Composed Butters

NOTE: If using salted butter when recipe calls for unsalted butter, omit the salt called for in the recipe.

Herb Butter

¼ lb unsalted butter, at room temperature
1 tbsp lemon juice
3 tbsp finely chopped fresh herb (parsley, tarragon, rosemary or other). Or use 1 to 3 tsp dried herb, depending on its strength.
Salt and freshly ground pepper to taste

Cream butter and beat in lemon juice, a little at a time. Beat in the herb and season with salt and pepper. Chill, if desired. Makes about 3/4 cup.


Basil Butter

Use 2 tsp lemon juice and 2 tbsp fresh basil, or 1 tsp dried. The basil butter may be served on top of poached eggs, as a spread for hot biscuits, on freshly cooked vegetables and on top of fish. Eggs also may be fried in basil butter.

Maitre d’Hotel Butter

Use parsley as the herb and beat in 1 tsp Worcestershire sauce with the lemon juice. Serve with grilled meats.

Snail Butter

Add 1 tsp each finely chopped garlic and shallots to the recipe for Maitre d’Hotel Butter. Add, if desired, a little thyme and rosemary. Use for stuffing snails in the shell.

Parsley Butter - Use on broiled fish or meat.

Tarragon Butter - Use on broiled fish or meat.

Rosemary Butter - Use on broiled lamb, chicken or pork.

Garlic Butter

Use minced garlic to taste and serve on steak or lamb.

Herbed Caper Butter

4 tbsp butter
2 tsp capers, chopped if large
½ tsp oregano
1/8 tsp freshly ground pepper

Combine all ingredients in small saucepan. Heat until butter is melted.

Serve over cooked vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower and snap beans. Makes ¼ cup.

Sesame Seed and Lemon Butter

5 tbsp unsalted butter, melted
2 tbsp toasted sesame seeds
1 tbsp lemon juice
salt and freshly ground pepper to taste

Combine all ingredients and heat. Serve with hot vegetables. Makes about ½ cup.

Savory Pecan Butter

¼ lb unsalted butter, melted
½ cup chopped toasted pecans
3 tbsp lemon juice
2 tbsp chopped chives
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp marjoram

Combine all ingredients and heat just enough to blend flavours. Serve over cooked vegetables. Makes 1 cup.

Red Wine Butter for Steak

2 tsp minced shallots
9 ounces (1-1/8 cups) dry red wine
4 tbsp unsalted butter, at room temperature
1 tsp chopped parsley
salt and fresh ground pepper to taste

Cook shallots and wine together in shallow open pan until liquid has reduced to one quarter the original amount. Remove from heat and cool.

Cream together butter and parsley. Combine it with the wine-shallot mixture and season with salt and pepper.

Keep the creamed butter covered and under refrigeration. Add as desired to hot broiled meat. Makes about ½ cup.

Mushroom Butter

½ lb fresh mushrooms, sliced
4 tbsp plus ¼ lb unsalted butter
3 tbsp sherry or cognac
¼ tsp freshly ground pepper
¼ tsp salt

Saute mushrooms in 4 tbsp butter for 5 minutes. Turn them occasionally to brown all sides.

Put mushrooms and pan juices into food processor. Add remaining ingredients and blend until smooth. Serve on grilled meats. Makes about 2 cups.

Tabasco Roquefort Steak Spread

3 ounces Roquefort cheese
2 tbsp butter
½ tsp Tabasco sauce

Cream all ingredients together until well blended. Spread over charcoal-grilled steak. Enough for 2 (4-oz) steaks.