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March 2006

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt

Flavored Butters

Perk Up Almost Anything!

There’s nothing that adds more festivity to bread than flavored butter—think of strawberry butter with brunch breads and pancakes, garlic bread, herbed butters and anchovy butter on canapés. They seem so “special occasion,” yet they’re simple to make. There’s a seeming endless variety: you can add herbs, spices, nuts, fruits...even chocolate and candy.

The recipe for all flavored butters is the same: soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating 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. 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.

If you’re ready to butter up, here are more than 40 different flavored butter ideas:

• Herb Butters
• Nut Butters
• Spiced Butters
• Sweet 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

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.

Mexican Herbs

• 1/2 cup butter
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• Makes 1/2 cup

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.

Spiced & Other Savory Butters

Anchovy or Sardine Butter

• 1 cup butter
• 1/2 cup mashed anchovies (or sardines) or 4 tablespoons anchovy paste
• 2 teaspoons fresh lemon juice
• Makes 1.5 cups

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.

Chipotle Butter

• 1/2 cup unsalted butter
• 1-1/2 tablespoons minced seeded chipotle chilies (canned)
• 2 teaspoons fresh lime juice
• 1 teaspoon grated lime zest
• 1/4 teaspoon salt

Curry Butter

• 1/2 cup butter
• 1 teaspoon curry powder
• 1/8 teaspoon Paprika
• 1 dash freshly ground pepper

Great with chicken and vegetables.

Dijon Butter

• 1/2 cup butter
• 1/4 cup prepared mustard
• Makes 3/4 cup

Ginger Lime Butter

• 1/4 pound butter
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons soy sauce

An Asian accent.

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.

Olive Butter

• 1/4 cup butter
• 2 tablespoons finely chopped black olives
• 1/4 teaspoon fresh lemon juice

Roasted Red Pepper Butter

• 1/2 cup butter
• 1/4 cup mashed roasted red peppers (pimientos)
• 1/4 teaspoon salt
• 2 tablespoons capers or minced green onions (optional)

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

Sweet Butters

Sweet butters are great on breakfast foods: toast, bagels, muffins, pancakes, waffles et al. They also are delicious on crackers or biscuits for snacks or tea.

Brandy Butter 1/2 cup butter 1/4 cup superfine sugar 3 tablespoons brandy 1/2 teaspoon vanilla extract Makes 3/4 cup

First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla.

Chocolate Butter

• 1/2 cup unsalted butter
• 1 ounce unsweetened chocolate, melted and cooled
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• 1 cup confectioners sugar, sifted after measuring*
• 2 tablespoons chopped nuts, optional
• Makes  1 cup

*You can reduce the sugar for a less sweet butter.

Cinnamon Butter

• 1/2 cup butter
• 1 cup honey (substitute superfine sugar if you don’t like honey)
• 1 tablespoon cinnamon (you can add more to taste)
• Makes 1.5 cups

Cranberry Butter 1 cup butter 1/3 cup cranberries (fresh or frozen) 1/4 cup maple syrup 1 tablespoon orange zest (optional) Makes 1.5 cups Great for pancakes and waffles.

Ginger Orange Butter

• 1/2 cup butter
• 1/2 cup orange marmalade, melted over low heat
• 1 tablespoon balsamic vinegar
• 1 tablespoon crystallized ginger, finely chopped

Honey Butter

• 1 cup butter
• 1/4 cup honey
• 1/4 cup confectioners sugar
• Makes 1.5 cups

Honey Vanilla Butter

• 1/2 cup butter
• 1/2 cup honey
• 1/2 cup whipping cream
• 1 teaspoon vanilla
• Makes 1.5 cups

First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla.

Maple Butter

• 1 cup butter
• 1/2 cup maple syrup

A delight at breakfast.

Mint Butter 1/2 cup butter 1 tablespoon confectioners sugar 2 tablespoons chopped fresh mint or 1/2 teaspoon peppermint extract Try this with chocolate bread or muffins. Orange Butter 1/2 cup butter 1 tablespoon orange juice 1 teaspoon grated orange peel

Pecan Butter

• 1 cup butter
• 1/4 cup brown sugar, packed
• 1/2 cup finely chopped pecans

Strawberry Butter

• 1/2 cup butter
• 1/2 cup puréed strawberries or 2 tablespoons of strawberry preserves (not jelly or jam)
• 1 tablespoon confectioners sugar*
• 1 teaspoon grated orange peel or 1
  teaspoon fresh lime juice
• Makes 1 cup

*We prefer this butter less sweet, but more sugar can be added based on personal preference and the amount of sweetness in the strawberries or preserves.

Photo by Ivan Freaner.

Learn More

Making Cheese, Butter & Yogurt, by Ricki Carroll. A guide to making homemade dairy treats. $3.95. Click here for more information.	Baking Illustrated: A Best Recipe Classic, by Editors of Cook's Illustrated Magazine. 500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. $22.05. Click here for more information.	The New Best Recipe: All-New Edition with 1,000 Recipes, by Editors of Cook's Illustrated Magazine. The book is a compilation of recipes from Cooks' Illustrated magazine and the America's Test Kitchen TV show. $22.05. Click here for more information.

Dubost Butter Knives. These irresistible 6 inch spreading knives make delightful helpers when serving soft cheeses, jams, tapenade or butter. $29.95. Click here for more information.	Butter Crock. An attractive and functional presentation for butter, this feldspar porcelain covered crock is a great addition at an informal breakfast or stylish dinner or as a charming addition to an individual place setting. $14.95. Click here for more information.	Mauviel Copper Butter Melter. Imagine golden butter sinking slowly as it melts in this stainless steel lined butter melter. $49.95. Click here for more information.

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