Flavored Butters

Flavored, or compound butters as they are also known, are a great way to add flavor quickly to almost any food.

I keep several types on hand at all times. To store the butters once they are made, spread on wax paper on a cookie sheet or plate and freeze.Once butter is frozen, it can be peeled from the paper and broken into pieces and stored in a zip lock baggie in the freezer. When some is needed, simply remove the required number of pieces to a bowl and let it thaw.You can also place the butters on a piece of plastic wrap and form a log.Twist the ends closed and secure with a twist tie. Place in the fridge to chill and then slice as needed. These are recipes I came up with, combinations I like. Be creative and  develop your own favorites.

Lemon Dill Butter
This butter is wonderful melted over cooked fish such as salmon , or use it to saute shrimp .
1 cube (1/2 cup) softened butter
1 Tbsp lemon zest
3 tsp fresh snipped dill

Roasted Pepper Butter
When your in a hurry to get dinner on the table, this butter is great to have on hand. Cook some pasta or ravioli and toss the hot pasta with the thawed butter and some shredded parmesan .

1 cube (1/2 cup)  softened butter
1/2 cup chopped roasted red pepper , from a jar, drained well or fresh roasted red bell pepper
Note- Garlic and basil are a great addition to this butter too.

Cilantro Butter
 I like to baste chicken as it grills with this butter . It's also great spread on fish before baking..
1 cube (1/2 cup)  softened butter
3 Tbsp chopped fresh cilantro
2 tsps lime zest
1/2 tsp chopped fresh jalapeno .

Sun Dried Tomato Butter
 This is another butter that's great tossed with hot pasta for a quick dinner.Or use it to make delicious garlic bread, just add a little minced garlic .

1 cube (1/2 cup)  softened butter
5 halves sun dried tomato , soaked in warm water for 1 hour, drained and patted dry
1 tsp capers , drained
1 Tbsp parmesan cheese.
2 tsp chopped Italian parsley

Mushroom Butter
This is heaven melted over steaks after cooking.
1 cube (1/2 cup) softened butter
1/2 cup sliced mushrooms
1 Tbsp coarse grind black pepper