The short answer: flavored butter is soft butter mixed with herbs, spices, citrus or something sweet. Beat 225 g of soft unsalted butter with 2 to 4 tablespoons of flavouring and a pinch of salt. Roll it into a log in baking paper and chill it. It keeps 5 days in the fridge or 3 months in the freezer.
Lay a cold slice of flavored butter on a hot steak and it melts into a glossy sauce in a minute. It takes ten minutes to make, keeps 3 months in the freezer, and fits in a gift box. Below: one method and ten combinations, five savoury and five sweet, for the holiday table.
| At a glance | |
|---|---|
| Time | 10 minutes, plus 1 hour to chill |
| Ratio | 225 g butter to 2 to 4 tbsp flavouring |
| Makes | One log, about 16 slices |
| Keeps | 5 days in the fridge, 3 months in the freezer |
What you need
- 225 g (1 cup) unsalted butter, soft enough to press with a finger
- 2 to 4 tbsp flavouring: chopped herbs, spices, zest, honey or similar
- A pinch of flaky salt
- A bowl and a fork or spatula, or a stand mixer
- Baking paper or cling film
How to make flavored butter
- Soften. Leave the butter out for about an hour. It should be soft, not melted.
- Prepare the flavour. Chop herbs very fine. Grate zest. Crush whole spices.
- Beat. Mash the butter with a fork until smooth, then beat in the flavouring and salt.
- Taste. Add more flavouring a little at a time. Cold butter tastes milder than soft butter, so go slightly bold.
- Shape. Spoon it onto baking paper, roll it into a log and twist the ends.
- Chill. Put it in the fridge for at least an hour, until firm enough to slice.
5 savoury flavored butters
- Garlic and parsley: 2 grated garlic cloves, 3 tbsp parsley, a squeeze of lemon. The classic for bread and steak. Our garlic butter recipe has more.
- Sage and black pepper: 2 tbsp chopped sage and plenty of pepper. Good on turkey and squash.
- Chili and lime: 1 chopped red chili, zest of 1 lime, 1 tbsp coriander. For corn on the cob and fish.
- Miso and spring onion: 1 tbsp white miso, 2 tbsp finely sliced spring onion. For rice, greens and grilled meat.
- Rosemary and lemon: 1 tbsp very finely chopped rosemary, zest of 1 lemon. For potatoes and lamb.
5 sweet flavored butters
- Cinnamon sugar: 2 tbsp brown sugar, 1 tsp cinnamon. See our cinnamon butter for rolls and toast.
- Honey: 3 tbsp honey and a pinch of salt. Honey is not for babies under 12 months. Our honey butter recipe goes on hot rolls.
- Maple pecan: 2 tbsp maple syrup, 2 tbsp toasted chopped pecans. For pancakes and waffles.
- Orange and vanilla: zest of 1 orange, seeds of half a vanilla pod or 1 tsp vanilla bean paste.
- Cranberry orange: 2 tbsp finely chopped dried cranberries, zest of half an orange, 1 tbsp icing sugar.
What to serve it with
| Dish | Try |
|---|---|
| Steak and chops | Garlic and parsley, rosemary and lemon |
| Roast turkey or chicken | Sage and black pepper |
| Corn and fish | Chili and lime |
| Rolls and toast | Cinnamon sugar, honey |
| Pancakes and waffles | Maple pecan, orange and vanilla |
Put a slice on hot food just before serving, so it melts as it reaches the table.
A slow-infused variation
For a smooth butter with no herb flecks, infuse the herbs first and strain them out. Put 225 g butter and a small handful of dried herbs in the Glass of the NOIDS Herb Lab, under the MAX mark. Cover with the Dish Lid and run the Oil function: about 120 to 180 minutes at 100 °C (212 °F). Strain through the Filter Set, chill until soft-set, then beat in salt and roll it up. The full method is in our compound butter guide.
Tips for the best texture
- Chop fine: big herb pieces tear when you slice the log. Chop until almost a paste.
- Dry the herbs: wet leaves make the butter weep. Pat them dry after washing.
- Grate, do not chop, garlic and zest: a fine grater spreads the flavour evenly.
- Use a warm knife: dip it in hot water and wipe it before slicing a cold log.
How to store flavored butter
- Fridge: wrapped tightly, for up to 5 days. Fresh garlic, herbs and fruit are why it does not keep longer.
- Freezer: slice the log first, freeze the slices on a tray, then bag them. They keep 3 months and you can take out one at a time.
- Label it: sweet and savoury logs look alike once frozen.
Gifting tips
- Pack two or three small logs in a box with a handwritten label.
- Write "keep in the fridge, use within 5 days" on the label.
- Give it the day you see the person, not by post.
Questions
What is flavored butter?
Soft butter mixed with herbs, spices, citrus or something sweet, then chilled. It is also called compound butter.
How long does flavored butter last?
Up to 5 days in the fridge, wrapped tightly, or 3 months in the freezer. Freeze it in slices so you can use one at a time.
Can I use salted butter?
Yes. Leave out the extra salt, and taste before you add anything salty like miso.
Why is my flavored butter lumpy?
The butter was too cold when you mixed it. Let it soften more, or beat it longer until smooth.
Can I make flavored butter ahead for the holidays?
Yes. Make it up to 3 months ahead and freeze it in slices. Move it to the fridge the day before you need it.
