Flavoured butters

Flavoured butters

By Mary Cadogan
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(4 ratings)
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Easy

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

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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

    Garlic and parsley

    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tbsp finely chopped parsley
      Parsley

      Parsley

      par-slee

      One 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

      Butter

      butt-err

      Butter 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

      Parmesan

      parm-ee-zan

      Parmesan 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

      Lime

      ly-m

      The 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 root on a wooden chopping board

      Horseradish

      hors rad-ish

      Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.

      It…

    • 6 coarsely crushed peppercorns

    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 Tip

      Using unsalted butter?

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

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    Comments, questions and tips

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    teresal
    23rd Jun, 2012
    5.05
    What a fab idea. Will be making today to cook steaks tonight. Will be making a whole grain mustard one as well
    skerries69
    14th Dec, 2011
    Where's the chive in the horseradish and chive one?
    manavidang
    15th May, 2011
    5.05
    this was a definite hit with the family!
    brigita
    6th Mar, 2009
    5.05
    Brilliant with freshly baked bread!!
    yurrnae
    25th Feb, 2009
    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
    29th Apr, 2008
    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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