Burnt Chilli, Garlic & Anchovy Butter

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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