Seasoned herbed butters are an easy way to add instant glamour to everyday foods. Photo 12673B Copyright © 2004 Land O’Lakes, Inc. Click here for the recipe.
March 2006
Updated May 2009
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Flavored Butter Recipes
Compound Butter To Perk Up Almost Anything!
Page 1: Herb Butter
CAPSULE REPORT: Strawberry butter and herb butter are not just special treats enjoyed at fine restaurants. They’re easy to make at home—and you’ll be surprised at the variety and the pairings. Chocolate butter for muffins, horseradish butter for roast beef sandwiches, chipotle butter for corn on the cob: Welcome to the new world of butter. If you’re ready to butter up, here are more than 40 different flavored butter ideas. This is Page 1 of a three-page article. Click on the black links below to visit other pages.
Overview
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 seemingly 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. This creates what is known in the industry as a compound butter—ready to use whenever the chef wants to add flavor to a dish. To learn more about compound butter and how they are used, read our review of Epicurean Butter, a NIBBLE Top Pick Of The Week.
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.
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 Herb Butter
- 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 Butter
- 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 Herb Butter
- 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
Continue To Page 2: Nut Butter & Herb Butter
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