/ Sunday, February 26, 2012 / 12 Comments / ,

Flavored Butter

I'm quite fond of making my own compound or Flavored Butter at home. It's a really versatile ingredient to have in your fridge. This butter works brilliantly with bread, chicken, seafood, or vegetables. You could also dot it over your steak, sweet corn, or grilled fish. Today, I am sharing two of my favorite Flavored Butter recipes with you. Over the next couple of days, I will share a few recipes which uses this butter.

Compound/Flavored Butter

Rosemary And Garlic
1 Small Whole Roasted Garlic
2 tsp Finely Chopped Fresh Rosemary
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Parsley, Chili, Garlic, And Lemon
4 Tbsp Finely Chopped Fresh Italian Flat-Leaf Parsley
1 tsp Chili Flakes
4 Cloves Garlic, finely chopped
Zest of 1 Lemon
1/2 tsp Coarsely Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature


Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined. Transfer the butter onto the center of saran wrap or parchment paper. Roll it up, shape into neat rolls that measure about 4 to 5 inches long and tie the ends with kitchen strings. The flavored butter can be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.

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  1. Such a great recipe with all those incredible herbs! Love it!

  2. That looks so delicious and yummy....

  3. I love the one with parsley in it, looks so pretty.
    My rosemary is thriving... I'll try to make some

  4. I love it all. So instant and making sandwich with them would probably a great thing!

  5. A colleague of mine swears by flavoured butter and always makes a stash in her freezer. After seeing yours and looking at the recipe, I am very tempted to make some as well.

  6. This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

  7. On the rosemary and garlic one, does 'one small whole roasted garlic' mean one clove of garlic or a whole head of roasted garlic? I feel silly asking, but I can't tell from the picture.

  8. @Anonymous: It's one whole garlic, about 6 cloves.

  9. I just made my first flavored butter a month ago...I loved it and I've been looking for other recipes! So glad I found these 2 tonight!

  10. I do something like this too! A garlic butter is really great for so many things. Amazing grilled cheese sandwiches, add a couple tablespoons to the water when making rice or pasta, hobo potato pouches.

    I make a chili-lime butter for cooking corn-on-the-cob in the slow cooker. Some lime zest, chili powder, and some salt & wee bit of pepper. Spread it on the cold corn, wrap each cob individually in foil, cook on low for 3-4 hours. I usually make them in the morning then toss them in on top of the main dish around lunch time.

  11. Hi, Angie Tee, in the Parsley Chilli Garlic Lemon Butter, are you adding any salt? If so how much? Thankyou- it looks so professional I'd love to try this.



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