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Flavoured butters

Flavoured butters

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Total time
  • Easy

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

  • Easily doubled
  • Easily halved
  • Freezable (for up to one month)
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Garlic and parsley

Basil, parmesan & tomato

Chilli, coriander & lime

  • zest 1 lime
  • ½ a 400g can red chilli , deseeded and finely chopped
  • 2 tbsp chopped coriander

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

Recipe from Good Food magazine, July 2007

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Overall rating

Rating: 5 out of 5.7 ratings

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