Flavoured Butters By The Canadian Living Test Kitchen

Flavoured butters are an inspired addition to barbecued meat, poultry or fish (we've indicated the best uses for each flavour in recipes, below). Place round on each portion of hot food to serve, or melt and brush on food while grilling. You can also serve flavoured butters with bread or on hot vegetables or pasta.

Servings: 1/2 cup (125 mL)

Ingredients:

1/2 cup (125 mL) butter, softened

Preparation:

In small bowl, stir butter with ingredients for desired flavour (below) until smooth.

Spoon onto plastic wrap; shape into log and wrap tightly. Refrigerate until firm. (Make-ahead: Refrigerate for up to 2 weeks.)

Slice into 1/2-inch (1 cm) thick rounds to serve.

Additional Information

Herb Butter, all-purpose: Use 1/4 cup (50 mL) minced fresh parsley; 2 tbsp (25 mL) minced green onion or chives; 1 tbsp (15 mL) minced fresh basil, dill, tarragon or chervil; and pinch pepper.

Shallot Peppercorn Butter, for beef and lamb: In small saucepan, melt 1 tsp (5 mL) butter; cook 1 shallot, minced, until softened. Let cool completely. Use shallot; 2 tbsp (25 mL) pink peppercorns, crushed; and 1 tbsp (15 mL) dry red wine.

Caviar Butter, for fish and steaks: Use 2 tbsp (25 mL) each minced fresh chives and red lumpfish or other caviar; and 1 clove garlic, minced.

Lime and Chili Butter, all-purpose: Use 2 tbsp (25 mL) minced fresh coriander; 1 tsp (5 mL) grated lime rind; 2 tbsp (25 mL) lime juice; and 1 tsp (5 mL) chili powder.

Olive Sage Butter, for poultry, fish and pork: Use 1/4 cup (50 mL) chopped Niçoise or oil-cured olives; 2 tbsp (25 mL) minced fresh sage; and pinch dried oregano.

Horseradish Butter, for beef: Use 1 tbsp (15 mL) horseradish and pinch pepper.

Caper Mustard Butter, for fish: Use 2 tbsp (25 mL) each drained capers and Dijon mustard; 1/2 tsp (2 mL) grated lemon rind; and 1 tsp (5 mL) lemon juice.

Anchovy Butter, for beef and lamb: Use 1/4 cup (50 mL) minced green onions; 4 anchovy fillets, drained and mashed (or 2 tsp/10 mL anchovy paste); 1 clove garlic, minced; and 1 tsp (5 mL) grated lemon rind.