking, especially in fine‑dining and home entertaining. Adding bold flavors like burnt chili, garlic, and anchovies reflects a modern twist on classic herb butter, showcasing the American love for layered, umami‑rich spreads.
What are the traditional regional variations of flavored butter in the United States?
In the U.S., regional butter variations include garlic‑herb butter in the South, Cajun‑spiced butter in Louisiana, and honey‑mustard butter in the Midwest. Burnt chili garlic anchovy butter is a contemporary fusion that blends coastal Mediterranean influences with American butter‑making traditions.
How is burnt chili garlic and anchovy butter traditionally served in American households?
It is typically served softened on warm bread, melted over steaks, or dolloped onto roasted vegetables just before plating. The butter adds a burst of umami and heat, making simple dishes feel restaurant‑quality.
What occasions or celebrations is burnt chili garlic and anchovy butter commonly associated with in American culture?
This butter is popular at holiday gatherings, backyard barbecues, and dinner parties where a gourmet touch is desired. Its bold flavor pairs well with celebratory meats like prime rib or grilled salmon.
What other American dishes pair well with burnt chili garlic and anchovy butter?
It pairs beautifully with grilled ribeye steak, pan‑seared salmon, roasted corn on the cob, and even tossed with hot cooked pasta for a quick, flavorful meal.
What are the authentic traditional ingredients for burnt chili garlic and anchovy butter versus acceptable substitutes?
The authentic recipe uses unsalted butter, red chili flakes, fresh garlic, and anchovy fillets packed in oil. Substitutes include smoked paprika for chili, garlic powder for fresh garlic, and anchovy paste or soy sauce for anchovies, though each changes the flavor profile.
What are the most common mistakes to avoid when making burnt chili garlic and anchovy butter?
Common errors include over‑toasting the chili flakes (which makes them bitter), burning the garlic, and adding butter too quickly, which can cause the mixture to separate. Keep heat low and add butter gradually while stirring constantly.
Why does this burnt chili garlic and anchovy butter recipe use low heat when incorporating butter instead of high heat?
Low heat helps maintain an emulsion between the butter fat and the aromatics, preventing the butter from separating or scorching. High heat would cause the butter to break and the delicate flavors to become harsh.
Can I make burnt chili garlic and anchovy butter ahead of time and how should I store it?
Yes, you can prepare the butter up to the cooling stage, then refrigerate it in an airtight container for up to two weeks. For longer storage, freeze the butter in portioned blocks for up to three months and thaw in the fridge before use.
What texture and appearance should I look for when the butter is finished?
The butter should be smooth, glossy, and uniformly colored with specks of chili and anchovy. If you strained it, it will be completely silky; if left unstrained, you’ll see fine bits of garlic and anchovy throughout.
How do I know when the burnt chili garlic and anchovy butter is done cooking?
The butter is done when the chili flakes are lightly darkened, the garlic is softened but not browned, and the butter has fully melted into a cohesive mixture. A quick taste should reveal balanced heat, umami, and a hint of garlic.
What does the YouTube channel Thomas Straker specialize in?
The YouTube channel Thomas Straker focuses on butter‑centric cooking, exploring a wide range of flavored butters, sauces, and techniques that elevate everyday dishes using butter as the star ingredient.
How does the YouTube channel Thomas Straker's approach to butter cooking differ from other cooking channels?
Thomas Straker’s channel dedicates entire episodes to a single butter concept, diving deep into flavor development, technique, and applications, whereas most cooking channels treat butter as a supporting ingredient rather than the main focus.
What other butter‑focused recipes is the YouTube channel Thomas Straker known for?
Thomas Straker is known for recipes such as herb‑infused butter, brown butter sage sauce, honey‑cinnamon butter, and smoked paprika butter, each showcased in dedicated episodes that highlight preparation and serving ideas.
Last updated: August 31, 2026
