Making flavored butters is easy and fast, easy to preserve and useful to improvise an appetizer, enhance flavors or accompany meat, fish or vegetables, etc. The main rule is that we should start with room temperature butter. The combination of ingredients is infinite; it depends on our taste and imagination. The proportion between the butter and aromatic ingredients vary depending on the strength of the latter. They may be kept in the fridge for some days or in the freezer for some months. If we want to color the butter we can add paprika, curry powder, saffron, squid ink or beet. If we need a crunchy touch we may add fried corn, sunflower seeds, pistachio, almonds, sesame seeds, pop rocks, etc.
We can make spicy butter by adding chili peppers, Tabasco, bell pepper, merquen, etc. We can also make sweet butters based on citrus fruit zests, cinnamon; honey, grated chocolate, vanilla essence or orange-flower butter. If we mix pickles such as capers, olives, pickles or chives we will get a perfect butter for canapés, smoked fish and cold meats. As you see, there is a never-ending variety; we just have to look for the most suitable ingredients to combine with our main recipe.
Some examples of the most well-known flavored butters:
Fine herbs butter
Ingredients:
Directions:
Put all the ingredients into a Magefesa Mincer, grind until aromatic herbs are well chopped. Wrap the butter with plastic wrap forming a cylinder. Keep it in the fridge or freezer. It may be used to spice meat dishes, roasted potatoes, fish, eggs and pasta.
Anchovies butter
Ingredients:
Directions:
Put all the ingredients into a Magefesa Mincer, grind until anchovies and parsley are well chopped. Wrap the butter with plastic wrap forming a cylinder. Keep it in the fridge or freezer. It can be used to prepare canapés, bites, to accompany fish, pork meat and pasta.
Dill and lemon butter
Ingredients:
Directions:
Set the butter and dill in a Magefesa Mincer, grind until well chopped, add lemon juice and mix. Wrap butter with a plastic wrap forming a cylinder. Keep it in the fridge or freezer. It may be used to spice salmon canapés, grilled or roasted fish or sautéed vegetables.
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