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Savoury flavoured butters

31 August 2016 / Posted in Vegetables & sides Be FoodWise
savoury flavoured butters on cutting board

We all know garlic butter and how easy it is to make, but have you thought of making other flavoured butters? Using a flavoured butter is the easiest way to dress up a simple recipe, like a portion of grilled fish topped with a herbed or mustard butter. So simple to prepare, we share some of our favourites below. Once made, you can pop the butters into the freezer and use as needed. In our next flavoured butters post we will look at the sweet stuff! See the sweet post here.

Savoury flavoured butters in a white dish

Savoury flavoured butters

200 g (200 ml) soft butter

Flavoured butter options:

Lime, chilli & coriander butter 
15 ml fresh, lime zest
1 red chilli, seeded and chopped
45 ml fresh, chopped coriander
salt and freshly ground black pepper to taste

Garlic, lemon & herb butter
15 ml fresh, grated lemon rind
2 cloves of garlic, crushed 
45 ml fresh, chopped mixed herbs, e.g. thyme, origanum and Italian parsley
salt and freshly ground black pepper to taste

Paprika-almond butter
45 ml paprika or smoked paprika
40 g almonds, coarsely chopped

Olive butter
25 olives, pitted and coarsely chopped
15 - 20 ml dried thyme
salt and freshly ground black pepper to taste

Garlic-parsley butter
1 - 2 cloves of garlic, crushed
45 ml fresh, chopped Italian or ordinary parsley
salt and freshly ground black pepper to taste

Mustard butter
15 ml whole grain mustard
15 ml dijon mustard or mustard of your choice
15 ml fresh thyme leaves 
salt and freshly ground black pepper to taste

Method

  1. Mix soft butter with seasoning of your choice in an AMC 20 cm Dome. Spoon onto a piece of clingwrap and place on a double layer of foil. Wrap butter to form a sausage and gently shape into an even roll. Freeze for 2 hours or overnight. These butters can be kept frozen for up to 6 months. Slice as needed and keep frozen. 
Variations:
  • Use one ingredient or combine according to preference: chillies seeded and chopped, fresh grated ginger, fresh grated lemon rind, peppadews finely chopped, fresh chopped dill or basil, basil pesto, chopped sun-dried tomatoes or sun-dried tomato pesto.
  • Melt thin slices of butter on grilled fish, chicken or chops, hot mielies or steamed vegetables.
  • Spread on sandwiches or use on burgers.
  • Toss into warm pasta or mash and serve as a side dish. Or use to flavour couscous.
  • Use butters to complement flavours in almost any dish that requires oil or butter for the cooking process. For example, when baking an omelette, making scrambled eggs or preparing a stir-fry. 
  • Slice a French loaf in thick slices without slicing completely through the bread. Spread butter on both sides of slices, wrap bread in foil and heat in the oven. Serve as a side with your main meal (e.g. braaivleis) and salad.