- Preparation and cooking time
- Total time
Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
Garlic and parsley
Basil, parmesan & tomato
Chilli, coriander & lime
Horseradish & chive
- 2 tbsp horseradish cream
- 6 coarsely crushed peppercorns
- 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.
USING UNSALTED BUTTER?
If you are using unslated butter add a pinch of fine sea salt to your mix.