Flavoured Butters

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 Ni?se 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.

Tags:

Dips and Spreads; Cheese/Other Dairy; Freeze or Refrigerate;