Savory and Sweet Flavored Butter

By Lsweetnell

Nothing adds more festivity to bread than flavored butter. From strawberry to garlic butter, the possibilities are endless!

Ingredients

• HERB BUTTER:
• 1 cup butter
• 1/4 cup chopped fresh herbs of your choice (basil, dill, parsley, rosemary, sage or tarragon)
• 1 clove minced garlic (optional)
• 1/4 teaspoon salt
• 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)
• 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)
• ITALIAN HERB BUTTER:
• 1/2 cup butter
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon salt
• 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
• CHEESE BUTTER:
• 1/2 cup butter
• 1/4 cup grated Parmesan or Cheddar
• cheese or crumbled blue cheese
• 2 teaspoons sliced green onions (optional)
• 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
• OLIVE BUTTER:
• 1/4 cup butter
• 2 tablespoons finely chopped black olives
• 1/4 teaspoon fresh lemon juice
• 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
• GINGER LIME BUTTER:
• 1/4 pound butter
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons soy sauce
• BRANDY BUTTER:
• 1/2 cup butter
• 1/4 cup superfine sugar
• 3 tablespoons brandy
• 1/2 teaspoon vanilla extract
• CHOLATE 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
• CINNAMON BUTTER:
• 1/2 cup butter
• 1 cup honey (or superfine sugar)
• 1 tablespoon cinnamon
• CRANBERRY BUTTER:
• 1 cup butter
• 1/3 cup cranberries (fresh or frozen)
• 1/4 cup maple syrup
• 1 tablespoon orange zest (optional)
• 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
• MAPLE BUTTER:
• 1 cup butter
• 1/2 cup maple syrup

Details

Servings 1
Adapted from thenibble.com

Preparation

Step 1

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.