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Recipe by Mary Cadogan

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1. 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.
2. 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.

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• Crazy Canuck

  29 April 2008

  Crazy Canuck commented on this recipe

  I was surprised there was no comment on this series of recipes. This is a great time saver! It takes no time at all to make these different butters; and you're only limited by your imagination. I make one that I use on seared salmon fillets: I use lemon juice, chives and lemon thyme from my garden. I put the ingredients in a food processor (so my butter is not quite room temp.--it's cool so that the heat generated by the processor softens it, but doesn't melt it) so, it's very quick. These butters can really dress up a simple meal.

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• cmf-foodfile

  25 February 2009

  cmf-foodfile commented on this recipe

  This sounds like a brilliant idea for folk who enjoy butter over their veg. Which I don't. But it's the sort of thing I used to do for Father-in-law coming to visit. He and my husband tucked into the butter for their veg, while MIL and I were happy to see them enjoying it! It's also a great stand-by to have in the freezer over festive periods (whenever these occur for your family) and certainly *not* confined just to Christmas. My favourites - Garlic Butter (I usually use Liquid Garlic from the bottle for this). Mustard Butter (a good spoonful of coarse-grain mustard). Lemon Butter (especially for fish) and I quite often will use lime instead. And the one that my younger son used to make for me occasionally - a Saturday NIght Special, which had garlic and lemon, a wee drop of coarse-grained mustard, and a good squirt of tomato puree, with various seasoning.

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• Brigita

  06 March 2009

  Brigita rated and commented on this recipe

  

  Brilliant with freshly baked bread!!

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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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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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