1. Allow the butter to come to room temperature, about 30-60 min, until it is soft enough to press easily with a finger but still holds its shape.
2. In a medium bowl, beat the softened butter with a wooden spoon or hand mixer until smooth and pale — a technique known as creaming (working fat until light and homogeneous).
3. Add anchovy essence a few drops at a time, stirring thoroughly after each addition and tasting as you go. Continue until the flavour is assertive but balanced, typically 1-2 teaspoons (5-10 ml) for a 1.5-cup batch, though the original recipe leaves the final amount to personal taste.
4. Transfer to a small ramekin or roll in parchment into a log shape. Chill in the refrigerator for at least 30 min until firm before serving.
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