Anchovies are one of the most underrated ingredients in the kitchen. Just a small amount can bring deep, savory flavor to all kinds of dishes.
This list shows 15 clever ways to use anchovies that even skeptics will enjoy. Keep the tone adventurous, fun, and flavor-focused.
1. Melt Into Pasta Sauce For Umami Depth
A couple of anchovies cooked in olive oil vanish into the pan but leave behind a rich, savory backbone. The fishiness disappears, replaced by subtle, mouthwatering complexity.
Use them in marinara, arrabbiata, or even a simple butter sauce for pasta that tastes like it simmered for hours.
2. Mash Into Butter For A Savory Spread
Softened butter takes on a whole new personality with minced anchovies blended in. Add garlic, lemon zest, or herbs to take it further.
Slather it on steak, swirl it into mashed potatoes, or let it melt over steamed vegetables for instant flavor.
3. Blend Into Caesar Dressing
The original Caesar dressing isn’t the same without anchovies—they give it that deep, salty kick everyone secretly loves. Blend with egg yolk, garlic, mustard, and lemon.
It turns lettuce into a meal and proves anchovies can be creamy, bold, and addictive all at once.
4. Stir Into Garlic Bread Topping
Mix finely chopped anchovies with softened butter, fresh garlic, and parsley before spreading on bread. Bake until golden and fragrant.
The anchovies disappear into the mix but leave behind a depth that regular garlic bread just can’t touch.
5. Add To Tomato Sauce For Extra Richness
Tomato sauces love anchovies. When sautéed at the start, they vanish into the oil and build a savory layer under the bright tomatoes.
Even a basic jarred sauce becomes something special with this trick—it’s like adding years of flavor in seconds.
6. Toss With Roasted Vegetables
Hot vegetables fresh from the oven soak up anchovy oil like magic. Think cauliflower, carrots, or Brussels sprouts.
Mash the anchovies into olive oil with garlic and toss right after roasting for a salty, caramelized glaze.
7. Mix Into Tapenade
Olives, capers, garlic, and anchovies blend into a briny, bold spread that’s pure Mediterranean magic. The anchovies make the flavors click.
Serve with crusty bread, spoon over grilled meats, or use as a base layer in sandwiches.
8. Use As A Secret Ingredient In Meatballs
Anchovies melt right into the meat mixture, adding salt and savory depth without leaving a fishy taste. Just one or two fillets will do.
They make beef, pork, or turkey meatballs taste richer and more complex without anyone guessing why.
9. Sauté With Greens For A Flavor Boost
Sautéed spinach, kale, or chard come alive with anchovies melted into the oil first. Add garlic and chili flakes for extra punch.
The greens absorb every drop of the anchovy-garlic goodness, turning a side dish into the star.
10. Add To Scrambled Eggs Or Omelets
Finely chop anchovies and cook them gently before adding eggs. They disappear into the mix but bring bold, savory complexity.
Just a little transforms your breakfast from basic to unforgettable without overpowering the dish.
11. Whisk Into Vinaigrettes
A minced anchovy adds salty, umami-rich depth to lemon or vinegar-based dressings. It makes flavors pop without tasting fishy.
Use with arugula, roasted beets, or grilled vegetables for a salad that actually feels complete.
12. Mince Into Burgers Or Meatloaf
Chopped anchovies stirred into ground meat enhance the flavor without changing the texture. It’s an umami bomb hiding in plain sight.
They work with beef, lamb, turkey, or veggie blends—just mix in a few for that next-level savory kick.
13. Layer On Pizza (Sparingly!)
A few anchovy fillets spread over a hot pizza melt slightly, crisping at the edges and adding bursts of salty intensity.
They’re best with strong cheeses, olives, or roasted tomatoes—but use restraint for balance, not overload.
14. Cook Into Risotto For Deep Flavor
Anchovies stirred into the pan before the rice toast infuse the whole dish with savory, complex notes. It’s subtle but powerful.
Try it with mushroom risotto or pair with lemon zest and herbs for brightness layered over umami.
15. Melt Into Oil As A Base For Stir-Fries
Sizzling anchovies in oil at the start creates a salty foundation for stir-fries, especially with garlic, ginger, or chili.
It’s a shortcut to complex flavor, perfect for veggies, tofu, or noodles that need a little extra depth.