All flavored butters are made basically the same way:
Soften unsalted butter to room temperature
blend in the flavor ingredients with an electric mixer
beat at medium speed until completely blended (1 to 2 minutes
Use only fresh herbs and lemon or lime juice
Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden.
Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving.
Butter can be made several days in advance of use; or it can be frozen for up to three weeks.
Before Refrigerating or Freezing: Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge.
Herb Butters
The French create “compound butters”—seasoned with herbs, spices, wine, and other flavors—to quickly season meat, poultry, fish, and vegetables. They roll the butter into logs and cut of a slice to finish the dish. The butters work equally well as pasta sauces or bread spreads; and atop steaks and burgers.
A Basic Herb Butter
Use one of the following, or combine them -
Basil Butter, Dill Butter, Parsley Butter, Rosemary Butter, Sage Butter,
or Tarragon Butter
* 1 cup butter
* 1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon
* 1 clove minced garlic (optional)
* 1/4 teaspoon salt
* Makes 1 cup
Butter à la Maître d’Hôtel
This is one of the most famous seasoned butter...... great to top pastas, meat, bread.... veggies
* 1/4 pound butter
* 1 teaspoon fresh lemon juice
* 1 tablespoon minced parsley
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
One of the most famous seasoned butters.
Herb Butters
The French create “compound butters”—seasoned with herbs, spices, wine, and other flavors—to quickly season meat, poultry, fish, and vegetables. They roll the butter into logs and cut of a slice to finish the dish. The butters work equally well as pasta sauces or bread spreads; and atop steaks and burgers.
Basil Butter, Dill Butter, Parsley Butter, Rosemary Butter, Sage Butter,
or Tarragon Butter
* 1 cup butter
* 1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon
* 1 clove minced garlic (optional)
* 1/4 teaspoon salt
* Makes 1 cup
Butter à la Maître d’Hôtel
* 1/4 pound butter
* 1 teaspoon fresh lemon juice
* 1 tablespoon minced parsley
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
One of the most famous seasoned butters.
Chive Butter
* 1 cup butter
* 2 tablespoons fresh minced chives or more to taste
* Variation 1: Add 8 drops Worcestershire sauce or 1/8 teaspoon
fresh-cracked pepper
* Variation 2: Make Lemon Chive Butter by adding 1/4 cup fresh lemon juice
and 1 tablespoon grated lemon zest
* Makes 1 cup
This butter is delicious with potatoes, corn on the cob, and other vegetables. Use it to baste poultry and fish as well.
French Herbs
* 1 cup butter
* 2 tablespoons dry white wine
* 1 tablespoon finely chopped shallots
* 1/2 teaspoon finely chopped fresh garlic
* 2 teaspoons chopped fresh parsley
* 3/4 teaspoon chopped fresh thyme
* 1 tablespoon small capers (optional)
* Makes 1 cup
Garlic Butter
* 1/2 cup butter
* 4 cloves peeled, puréed garlic
* 2 tablespoons chopped parsley
* 2 tablespoons minced shallots (optional)
* 1 tablespoon fresh lemon juice
(optional)
* Salt to taste
Variation - roast the garlic cloves first in foil with a little Olive Oil, for
about 20 minutes, squeeze to remove skin, mash... enjoy your roasted
garlic butter!
Horseradish Butter
* 3/4 cup butter
* 2 tablespoons of bottled horseradish, drained
* 2 tablespoons minced fresh chives (optional)
* Makes 1 cup
Great on beef, ham, and pork sandwiches, canapés.
Italian Herbs
* 1/2 cup butter
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh oregano
* 1 teaspoon minced fresh garlic
* 1/2 teaspoon salt
Use this butter to baste meats, poultry, fish and vegetables when grilling, or toss with hot cooked rice or vegetables.
Nut Butters
Almond, Hazelnut or Walnut Butter
* 1/2 cup butter
* 1/2 cup chopped toasted almonds, hazelnuts or walnuts
* 1 teaspoon honey or 1/4 teaspoon lemon zest
* Makes 1 cup
To toast nuts: spread nuts in a pan or on a baking sheet in a 400°F oven for 10 minutes. Cool. Remove any skin from nuts and coarsely chop them.
Serve this butter with breakfast foods (breads, muffins, pancakes), potatoes and other vegetables.
Cheese Butter
* 1/2 cup butter
* 1/4 cup grated parmesan or cheddar cheese or crumbled blue cheese
* 2 teaspoons sliced green onions (optional)
* Makes 3/4 cup
Great on baked potatoes, pasta and rice
Lemon Butter
1/2 cup butter
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon grated lemon peel
* 1 clove of garlic, minced
* 1 teaspoon minced fresh parsley
(optional)
* Makes 2/3 cup
A delicious butter for fish, seafood and vegetables.
Sundried Tomato Butter
* 1/2 cup butter
* 3 tablespoons sun-dried tomatoes, finely chopped
* 1 teaspoon finely chopped garlic
* 1-1/2 tablespoons chopped fresh basil
* 1/4 teaspoon salt
Rosemary-Garlic
Combine butter with a pureed garlic clove and 1 tablespoon freshly chopped rosemary. Serve with fresh rolls or smear over french bread (1" thick), place in oven and bake.
Lemon-Thyme
Add a squeeze of lemon juice to butter made with two tablespoons fresh thyme. Excellent served over warm vegetables.
