Flavoured butters

Flavoured butters

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Cooking time

Ready in ten minutes, plus chilling time

Skill level

Easy

Servings

Serves 10

Try these different flavoured butters melted over new potatoes, grilled fish, chicken or steak

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 100g softened butter

Herby butter

  • 2-3 tbsp chopped fresh mixed herbs ( parsley, chervil, dill, marjoram, basil)
  • salt and freshly ground black pepper to taste

Tarragon & wholegrain mustard butter

  • 1 tsp chopped fresh tarragon (remember this is very strong)
  • 1-2 tbsp wholegrain mustard
  • salt and freshly ground black pepper to taste

Mint & cider butter

  • 1 tbsp cider vinegar
  • 2 tbsp chopped fresh mint
  • salt and freshly ground black pepper to taste

Chive & shallot butter

  • 1 tbsp finely chopped shallots
  • 2 tbsp chopped fresh chives
  • salt and freshly ground black pepper to taste

Parsley, lemon & chilli butter

  • 3 tbsp chopped fresh parsley
  • 2 tsp finely grated lemon zest
  • salt to taste
  • ½ tsp crushed, dried chilli flakes

Dill butter

  • 2 tbsp finely chopped pickled dill cucumber or gherkins
  • 3 tbsp chopped fresh dill
  • salt and freshly ground black pepper to taste

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Method

  1. Take100g/4oz softened butter and beat until creamy, then for...
  2. Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
  3. Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
  4. Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
  5. Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
  6. Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
  7. Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
  8. After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

Recipe from Good Food magazine, May 2004

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Comments

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kirstenskeuken's picture

I made a horseraddish butter to go with the salmon that we smoked ourselves.
1/2 cup butter
2 tablespoons dijon mustard
2 teaspoons grated horseraddish
1 tablespoon chives.
Kirsten (The Netherlands)

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