Flavored butters are the freezer trick that turns a simple meal into a special one: softened butter mixed with mix-ins like jalapeño-cilantro, garden herbs, sun-dried tomato, or anchovy and olive, rolled into logs and kept ready for whenever a roast, steak, or panfried fish needs a hit of flavor. Make several varieties at once and you've got instant sophistication on demand.
MAKES 1 CUP (240 ml)
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!
Pro Tips
- Soften the butter properly before mixing — it should be pliable but not melted, so the mix-ins distribute evenly and the log rolls smoothly.
- Roast the garlic cloves before they go in; raw garlic in butter is harsh and grows sharper as it sits.
- Roll the logs tightly in parchment paper and twist the ends like a candy wrapper for neat, round coins when sliced.
- Store logs in the freezer, or freeze portions in ice-cube trays for grab-and-use flavor bombs.
- Minced mix-ins need to be genuinely fine — chunky jalapeño or anchovy makes the butter crumble when sliced.
Frequently Asked Questions
How long do flavored butters keep?
Two weeks refrigerated or three months frozen. The freezer is the real home for these — slice coins straight from the log onto hot food.
Which flavor is the best all-rounder?
The jalapeño-cilantro butter is spectacular on steak and corn, while the herb butter flatters nearly everything. The anchovy butter is the secret weapon for panfried fish.
Can I use ghee instead of butter?
Not for these — ghee stays liquid at room temperature and won't hold the log shape. Use real butter and treat this as a primal-style treat.
What should I put flavored butter on?
A roast, grilled steak, panfried fish, steamed vegetables, or a sweet potato. A melting coin of flavored butter upgrades all of them instantly.
Recipe Card
Ingredients
Method
- 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!
