MAKES 1 CUP
I keep flavored butters in the freezer and use them to fancy up simple meals like a roast, grilled steak or panfried fish. They can transform a simple meal into a special meal. You can make flavored butters with just about anything in your fridge, but here are some of my favorite combinations.
INGREDIENTS
FOR JALAPEÑO CILANTRO BUTTER:
8 oz/230 g butter, softened
1 jalapeño, minced
3 tbsp/8 g cilantro, minced
1 garlic clove, roasted and minced
1 tsp/5 g lemon zest
1 tbsp/15 ml fresh lemon juice
FOR HERB BUTTER:
8 oz/230 g unsalted butter, softened
⅛ tsp sea salt
1 tbsp/3 g each fresh parsley, basil, chervil, chopped
1 tsp/1 g fresh oregano
squeeze of fresh lemon juice
FOR SUN-DRIED TOMATO BUTTER:
8 oz/230 g unsalted butter, softened
3 tbsp/30 g sun-dried tomatoes, chopped
⅛ tsp sea salt
1 small garlic clove, roasted
1 tsp/1 g smoked paprika
FOR ANCHOVY BUTTER:
8 oz/230 g unsalted butter, softened
4 anchovies, chopped
2 garlic cloves, roasted
3 tbsp/8 g flat-leaf parsley, chopped
3 tbsp/35 g green olives, chopped
pinch of dried red pepper
COOKING INSTRUCTIONS
Combine all ingredients for each type of butter and use your hands to mix ingredients until well combined. Roll into a log shape, wrap in parchment paper and store in the fridge.
CHEF’S TIP
Make several varieties, store in ice-cube trays and use whenever your meal needs a hit of flavor!
