Advertisement

Ingredients

Garlic and parsley

Basil, parmesan & tomato

Chilli, coriander & lime

Horseradish & chive

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
USING UNSALTED BUTTER?

If you are using unslated butter add a pinch of fine sea salt to your mix.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement