Mama’s Flavoured Butter

SOMETHING ELSE?

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I love the idea of having your very own flavoured butters in the fridge ready to use on some toast, with sauces or well, pretty much anything as some added flavour for your meals. 

Here i’ve prepared some simple ideas to get you started but you can pretty much flavour your butter with any herbs or condiments you have lying around until you find your favourite.

The fab thing is that they can last weeks stored in the fridge or freezer until you’re ready to use them.

Ingredients

Coriander, Lime, Green Chlili

  • 250G Butter
  • Small Bunch Coriander
  • Zest of 1 Lime
  • 1 Green Chilli
  • 1 Red Chilli

Garlic, Parsley & Paprika

  • 250G Butter
  • 3 Garlic Cloves
  • 1 Bunch Parsley
  • 2 Tsp Paprika

Method

1, Use room temperature butter. Beat the butter until it is soft and creamy, finely chop any of the whole ingredients into very tiny pieces and add to the butter. Continue to beat until all added ingredients are blended in sparingly. It’s easier if you use your hands.

2, Pour the now flavoured butter onto a piece of baking parchment or cling film and begin to roll it around the butter, shaping it into a cylinder. Twist the end and place the butter back in the fridge to harden or in the freezer for use further down the line.


Flavoured Butter

Mama’s Flavoured Butter

5 from 1 vote
I love the idea of having your very own flavoured butters in the fridge ready to use on some toast, with sauces or well, pretty much anything as some added flavour for your meals. 
Prep Time20 mins
Total Time20 mins
Course: Side Dish
Cuisine: American, Gibraltar, Mediterranean
Servings: 4 packets
Author: Mama Lotties

Ingredients

Coriander, Lime, Green Chlili

  • 250 G Butter
  • Small Bunch Coriander
  • Zest of 1 Lime
  • 1 Green Chilli
  • 1 Red Chilli

Garlic, Parsley & Paprika

  • 250 G Butter
  • 3 Garlic Cloves
  • 1 Bunch Parsley
  • 2 Tsp Paprika

Instructions

  • 1Use room temperature butter. Beat the butter until it is soft and creamy, finely chop any of the whole ingredients into very tiny pieces and add to the butter. Continue to beat until all added ingredients are blended in sparingly. It’s easier if you use your hands.
  • Pour the now flavoured butter onto a piece of baking parchment or cling film and begin to roll it around the butter, shaping it into a cylinder. Twist the end and place the butter back in the fridge to harden or in the freezer for use further down the line.

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Christine Sawyer

Yep being doing this for a good while

it’s so easy and convenient to make and have.

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