Flavoured butters
Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
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Preparation and cooking times
Store for up to 1 month
- Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
- Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.
Using unsalted butter?
If you are using unslated butter add a pinch of fine sea salt to your mix.
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4549/
Difficulty and servings
Preparation and cooking times
Store for up to 1 month
Ingredients
GARLIC AND PARSLEY
- 100g butter
- 2 tbsp finely chopped parsley
- 1 crushed garlic clove
BASIL, PARMESAN & TOMATO
- 100g butter
- 4 tbsp freshly grated parmesan
- 8-10 shredded basil leaves
- 1 tbsp finely chopped sundried tomatoes
CHILLI, CORIANDER & LIME
- zest 1 lime
- ½ a 400g can red chilli , deseeded and finely chopped
- 2 tbsp chopped coriander
HORSERADISH & CHIVE
- 2 tbsp horseradish cream
- 6 coarsely crushed peppercorns





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