Flavored butters


The BBQ season begins with the coming sun and rising temperatures. I already posted several recipes last year, but I have missed a big chapter in the BBQ category.

Flavored butter is the quickest way to spice up simple grilled meat, fish and even vegetables. With herbs, mustard, vegetables or any other ingredient it is just delicious and gives the meat an elegant and appetizing appearance. The butter can be frozen in portions to always have it ready when needed.

Horseradish butter

  • 125 g softened butter
  • 1 tbsp creamed horseradish
  • 2 tbsp of finely chopped parsley
  • 1 tbsp Dijon mustard

Beat the butter until it has a creamy consistency. Add the creamed horseradish, the finely chopped parsley and the Dijon mustard. Beat again and place the mixture on cling film and make a roll. Let firm up in the fridge or place in the freezer for later consumption.

Garlic and thyme butter

  • 125 g butter
  • 4 crushed garlic cloves
  • 1 tbsp freshly chopped thyme
  • 1 tsp lemon juice
  • Salt
  • Freshly ground black pepper

Beat the butter until it takes on a creamy consistency. Add the crushed garlic cloves, freshly chopped thyme, lemon juice, salt and freshly ground black pepper. Beat the mixture, place the butter in cling film, form a log and refrigerate or place in the freezer.

Sun dried tomato and garlic butter

  • 125 g butter
  • 5 finely chopped sun-dried tomatoes
  • 2 crushed garlic cloves
  • 50 g tomato puree
  • Salt pepper
  • Optional: rosemary or basil

Beat the butter until it takes on a creamy consistency. Add the finely chopped sun-dried tomatoes and the crushed garlic, the tomato puree and the salt and pepper. Place the butter in cling film, form a log and refrigerate or place in the freezer.

Herbed butter

  • 125 g butter
  • 1 tbsp of chopped parsley
  • 1 tbsp of chives
  • 1 tbsp tarragon
  • 1 tbsp lemon zest
  • Salt, black pepper

Beat the butter until it takes on a creamy consistency. Add the parsley, chives, tarragon, lemon zest, salt and black pepper. Beat again then place the butter in cling film forming a log and refrigerate or place in the freezer.

Dill and chilli butter

  • 125 g butter
  • 1 small chopped red chilli pepper
  • 1 tbsp fresh dill, chopped
  • 2 tsp lemon juice

Beat the butter until you get a creamy consistency. Add the chilli, dill and lemon juice. Beat the mixture to obtain a smooth consistency. Place the butter in cling film, form a log and refrigerate or place in the freezer.

Wild garlic butter

  • 125 g butter
  • 15 g wild garlic
  • Zest of a lemon
  • Salt, White pepper
  • Paprika powder

Beat the butter until you get a creamy consistency. Add the finely chopped wild garlic, salt, pepper, lemon and paprika and place the butter in cling film, form a log and refrigerate or place in the freezer for later use.

For an original presentation in swirl form:

Beat the butter until you get a creamy consistency. Add the salt. Remove a third of the butter and set aside. To the rest of the butter add the ingredients giving the flavor and beat. Spread thinly on cling film and place in the fridge for about 10 minutes.

The butter should not get too hard.

Spread the reserved neutral butter over the flavored butter and roll the butter using cling film.

Refrigerate or place in the freezer for later use.

For another great presentation, use, as does one of my sisters, a pastry bag to portion the butter. Place in the fridge or freeze individually. Serve on a bed of ice cubes with your BBQ for example.

If you have enjoyed this post follow my blog for more recipes.


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