Why it's worth making anchovy cream at home: Store-bought anchovy cream often contains more starch than actual anchovy. Making it at home with 4 ingredients takes 5 minutes, and the result is incomparable: more flavor, real texture, and no additives. The differential factor is the quality of the anchovy: with Cantabrian fillets of size 0, the cream needs no flavor enhancers.
| Version | Base | Texture | Ideal Use |
|---|---|---|---|
| Classic | Butter + anchovy | Dense, unctuous | Toasts, canapés |
| Light | Cream cheese + anchovy | Fluffy, smooth | Raw vegetables, dip |
| Lactose-free | Olive oil + anchovy | Pasty, intense | Pasta, sauces |
| With capers | Butter + anchovy + capers | Textured | Meat, oysters |
Ingredients for classic anchovy cream
- 12-15 Cantabrian anchovy fillets in olive oil (about 50g drained anchovy)
- 100g unsalted butter at room temperature
- 1 tablespoon of the oil from the anchovy tin
- Freshly ground black pepper (optional)
- A few drops of lemon juice (optional, to balance)
Preparation in 5 minutes
- Drain the anchovies well: remove the oil from the tin without washing (the oil has flavor). If the anchovies are too salty, rinse briefly under cold water and pat dry with paper.
- Blend: In a food processor or with a hand blender, blend the anchovies alone until a homogeneous paste is obtained. This step is key to integrating the butter later.
- Incorporate the butter: add the soft butter in pieces and blend again. The cream should be smooth and lump-free. If it is too thick, add the oil from the tin spoon by spoon.
- Adjust: taste and adjust with pepper and a few drops of lemon if a fresher taste is desired. Do not add salt: the anchovies already provide enough.
- Refrigerate: store in an airtight jar in the refrigerator. Take out 15 minutes before serving to regain creaminess.
4 variants depending on use
- With cream cheese (light version): replace half of the butter with Philadelphia-style cream cheese. Softer and lower in calories. Perfect as a dip for crudités.
- Lactose-free (oil base): blend the anchovies directly with 60ml of extra virgin olive oil until a paste is obtained. No butter or dairy. Ideal for adding to pasta or sauces.
- With capers and lemon: add 1 tablespoon of rinsed capers and the zest of 1/2 lemon. The most complex version, perfect for accompanying beef or salmon carpaccio.
- Spicy with chili: add half a teaspoon of cayenne or chopped dried chili. Intensifies the contrast with the smoky anchovy oil.
Uses of anchovy cream
Anchovy cream is a wildcard in quality cuisine. Its applications:
- Canapés and toasts: spread generously on toasted bread, rye bread, or crackers. Top with an olive, a cherry, or a cucumber slice.
- Pasta: dissolve 1-2 tablespoons in a pan with butter and a little pasta water. The cream turns into a sauce with virtually no other additions.
- Anchovy vinaigrette: dilute with olive oil, Sherry vinegar, and mustard. Perfect for escarole, endive, or arugula salad.
- With red meats: place a knob of cream on a freshly cooked steak or chop. The butter melts and the anchovy enhances the umami flavor of the meat (a common technique in restaurants).
- Pizza or focaccia: spread a thin layer as a base instead of tomato. A surprising result for anchovy pizza fans.
- Sauces and stocks: add a teaspoon to any tomato sauce, ragu, or velouté to enhance the flavor without the anchovy being directly noticeable.
Storage and shelf life
- In the refrigerator: up to 2 weeks in a tightly sealed airtight jar. Butter acts as a natural preservative.
- In the freezer: up to 3 months. Freeze in individual portions with cling film. Thaw in the refrigerator 12 hours before use.
- At room temperature: no more than 2 hours if no butter is used, or up to 1 hour in summer (the oil oxidizes).
Why anchovy quality matters in this recipe
Unlike recipes where anchovy is one ingredient among many, in anchovy cream, it is the only protagonist. Its quality directly determines 90% of the final flavor.
- Cantabrian anchovies size 0 or 00: large fillets, long curing (18-24 months), dark brown color, firm texture, and balanced flavor between salt and umami. With these anchovies, the cream has real complexity and needs nothing else.
- Lower quality anchovies: tend to be saltier, with a softer texture and flatter flavor. The resulting cream needs more corrections (more lemon, more pepper, more butter to mask the flavor).
- The oil in the tin: in premium anchovies preserved in extra virgin olive oil, the oil itself has a lot of flavor. Using it in the recipe (the tablespoon of oil from the tin) adds an extra layer of flavor.
At Bacalalo, we select Cantabrian anchovies of size 0 and 00 in extra virgin olive oil, with a minimum curing of 18 months, in 50g, 115g tins and trays for horeca.
Frequently asked questions about anchovy cream
How many anchovies are needed for 100g of cream?
Approximately 10-12 fillets of size 0 (about 40-50g of drained anchovy) plus 60g of butter yield about 100-110g of cream. Proportions can be adjusted to taste: more anchovy = more intensity; more butter = more smoothness.
Can it be made without a food processor?
Yes. With a fork, mashing the anchovies until a paste is formed and then mixing with soft butter. The result is more rustic (with small pieces) but equally valid. A garlic press also helps to mash the fillets.
Is anchovy cream the same as anchovy paste?
They are similar but different. Anchovy paste (in a tube) is pure anchovy blended with salt and oil, very concentrated. Anchovy cream has a butter or cheese base, which makes it softer and more spreadable. Paste is used more for cooking; cream for spreading directly.
Is it suitable for pregnant women?
Canned anchovies (salt-cured) are safe during pregnancy, unlike anchovies in vinegar (boquerones), which require prior freezing. Anchovy cream with a pasteurized butter base is suitable for pregnant women in moderation due to its high sodium content.
