Everything’s Better with Butter – 10 Flavored Butters Pairings You Should Try!

If you haven’t yet made your own flavored butter, then it’s time to get to it! Make a few batches and store them for later use. With a butter log in the refrigerator or freezer, you will always have something on hand should unexpected guests arrive. Read on to get your flavored butter fix!

By Cookist
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There are several ways to use flavored butter:  stir into mashed potatoes, serve with corn on the cob, spread on warm toast, make tea sandwiches…you can even stir it into cooked pasta! Here are a few awesome recipes you have to try! (Remember to add a pinch of salt if you’re using unsalted butter!)

Classic Garlic

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 2 tablespoons freshly chopped parsley and 1 garlic clove (minced). Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerato for up to 3 days or in the freezer for up to 1 month.

Fresh Italian

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 4 tablespoons freshly grated parmesan or pecorino, 2 tablespoons fresh basil leaves (finely chopped) and 1 tablespoon sundried tomato (finely chopped). Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Herbaceous

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 4 teaspoons fresh basil (finely chopped), 1 ½ teaspoon fresh parsley (finely chopped), 1 teaspoon fresh thyme leaves (finely chopped) and ½ teaspoon garlic powder. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Cilantro-Lime

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in the zest of 1 lime, a handful of fresh chilis (finely chopped), and 2 tablespoons freshly chopped cilantro. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Butter with bite

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in a few grinds of black pepper and 2 tablespoons of horseradish cream. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Sweet honey-nut

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 2 tablespoons of honey, ½ tablespoon brown sugar, ¼ teaspoon almond extract, and 1 tablespoon crushed almonds. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Flavors of fall

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 2 tablespoons fresh cranberries (finely chopped), 2 teaspoons orange juice, 1 teaspoon fresh sage (finely chopped), 1 teaspoon sugar, and ½ teaspoon freshly grated orange zest. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Chipotle-zest

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 2 tablespoons chipotle peppers in adobo sauce (finely chopped), 2 teaspoons lime juice, 2 teaspoon fresh cilantro (finely chopped), and ¼ teaspoon grated lime zest. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Anchovies

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Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 1oz canned anchovies (finely chopped), 2 garlic cloves (minced), ¼ teaspoon chili powder and fresh black pepper to taste. Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Flavored pastes

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Use any paste to create a quick flavored butter. Take 3.5oz good quality butter out of the refrigerator to soften (do not melt). Beat the butter with a wooden spoon until it’s smooth and creamy. Stir in 2 tablespoons Thai Green Curry Paste (or another paste like Harissa). Scoop the flavored butter onto a square of cling film and roll up the cling film to form a sausage, twisting the ends to seal. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

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