Flavored Butter For Seafood Times Three Recipes

FLAVORED BUTTER FOR SEAFOOD, TIMES THREE

Steps:

• For each, mix all ingredients together.

FLAVOURED BUTTERS

Steps:

• Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
• Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

FLAVORED BUTTERS

Steps:

• Pick the butter of your choice (below). Add the additional ingredients and mix well.
• Shape the 1/2 cup of butter, plus added-in ingredients, into small a roll.
• Wrap well with waxed paper. Chill until firm.
• Herb Butter:.
• Add 2-4 tablespoons minced fresh herbs (such as parsley, tarragon, chives, mint, marjoram, etc.) either singly or in combos of 2-3. Add a squeeze of lemon and mix well with butter.
• Mustard Butter:.
• Add 1 tablespoon Dijon mustard and mix well with butter.
• Citrus Butter:.
• Add 2 teaspoons orange or lime juice, or 1 teaspoon lemon juice, PLUS the grated rind of 1 orange, lime (2, if small) or lemon. Mix well with butter.
• Cilantro-Lime Butter:.
• Add 1 cup loosely-packed minced fresh cilantro leaves to soft butter. Add grated rind and juice of 1 lime. Mix well.
• Garlic Butter:.
• Add 2 finely minced garlic cloves to butter; mix well.
• Tomato Butter:.
• Mix 1 tablespoon tomato paste with softened butter.
• Honey Butter:.
• Add 1/4 cup honey with softened butter; beat in gradually.
• Maple Butter:.
• Add 1/4 cup maple syrup to butter; beat in gradually.
• Almond Butter:.
• Add 1/4 cup finely ground almonds to butter; mix well.

HERBY FLAVOURED BUTTERS

Steps:

• Take100g/4oz softened butter and beat until creamy, then for...
• Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
• Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
• Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
• Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
• Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
• Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
• After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.