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Flavored Butters

Appears in

#41The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About
Try these instead of plain butter in sandwiches and with vegetable, fish, and meat dishes. Start with room temperature butter, and for each flavored butter, either combine the ingredients in a food processor and process until smooth, or cream them together by hand in a small bowl. Cover and refrigerate until ready to use. Use a melon baller, if you like, to make perfect spheres of the butter before chilling.
  • Anchovy Butter: 8 tablespoons (1 stick) unsalted butter, 1 tablespoon (drained) capers, 2 tablespoons anchovy paste (or to taste).
  • Basil-Mustard Butter: 8 tablespoons (1 stick) unsalted butter, ¼ cup coarsely chopped fresh basil leaves, ¼cup Dijon mustard.
  • Curry-Chutney Butter: 8 tablespoons (1 stick) unsalted butter, 1 teaspoon curry powder, ¼ cup mango chutney.
  • Dill Butter: 8 tablespoons (1 stick) unsalted butter, 3 tablespoons chopped fresh dill, ½ teaspoon lemon juice, ½ teaspoon Dijon mustard.
  • Herb Butter: 8 tablespoons (1 stick) unsalted butter, 1 tablespoon finely chopped fresh herb of your choice.
  • Ravigote Butter: 8 tablespoons (1 stick) unsalted butter, 1 tablespoon (drained) capers, 1 heaping tablespoon each of chopped shallots, chopped fresh parsley, and tarragon, 1 tablespoon snipped fresh chives, ½ teaspoon lemon juice.
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