I came across a post labeled "MY love Affair with Butter (50+ Wyas to Flavor)" by fieldofroses1 on the message board of LowCarbFriends.com. Without further ado, here are the butter recipes that fieldofroses1 so generously posted.
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
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 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 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) and 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
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.
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 splenda
• 3 tablespoons brandy
• 1/2 teaspoon vanilla extract
• Makes 3/4 cup
First cream the butter until light and fluffy; then beat in the splenda 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 sweetner
• 2 tablespoons chopped nuts, optional
• Makes 1 cup
Cranberry Butter
• 1 cup butter
• 1/3 cup cranberries (fresh or frozen)
• 1/4 cup SF 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 Vanilla Butter
• 1/2 cup butter
• 1/2 cup SF 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 SF maple syrup
A delight at breakfast.
Strawberry Butter
• 1/2 cup butter
• 1/2 cup puréed strawberries or 2 tablespoons of strawberry preserves (not jelly or jam)
• 1 tablespoon sweetner
• 1 teaspoon grated orange peel or 1
teaspoon fresh lime juice
• Makes 1 cup
Cajun butter recipe
Ingredients:
1/4 cup olive oil
1/2 cup unsalted butter -- softened
1 1/2 teaspoon parsley
2 teaspoons lemon juice
2 teaspoons Cajun pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
Directions:
In food processor or mixer, combine all ingredients. Process until well blended, about 30 seconds. Scrape butter onto a large sheet of plastic wrap.
With rubber spatula, smooth butter into a cylinder shape about 1/2 inches in diameter. Roll up, twisting both ends to seal. Keep refrigerated. Can be frozen up to two months.
Keep in refrigerator or freezer. Serve with grilled meat, poultry, or fish. Also good for stir frying, sauteing vegetables, making sauces, or enriching soups.
Avocado butter recipe
Ingredients:
1 avocado, peeled, pitted, pureed
1 lime, juice of
1 pound butter, softened
1/2 teaspoon ground ginger
1 cup finely chopped walnuts or hazelnuts, toasted
Directions:
Blend avocado puree and lime juice. Beat with butter and ginger until blended. Cover and chill until firm.
Roll into small balls on waxed paper; easiest to use wooden butter paddles for forming butter balls. Roll in nuts. Chill again or freeze for longer storage.
Serve the avocado-butter balls with cocktail rye or crackers as part of an appetizer buffet.
Great for spreading on hot biscuits with country ham, with corn on the cob, steamed vegetables, baked potatoes, baked sweet potatoes; or set one butter ball in each half of a microwaved acorn squash.
Bacon butter recipe
Ingredients:
1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon
Directions:
Mix well. Use on: tomato halves, zucchini, green beans
Cranberry Sage Brown Butter
Serving Notes: This flavorful butter is equally good with or without dried cranberries. Serve it during the holidays on potatoes, vegetables or meats.
Ingredients
1 cup (2 sticks) unsalted butter, softened, divided
1/2 cup onion, finely diced
1 clove garlic, minced
2 tablespoons fresh sage, chopped
1 teaspoon sea salt
1 teaspoon pepper, freshly ground
1/4 cup dried cranberries, finely diced (optional)
Method
1. In a medium skillet, melt one stick of butter over moderate heat. When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color. Remove from heat and stir in sage, salt, and pepper; cool completely.
2. Place the remaining butter in a medium mixing bowl and, with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
3. Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries if desired.
4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
Savory Tarragon Steak Butter
Ingredients
• ½ cup (1 stick) Butter, softened
• 1 Tablespoon Dijon-style mustard
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons (3 or 4 cloves) garlic *blanched,and pressed or minced
• 1 Tablespoon fresh tarragon, minced
Directions
Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into thin rounds. Can be stored a couple days in the refrigerator or it can be frozen for several weeks. Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled steak or on top a baked potato.
Yield: 8-12 servings.
*Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel - gives garlic a milder, smoother flavor.
Butter for chicken wings
Ingredients:
1 cup Softened Unsalted Butter
1 cup Chopped Fresh Basil
6 Cloves Garlic -- minced
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Cayenne Pepper
Directions:
In a medium bowl, cream together the butter, basil, garlic, pepper, onion powder, and cayenne.
With a rubber spatula, place the mixture widthwise down the middle of a 12x8 inch sheet of tinfoil or wax paper, leaving about an inch free at either end. Roll the foil or paper up lengthwise to create a little cylinder of butter. Seal the ends of the cylinder and freeze for at least 1 hour before using.
To use butter grill, bake or fry some chicken wings. Leave them plain or toss them with hot sauce in a bowl. Then slice a few slices of butter from the roll in your freezer and toss with the wings while they are still warm.
Peppermint butter recipe
Ingredients:
1/2 cup unsalted butter, softened
1 tablespoon confectioners' sugar
1/2 teaspoon peppermint extract
Directions:
Cream the butter and powdered sugar until smooth. Add the peppermint extract and blend well.
serves/makes .5 cup
Pizza butter
Ingredients:
1 1/2 cup butter softened
2 small cans tomato paste
2 tablespoons oregano
16 ounces shredded mozzarella cheese
16 ounces shredded cheddar cheese
1 teaspoon sweetner
1 dash of garlic powder
12 peperoni slices (optional)
salt and pepper to taste
Directions:
Mix all ingredients together.
Roasted red pepper butter
Ingredients:
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil
Directions:
Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Butter blended with herbs or other flavoring is delicious. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.
Sardine Butter
Ingredients:
1/4 pound butter -- softened
2 tablespoons sardines -- mashed
dash fresh lemon juice
Directions:
Combine ingredients and mix until smooth.
Shallot butter
Ingredients:
1/4 pound butter -- softened
3 shallots -- finely chopped
Directions:
Combine ingredients and mix until smooth.
Herb Butter recipe
Ingredients:
1/8 teaspoon garlic powder
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh shallots
1 teaspoon minced fresh watercress
1 lemon, juice of
1 pound salted butter
Directions:
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.
Mint Butter
Ingredients:
6 ounces unsalted butter
1 cup (loosely packed) fresh mint leaves
1 large clove garlic
OR
2 small ones, crushed and peeled
1/4 cup lemon juice
Salt
Directions:
Melt butter over low heat. When just melted, remove from heat and set aside to cool. Place mint leaves, garlic, lemon juice and a small pinch of salt into the bowl of a food processor with steel blade. Pulse until leaves and garlic are finely chopped. With motor running, slowly pour in butter in a thin stream, as if you were making mayonnaise. When all the butter is added the sauce is smooth, turn off machine, taste and adjust salt if necessary. Pulse to incorporate extra seasonings if you added them, then let sauce stand at least 10 minutes. Butter should start to solidify. Just before serving, turn on machine and whip until fluffy and smooth.
This can be made ahead, but is at its best when fresh.
Keeps up to a week in the refrigerator. Let stand at room temperature until softened, then whip briefly with a fork just before serving
Olive Butter
Ingredients:
1/4 cup butter
2 tablespoons chopped ripe olives
1/4 teaspoon fresh lemon juice
Directions:
Cream butter thoroughly. Add remaining ingredients and mix until well blended.
Onion Parm Butter
1/2 cup butter or margarine softened
2 tablespoons grated parmesan cheese
2 teaspoons sliced green onions
Directions:
Stir together all ingredients until well mixed.
Horseradish Butter
1/2 cup (1 stick) butter or margarine, softened
3 tablespoons Spicy Brown Mustard
1 tablespoon horseradish
Mix ingredients.
Chili Butter
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons Cayenne Pepper Sauce
1 teaspoon chili powder
1 clove garlic, minced
MIx ingredients
Herb Butter
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons snipped fresh chives
1 tablespoon Worcestershire Sauce
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)
Mix ingredients.
Garlic Butter
1/2 cup butter
4 cloves peeled, puréed garlic or 1 - 2 teaspoons garlic powder
2 tablespoons dried parsley
Makes incredible garlic bread!
Italian Herb Butter
1/2 cup butter
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic
Mexican Herb Butter
1/2 cup butter
2 teaspoons cilantro
2 teaspoons cumin
1 teaspoon fresh lime juice
Want a spicier version? Add 1 teaspoon chili powder
Curry Butter
1/2 cup butter
1 teaspoon curry powder
pinch granulated black pepper
This one is excellent with chicken and vegetables.
Sun Dried Tomato Butter
1/2 c. softened butter
1 minced clove garlic
1 1/2 tsp. lemon juice
2 tbsp. minced sun dried tomatoes, drained oil packed
1 small tomato, chopped, cored and seeded
1/4 c. chopped, fresh parsley
Combine butter, garlic, lemon juice, sun dried and
regular tomato and parsley together.
Shape butter into a log (about 1 inch round x 8 inches long) on
waxed paper. Wrap and chill. Slice and add to vegetables or
whatever you want.
Chile Butter
1 can (4 oz) diced green chilies
1 lb. butter, softened
sprinkle of garlic powder
1/4 c. fresh cilantro chopped or 2 T. dried cilantro
1 tsp. lime juice
Blend all ingredients well. Keeps well in frig. If freezing, use dried cilantro.
Makes 1 1/4 lbs.
Chipotle Lime Butter
1 cup salted real butter
2 1/2 tsps. lime juice
2 tbslp. chipotles in adobo sauce, pureed
2 tblsps. garlic mince
Process in a processor until smooth. Refrigerate and serve with mexican cornbread.
Lemony Dill Butter
1/3 cup butter softened
1 tablespoon Finely-chopped green onion
1/2 teaspoon Dried dill weed
Grated peel of 1/2 lemon
1/8 teaspoon White pepper
Smoked Tomato Butter
Posted by bebeblues
1 large vine ripened tomato
1 c. salted tomato juice
1/4 c. butter, room temperature
1 tbsp. cream, optional
Prepare grill or smoker according to instructions for smoking small
quantities. Smoke tomato (over indirect heat if using grill) until
somewhat darkened and shriveled. This can take anywhere from
20 minutes to an hour, depending on the method.
Or roast the tomato in the oven: Halve horizontally, place cut side
up in a baking pan and roasted at 450 for 20 minutes. The flavor
won't be as smoky, but it's still good.
Puree roasted tomato with tomato juice, and strain. Transfer to a
small saucepot over high heat, and bring to a boil. Reduce heat
and simmer for 10 minutes.
Just before serving, add butter, 1 tbsp. at a time. Don't boil, or the
butter will break down and separate. Whisk in cream and
serve immediately.
Makes about 1 cup.
Chili Jalapeno Butter
1 jalapeno, ribbed, seeded, finely chopped
1 tablespoon vegetable oil
1 teaspoon dark chili powder
4 ounces salted butter
1/2 lime, juiced
Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes. Add the chili powder and cook for one more minute. Add the butter and the lime juice. Remove from heat and skim off fat. Good served on cooked vegetables or chilled and used as a spread.
Serves/makes 4 oz.
Cumin Cilantro Butter
8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.
Cajun Butter
2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon ground red cayenne pepper
1/8 teaspoon garlic powder
1 teaspoon cornstarch (or arrowroot)
1/4 cup chicken broth
Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.
Cheddar Butter Spread
/2 cup butter, softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Combine all ingredients. Serve with warm bread.
Citrus Herb Butter
1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.
Cranberry Butter
1/3 cup fresh or frozen cranberries
1/4 cup SF maple syrup
1 cup unsalted and softened butter
Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.
Grill Butter
1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice
Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.
Orange Butter
1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.
Parsley Butter
1/2 cup butter, softened
3 cloves garlic, minced, optional
1/4 cup minced fresh parsley
Cream butter until light and fluffy. Blend in garlic and parsley. Spoon mixture into a butter crock, or shape as desired. Chill until ready to serve.
Shallot Thyme Butter
1/2 cup butter, room temperature
2/3 cup chopped shallots
2 tablespoons chopped fresh thyme
or
2 teaspoons dried thyme
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool.
Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.
Spicy Butter
1/2 cup butter
4 drops hot pepper sauce -- or as desired
Cream butter thoroughly. Blend in hot pepper sauce.
Tarragon Butter
1/4 pound butter
1 1/2 teaspoon tarragon leaves
Crush the dry tarragon to a powder. Combine ingredients and mix until smooth and blended.
Horseradish Chive Butter
3/4 cup unsalted butter, softened
2 tablespoons drained bottled horseradish
2 tablespoons minced fresh chives
In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.
Mustard Butter
1 cup butter
1 tablespoon Dry Mustard
Mix well. Use on: Ham, pork, cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches
Lemon Chive Butter
1 cup butter -- melted
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1/3 cup fresh chives -- chopped
salt and pepper -- to taste
In a medium bowl, stir together all ingredients and season to taste with salt and pepper. Great on fish.
Garlic Black Pepper Butter
2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter
In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.
Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.
Garlic Butter
1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon onion powder
1 green onion, chopped fine
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)
Let butter soften at room temp in small mixing bowl. Add all other ingredients. Use fork to mash butter and thoroughly mix. Spread garlic butter liberally on sliced Baguette or bread. Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.
Zippy Lemon Butter
1/2 cup butter
1 tablespoon lemon juice
1 dash Tabasco Sauce
Combine all ingredients and cook over low heat until butter melts. Use on seafood, fish, corn on the cob, etc.
Tomato Basil Butter
3 tablespoons sun-dried tomatoes -- finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt
Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.
Tomato and Green Peppercorn Butter
1 1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice
Combine rosemary, salt and garlic in container of small or large food processor. Pulse to chop. Add tomatoes and peppercorns; pulse to chop. Add butter and lemon juice; pulse to mix.
Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.
Rosemary Chive Butter:
1/2 cup butter
2 teaspoons rosemary, finely chopped
1/4 cup chives
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon lemon zest
Mix all ingredients together.
Roasted Garlic and Cilantro Butter:
1/2 cup (1 stick) butter
2 tablespoons olive oil
2 tablespoons minced cilantro
1/4 very finely minced roasted garlic
1/3 cup minced roasted red pepper
Horseradish and Dijon Butter:
1/2 cup (1 stick) butter
2 tablespoons Dijon mustard
2 teaspoons white horseradish
Lemon and Herb Butter:
1/2 cup (1 stick) butter
1 tablespoon lemon zest, finely minced
1/4 cup fresh parsley, finely minced
1 teaspoon each, basil and oregano
Garlic and Dill Butter:
1/2 cup (1 stick) butter
1/2 cup cream cheese
1 garlic clove, finely minced
1 tablespoon fresh parsley, finely minced
2 tablespoons fresh dill, finely minced
Lemon-Anchovy Butter:
2 teaspoons anchovy paste
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 stick butter
Serve on seafood.
Lemon Pepper Butter:
1 teaspoon pepper
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 stick butter
Serve on steak, fish, chicken or shrimp.
Mediterranean Butter:
3 tablespoons minced pitted Kalamata olives
1 garlic clove, minced
2 tablespoons basil olive oil
1 stick butter
Pesto Butter:
1 stick butter
2 tablespoons pesto( adjust amount to taste)
Serve on chicken breasts, baked potatoes, steamed vegetables or pasta.
Sesame Butter:
1 stick butter
1 tablespoon minced fresh ginger
1 teaspoon grated lime rind
1 teaspoon dark sesame oil
Serve on shrimp, sweet potatoes, or grilled chicken.
Sour Cream Scallion Butter
1/2 cup butter, softened (1 stick)
2 teaspoons roasted garlic
1/2 teaspoon minced fresh garlic
2 tablespoons sour cream
Scant 1/4 teaspoon chili powder
Pinch chipotle chili powder, optional
1/2 teaspoon kosher salt
1 small green onion, thinly sliced
2 tablespoons minced fresh cilantro
Combine the butter, roasted garlic and fresh garlic in a small bowl and whip with an electric mixer until creamy. Add the sour cream, chili powders and salt, and whip at high speed until very fluffy. Add the green onion and cilantro and whip again until well mixed and fluffy.
Refrigerate until ready to serve. Bring to room temperature before serving.
NOTE: To roast a whole head of garlic, peel away the excess papery skin and cut a thin slice off the top to expose some of the cloves. Drizzle top with 1 teaspoon olive oil. Wrap in foil and bake at 375 degrees F for about 45 minutes, or until soft. Cool.
Shrimp Butter
1 can tiny shrimp
1/2 cup (1 stick) butter or margarine
8 ounces Philadelphia cream cheese
1 teaspoon lemon juice
1 small onion
1 stalk celery, chopped
Drain shrimp, chop celery and onion. Soften butter and cream cheese (room temperature). Whip butter and cream cheese. Add onion and celery. Add lemon juice and mix; add shrimp. Mix all ingredients well. Refrigerate for 2 hours (plus).
Let stand to soften before serving
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