Flavored butters are simply butters that have been flavored with wonderful fresh herbs, spices and other ingredients. A little bit of flavored butter can go a long way in adding some zest to your vegetables, or some sweetness to a warm roll. Stuck at home? Try these! Here are the six compound butter recipes I created…
These fresh ingredients will add amazing flavorto your compound butters to enhance the depth of your meat, vegetables, fish, breads and more.
Brown Sugar Pecan Butter
1 stick of butter
½ teaspoon cinnamon
3/4cup packed brown sugar
3/4cup toasted pecans
Toast your pecans by spreading them on a baking sheet and putting them in the oven at 350 degrees for 10 minutes. Then chop them either by hand or in a food processor ( you want them to be coarsely chopped). Mix butter, cinnamon, brown sugar and pecans on high until thoroughly mixed. Refrigerate and then serve on bread or rolls.
You can roll these butters into neat rolls so you may slice off pieces to use in your cooking.
Use a food processor or by hand chop the bacon bits finely. Mix all of the ingredients on high until thoroughly mixed. Refrigerate. Put a pat of this on steaks as soon as they come off of the grill, allow the butter to melt and then serve your steaks.
Rolling your compound butter in wax paper or parchment paper.
Honey Butter
1 stick of unsalted butter
⅓ Cup of honey
pinch of kosher salt
One stick of butter with honey added makes for a sweet and creamy topping to biscuits and rolls. Just mix these ingredients in your mixer and it is ready to serve.
The problem with my rolls of flavored butters, is that they looked like this. Not really appetizing, are they? This is one of those Pinterest fails, isn’t it? Not to worry, if yours look like this, I have the answer!
Sun Dried Tomato Butter
2sticks of unsalted butter
4 tablespoons finely chopped flat parsley
3 tablespoonsof finely chopped sun dried tomatoes
a pinch ofkosher salt andpepper
Chop both your parsley and your sun dried tomatoes finely by hand or in a food processor. Put all of your ingredients in a mixer and mix thoroughly. Sun dried tomato butter can be used on salmon, steaks, breads or on anything else you might use butter on for a nice punch of flavor.
I rolled my butter in parchment paper, feeling it worked a little better than the wax paper. I took my roll and and squeezed it into a cardboard tube, rubbing the tube up and down on the roll until I feel it has formed the a nice cylinder.
Lemon Butter
1 stick of unsalted butter
⅛ teaspoon sugar
½ teaspoon lemon zest
1 teaspoon lemon juice
pinch of kosher salt
Lemon butter is great to add to your fish recipes and to vegetables. Grate your lemon zest and add all ingredients to your mixer, mix thoroughly, refrigerate and your Lemon Butter is ready to use.
Garlic Herb Butter
2sticks unsalted butter softened
1 clove garlic, peeled and finely chopped
3 tablespoon fresh thyme leaves
dash of pepper
Chop your fresh thyme leavesby hand or in a food processor. Put all of your ingredients in a mixer and mix thoroughly.
Did you notice something missing? Yep, that garlic herb butter was indulged in before I had a chance to photograph it! That is the life of a blogger, you create something wonderful and while you aren’t looking, someone eats it!
There you have it, wonderful flavored butters to use to enhance your cooking, or wonderful little gifts to wrap up and give to friends and family members that love to cook, or just to spread on some warm bread or rolls. What would your favorite flavor of butter be?
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How to best store your butters:
You will want to store your butter in the refrigerator, but, did you know you can keep your butter out on the counter so it is ready to be a buttery spread at a moments notice for up to 30 days? You can do that with a beurrier or a French butter crock. Here are a variety of them at a variety of price points.
This traditional marble butter crock shows how you use it with your butter. You fill the lid with butter and put cool water in the crock and then replace the lid. You only need to replace the water every 3 or 4 days!
Spreadable butter whenever you need it whenever you need it with this butter crock by Priority Chef that holds 1 and 1/3 sticks of butter.
Keep your butter fresh and spreadable without refrigeration with this elegant beurrier crafted from a single block of white marble and adorned with gold-tone bees. Just fill the top with butter and pour cold water in the base.
Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.
When butter is used as a cooking medium, such as for sautéeing vegetables, it complements and enhances the flavors to the food. It also adds complexity to the flavor of sauces. In baked goods, it contributes to the flavor and texture. Butter can be prepared in many ways.
How to store flavored butter. You can choose to either use the butter as soon as you've made it or you can roll it in paper or plastic wrap and store it up to two weeks in the fridge.
Butter softens basic flavours such as sweet, salty, bitter and acid. For example, it will enhance a chocolate ganache by making the bitterness of the cocoa more agreeable, or soften the acidity of the vinegar in a beurre blanc sauce...
Finlandia butter has a natural, well-rounded, clean flavor. Most of the evaluators came to the butter tasting thinking that Kerrygold was king and left with a new favorite: Finlandia.
Butter is rich in butyrate, a type of short-chain fatty acid that has been associated with several benefits. Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines ( 12 ).
If you eat butter daily, you will likely consume more calories, more saturated fat and add a small amount of beneficial vitamins and gut-healthy fatty acids to your diet. Overall, it's best to prioritize unsaturated fats from nuts, seeds, avocados and oils from vegetables, nuts and seeds.
Butter is high in calories and fat—including saturated fat, which is linked to heart disease. Use this ingredient sparingly, especially if you have heart disease or are looking to cut back on calories. The American Heart Association's current recommendation is to limit your consumption of saturated fat.
Flavor: Homemade butter is striking: It tastes unbelievably fresh. I tested my first batch of homemade butter against my favorite supermarket brand, and the difference was clear: Freshly made butter tastes FRESH, unlike butter that's sat at the supermarket for a while.
Should You Leave Butter on the Counter? According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days.
Compound butter can also be called 'herb butter' or in French, 'beurre compose'. It is a great butter to keep in the fridge or freezer. Anytime you want to quickly enrich a dish, compound butter is an easy ingredient to add in while cooking.
It's more commonly known as margarine, and in my opinion it is to be avoided. It's made from vegetable oil and the solid forms are from hydrogenated oil, but all of this substance has been chemically treated and altered beyond natural recognition.
SALTED BUTTER. American-style salted butter contains at least 80 percent milk fat and incorporates about ¼ teaspoon of salt for every 4 ounces of butter. ...
Butter flavor is often created by isolating compounds like diacetyl, acetyl propionyl, or acetoin. These compounds can be sourced from butter, soybeans, or other oils. Mixing any of these compounds with water and other ingredients creates a rich buttery flavor that many consumers have come to know and love.
Sometimes referred to as “European-style butter,” cultured butter is treated with live cultures and allowed to ferment before it's churned. This results in butter with a stronger, more lactic flavor. Cultured butter generally has a higher butterfat content (typically 82–85%) than standard American butter (80–82%).
Unsalted butter is often referred to as “sweet” butter. This should not be confused with “sweet cream” butter, which may or may not be salted. Reduced-fat, or “light,” butter usually contains about 40 percent milk fat.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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