Flavoured butters

Flavoured butters

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(4 ratings)

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Cooking time

Skill level

Easy

Servings

Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes

Nutrition and extra info

Additional info

  • Store for up to 1 month
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition

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

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 (or vegetarian alternative)
  • 8-10 shredded basil leaves
  • 1 tbsp finely chopped sundried tomato

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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Method

  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.

Recipe from Good Food magazine, July 2007

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Comments

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teresal's picture
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What a fab idea. Will be making today to cook steaks tonight. Will be making a whole grain mustard one as well

skerries69's picture

Where's the chive in the horseradish and chive one?

manavidang's picture
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this was a definite hit with the family!

brigita's picture
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Brilliant with freshly baked bread!!

yurrnae's picture

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.

crazy_canuck's picture

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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