I've never tried this recipe but thought you might be interested in seeing it. It's from the 1952 book entitled Culinary Arts Institute Encyclopedic Cookbook.

Anchovy Butter

1 cup butter
1/2 cup minced anchovies or 4 Tablespoons anchovy paste
2 teaspoons lemon juice
4 drops onion juice

Substitute herring, bloaters, crawfish, lobster, smoked salmon, whitefish or sardines for the anchovies.

Thanks, Khandi,

That sounds good. It won't work with the fish dish I have in mind, though, because that also calls for a balsomic reduction, and there'd be too much acid.

Put I can definately see it for other uses. Heck, I can see it just on toast points.