Top tips to make your own flavoured butter
Flavoured butters are a child’s play to whip up and they are so rewarding.
First of all make sure to buy good quality butter as it really does make a huge difference when it comes to flavoured butters. It will give you better results and a great quality butter also has a higher melting point, giving better quality to your baked goods.
If you fancy adding this simple yet effective trick to your roasts or the plainest chicken, we show you how to create some really nice infused butters. These also make the perfect gift in the holiday season, just roll up some logs in pretty wrapping paper and gift it to your friends & neighbours with a loaf of crisp, fresh bread.
How to make compound butter?
The recipe is quite easy: butter + things you like + refrigerator = butter heaven!
- To make compound butter, make sure the butter is room temperature. If you are in a hurry, cut the butter into slices so it softens faster.
- Then put the butter into a bowl and mix in literally whatever you want.
- Just go easy on the liquid ingredients and make sure to use plenty of salt (to taste of course). Tip: herbs work better when fresh than dried.
- To create a nice log, use baking paper – you just have to put the mixed up blob of butter from your bowl into the center of a sheet & fold the paper from one end to the other. Tuck some paper under slightly but not all the way and use something – a cutting board, a square plate, a baking tray – with a straight edge to compress it a bit.
- You just have to keep pressing until you get a nice log. You can also follow this nifty video on how to do so.
- Once ready, twist the edges and lay the logs nice and flat in your fridge. When ready to use, slice some off the log and serve on bread, put in on steaks fresh from the pan, and watch it melt into a delicious sauce.
Use it on fish. Works perfectly with mussels or oysters – just grill them a bit.
Sweet butter works on pancakes, crumpets, and last but not least, infused butters make a perfect gift.
Tip: pick one of our best seller polka dot butter dishes, roll up a nice log and hide it underneath – makes the best, sweetest surprise!
Because the flavouring options are limitless, let your imagination run wild and free and create a batch of infused butter for every occasion.
Here are a few of our favourites but generally speaking a good ratio is 2 tablespoons butter; 1 teaspoon herb/spice depending upon strength – just don’t forget to add salt and pepper.
Basil pesto butter: 6 tablespoons softened unsalted butter + 3-4 teaspoons basil pesto
Shitake and tarragon
Lemon thyme and lavender
Garlic, parsley and pimenton
Maple syrup and strawberry preserve
- 2 sticks of butter
- 2 cloves garlic
- 2 anchovy fillets
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons Sriracha
- 2 teaspoons red chili flakes
- 1/4 teaspoon cayenne pepper (or ancho chili powder, like I used)
Fig butter – 1/4 cup of fig jam to 1/2 cup of butter
How often do you use flavoured butter? Have you tried any of the above? Let us know in the comments!