Flavored Butters

Basic procedures for making flavored or compound butters are explained in Chapter 09 (see recipes). Most flavored butters are made simply by blending the flavoring ingredients with the softened butter until completely mixed. Solid ingredients should be puréed or chopped very fine so the butter can be spread smoothly.

Proportions of flavoring ingredients to butter can vary widely, according to taste. For example, to make anchovy butter, you could double the quantity of anchovies indicated in the recipe on to get a stronger flavor, or you could decrease it to get a milder flavor. Because of this variability, and because the basic procedure is so simple, you should be able to make many flavored butters without individual recipes. Use the recipes in Chapter 09 and the following list as guides. Popular and versatile flavors for butter spreads include