Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
Ingredients
Garlic and parsley
- 100g butter
- 2tbsp finely chopped parsley
- 1 crushed garlic clove
Basil, parmesan & tomato
- 100g butter
- 4tbsp freshly grated parmesan (or vegetarian alternative)
- shredded basil leaves
- 1tbsp finely chopped sundried tomato
Chilli, coriander & lime
- 100g butter
- lime
- red chilli, deseeded and finely chopped
- 2tbsp chopped coriander
Horseradish & chive
- 100g butter
- 2tbsp horseradish cream
- 6 coarsely crushed peppercorns
- 2tbsp chives
Method
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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.
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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.