
Nutrition and extra info
- Store for up to 1 month
- Easily doubled / halved
- Vegetarian
Nutrition:
- kcal-
- fat-
- saturates-
- carbs-
- sugars-
- fibre-
- protein-
- salt-
Ingredients
Garlic and parsley
- 100g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp finely chopped parsley
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 crushed garlic clove
Basil, parmesan & tomato
- 100g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp freshly grated parmesan (or vegetarian alternative)
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 8-10 shredded basil leaves
- 1 tbsp finely chopped sundried tomato
Chilli, coriander & lime
- zest 1 lime
Lime
ly-mThe same shape, but smaller than…
- ½ a 400g can red chilli, deseeded and finely chopped
- 2 tbsp chopped coriander
Horseradish & chive
- 2 tbsp horseradish cream
Horseradish
hors rad-ishHorseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
It…
- 6 coarsely crushed peppercorns
Method
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.
Comments, questions and tips