Why homemade anchovy paste is worth it: Store-bought anchovy paste 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 differentiating factor is the quality of the anchovy: with Cantabrian anchovy fillets (size 0), the paste needs no flavor enhancers.
| Version | Base | Texture | Ideal Use |
|---|---|---|---|
| Classic | Butter + anchovy | Dense, creamy | Toasts, canapés |
| Light | Cream cheese + anchovy | Fluffy, smooth | Crudités, dip |
| Lactose-Free | Olive oil + anchovy | Pastry-like, intense | Pasta, sauces |
| With Capers | Butter + anchovy + capers | Textured | Meat, oysters |
Ingredients for classic anchovy paste
- 12-15 Cantabrian anchovy fillets in olive oil (about 50g drained anchovy)
- 100g unsalted butter, at room temperature
- 1 tablespoon of oil from the anchovy tin
- Freshly ground black pepper (optional)
- A few drops of lemon juice (optional, for 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.
- Blend: in a food processor or with an immersion 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 paste should be smooth and lump-free. If it's too dense, add the oil from the tin spoon by spoon.
- Adjust: taste and adjust with pepper and a few drops of lemon if more freshness is desired. Do not add salt: the anchovies are salty enough.
- Refrigerate: store in an airtight jar in the refrigerator. Take out 15 minutes before use to restore creaminess.
4 variations depending on use
- With cream cheese (light version): replace half of the butter with cream cheese like Philadelphia. Softer and less caloric. Perfect as a dip for crudités.
- Lactose-free (oil-based): 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 pepper or dried chopped chili. Intensifies the contrast with the smoky flavor of anchovy oil.
Uses of anchovy paste
Anchovy paste is a culinary staple in quality cuisine. Its applications:
- Canapés and toasts: spread generously on toasted bread, rye bread, or crackers. Top with an olive, a cherry tomato, or a cucumber slice.
- Pasta: dissolve 1-2 tablespoons in a pan with butter and a little pasta water. The paste 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 salads.
- With red meats: place a knob of paste 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 well-sealed airtight jar. Butter acts as a natural preservative.
- In the freezer: up to 3 months. Freeze in individual portions wrapped in plastic wrap. Thaw in the refrigerator 12 hours before use.
- At room temperature: no more than 2 hours if not using butter, or up to 1 hour in summer (oil oxidizes).
Why anchovy quality matters in this recipe
Unlike recipes where anchovy is one ingredient among many, in anchovy paste, it is the sole star. 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 paste has real complexity and needs nothing else.
- Lower quality anchovies: usually saltier, with a softer texture and flatter flavor. The resulting paste needs more corrections (more lemon, more pepper, more butter to mask the flavor).
- The oil from 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 size 0 and 00 in extra virgin olive oil, with a minimum curing of 18 months, in 50g, 115g, and catering trays.
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Frequently asked questions about anchovy paste
How many anchovies are needed for 100g of paste?
Approximately 10-12 fillets of size 0 (about 40-50g drained anchovy) plus 60g of butter yield about 100-110g of paste. Proportions can be adjusted to taste: more anchovy = more intensity; more butter = more smoothness.
Can it be made without a food processor?
Yes. Using a fork, mash the anchovies into a paste and then mix with softened butter. The result will be more rustic (with small pieces) but equally valid. A garlic press can also help 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 direct spreading.
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.
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