Use room temp butter & mix in your flavor options (go easy on liquid ingredients, use plenty of salt, & fresh herbs are better than dried)
Roll into a log using parchment paper or wax paper & you can slice off a piece when you’re ready to use it
Label and date it–refrigerate for 2 weeks, freeze for about 3 months
Great on grilled meats, fish, veggies, whatever
Options:
- Anchovy butter: butter & anchovies
- Parsley butter: butter, parsley, lemon, salt & pepper
- Escargot butter: butter, shallot, parsley, garlic
- Mustard butter: butter, Dijon, parsley, salt & pepper
- Port butter: butter & port
- Red wine butter: butter, red wine, parsley, shallot, lemon
- Tarragon butter: butter, meat glaze, tarragon
- Cowboy butter: butter, parsley, garlic, 1/2 lemon zested and juiced, pinch of red pepper flakes (could add horseradish)
- Lemon herb: butter, garlic, lemon zested and juiced, fresh herbs, salt & pepper
- Chili lime: butter, 1 lime zested and juiced, 2 Tablespoons cilantro, 1/2 teaspoon red chili pepper, salt
- Orange honey butter: butter, orange zested, 1 Tablespoon orange juice, 2 Tablespoons honey