Flavoured Butters

Ingredients

Flavored butters make short work of dressing up weekday vegetables, scrambled eggs, broiled chicken - even soups.  They make great gifts hostess gifts too - potted in a ramekin, paired with a bottle of wine or loaf of crusty French bread.  Softened, flavored butters make sandwiches more delicious and make last-minute garlic bread a snap. Children love mini toasted herb garlic breads made with extra hot dog buns (the number of wieners in a package never matches the number of buns in a bag). 

Store the logs in the fridge or freezer until needed - cut slices of flavored butter and melt over steak, vegetables, pasta, eggs, soup, grilled chicken, rice and corn on the cob.

• 1 cup salted butter, softened*
• Assorted fresh and dried herbs and spices

Flavoured Butters:

• For Grill Butter add 2 teaspoons DM BBQ Seasoning.
• For Seafood Butter add 2 teaspoons DM grinder-top Exotic Seafood Seasoning.
• For Poultry Butter add 2 teaspoons DM grinder-top Poultry Seasoning.
• For Orange Butter add 2 teaspoons fresh orange zest, finely minced.
• For Lemon Thyme Butter add 2 teaspoons fresh lemon zest, plus 1 teaspoon thyme.
• For Pancake Butter add 2 teaspoons DM grinder-top Toasted Sugar & Spice Seasoning.

Ethnic Butters:

• For Curry Butter add 2 teaspoons DM Canadian Curry Spice Blend.
• For Moroccan Butter add 2 teaspoons DM Moroccan Spice Blend.
• For Mexican Butter add 2 teaspoons DM Mexican Spice Blend.
• For Thai Butter add 2 teaspoons DM Thai Spice Blend.
• For Asian Butter add 2 teaspoons DM Chinese Five Spice Blend.
• For Italian Butter add 2 teaspoons DM Italian Seasoning.

Herb Butters:

• For Parsley Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh parsley.
• For Chive Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh chives.
• For Basil Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh basil.
• For Dill Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh dill.
• For Mint Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh mint.
• For Sage Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh sage.
• For Tarragon Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh tarragon.
• For Rosemary Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh rosemary.
• For Oregano Butter add 1 teaspoon dried or 2 teaspoons finely chopped fresh oregano.

*Use un-salted butters for low-sodium diets

Methodology

Add herb or spice blends to soften butter. Transfer to covered container and refrigerate until needed. Or, remove from fridge and place in a log on heavy waxed paper or plastic wrap. Gently roll the log into a long roll about the width of a loonie or silver dollar.

Submitted by:

C@H Kitchen