Flavoured butters

Ready in ten minutes, plus chilling time

Easy

Serves 10
Try these different flavoured butters melted over new potatoes, grilled fish, chicken or steak

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 100g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Herby butter

  • 2-3 tbsp chopped fresh mixed herbs ( parsley, chervil, dill, marjoram, basil)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • salt and freshly ground black pepper to taste

Tarragon & wholegrain mustard butter

  • 1 tsp chopped fresh tarragon (remember this is very strong)
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • salt and freshly ground black pepper to taste

Chive & shallot butter

  • 1 tbsp finely chopped shallots
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

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

Parsley, lemon & chilli butter

  • 3 tbsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp finely grated lemon zest
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • salt to taste
  • ½ tsp crushed, dried chilli flakes
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Dill butter

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

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.

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Comments, questions and tips

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Comments (1)

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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