Low-Carb Anchovy-Shallot Butter Recipe

Rich, briny anchovies and sweet sautéed shallots are whipped into creamy butter with a hint of fresh parsley, creating an umami-packed compound ideal for finishing sizzling steaks. With virtually zero carbs per pat, this keto-friendly topper melts into the meat, adding deep flavor and healthy fats without spiking blood sugar—turning any cut into a restaurant-worthy, low-carb feast.

Low-Carb Anchovy-Shallot Butter Recipe

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This is simple, classic, and perfect over steak. If you’re skeptical, just remember that Worcestershire sauce contains anchovies.

Author: Dana Carpender
Yield: 10 servings

Ingredients

Scale

10 tablespoons butter, softened
¼ cup minced shallot (about 1)
2 anchovy fillets
1 tablespoon minced fresh parsley

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Instructions

In a medium-size skillet over medium-low heat, melt 2 tablespoons of the butter, and saute the shallot until it’s soft and golden.
Transfer the shallot and melted butter to the food processor and add the rest of the butter and the anchovy fillets. Process until the anchovies disappear. Add the parsley and pulse till it’s mixed in.

Notes

If you want to be classical about this, turn the mixture out onto a piece of plastic wrap and form into a roll maybe 1 ½ inches in diameter. Wrap it up and chill. The slice pretty round pats to melt over steaks. If that sounds like too much trouble, just keep it in a snap-top container and scoop it out by the spoonful. It’s going to melt anyway, you know.

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