Zesty Anchovy Citrus Butter

1. Combine Lemon Juice and Vinegar

Start by combining the fresh lemon juice and white wine vinegar in a small saucepan. Bringing these two acids together helps balance the flavor of our sauce, creating a harmonious base. Place the saucepan over medium heat and let the mixture simmer. You'll want to reduce this liquid down to about 2 tablespoons, which should take around 4 to 5 minutes. Reducing the liquid concentrates its flavors, giving our sauce a more robust taste.

2. Incorporate Butter

Once the liquid has reduced, it's time to incorporate the butter. Add the cold, unsalted butter piece by piece, stirring continuously with a whisk, fork, or wooden spoon. Stirring in cold butter helps emulsify the sauce, creating a smooth and luxurious texture. You should see the butter melt and blend seamlessly into the reduced liquid.

3. Add Anchovy Paste

Next, add the finely chopped and mashed anchovy fillets. Use a fork to mix the anchovy paste into the sauce. The anchovies will dissolve into the butter, adding an umami depth that enhances the overall flavor without overpowering the citrus notes.

4. Stir in Fresh Ingredients

Now, stir in the finely chopped parsley and grated lemon zest. These fresh ingredients will brighten the sauce with their vibrant flavors and colors. Season with kosher salt and freshly ground black pepper to taste, ensuring a balanced flavor profile.

5. Adjust and Serve

Finally, taste the sauce and adjust as needed. If the sauce needs more acidity, add a touch more lemon juice. If it requires a richer texture, stir in an extra 1/2 tablespoon of butter. Your goal is a balanced, flavorful sauce with a silky consistency.