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Savoury Butters

Serves 4

Ingredients

  • French -
  • 200g butter
  • 1 egg
  • 1/2 cup grated Australin cheddar cheese
  • English -
  • 200g butter
  • 1 tablespoon horseradish
  • 1 tablespoon chopped chives
  • Indian -
  • 200g butter
  • 1 teaspoon curry powder
  • 1 tablespoon fruit chutney
  • Italian -
  • 200g butter
  • 3 cloves garlic, crushed
  • 2 tablespoons grated Australian parmesan cheese
  • 1 teaspoon oregano leaves
  • Mexican -
  • 200g butter
  • 1/2 onion, finely chopped
  • 1 teaspoon chilli powder
  • Blue Cheese 'n' Chive Butter - for hot boiled or baked potatoes, whole green beans or broccoli
  • 125g butter
  • 30g Australian blue vein cheese
  • 1 tablespoon chopped chives or parsley
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon coarsley ground black pepper
  • Rosemary Almond Butter -
  • 125g butter
  • 1 tablespoon rosemary flakes
  • 1 tablespoon flaked almonds, toasted
  • seasonings to taste
  • Pepato Butter - for hot corn on cob, baked potatoes, cauliflower
  • 125g butter
  • 1 cup finely grated Aust. pepato or parmesan cheese
  • Orange Butter - for hot asparagus spears, broccoli, carrots or peas
  • 125g unsalted butter
  • finely grated rind of 1 orange
  • juice of 1/2 an orange
  • Spanish -
  • 200 g butter
  • 1 tablespoon chopped parsley
  • 1 teaspoon paprika
  • 2 tablespoons ground almonds
  • Australian -
  • 200g butter
  • 1 tablespoon vegemite
  • To complement Meat and Fish -
  • Cream butter until smooth and blend in remaining ingredients. Spoon mixture into a small serving bowl, or roll it into balls, or form into sausage like shapes for slicing.
  • Devilled Butter -
  • For barbequed steaks, chops or grilled kidneys
  • 125g butter
  • 1 clove garlic, crushed
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons steak sauce
  • seasonings to taste
  • French Mustard Butter -
  • For grilled pan sauteed chicken, fish or red meats
  • 125g butter
  • 1 tablespoon French mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped chives
  • seasonings to taste
  • Bercy Butter -
  • Reduce 1 cup Australian dry white wine to half by boiling rapidly; add 1 teaspoon chopped parsley and cool before blending into 125g butter.
  • Madrigal Butter - Blend 125g butter with 1 tablespoon Australian dry sherry, 2 tablespoons chopped parsley, dash of paprika and nutmeg; work in a little lemon juice to desired consistency.
  • Brown Butter Sauce -
  • 125g butter
  • 2 teaspoons chopped parsley
  • 1 tablespoon lemon juice
  • Pleace all ingredients in a medium sized saucepan. Stir over heat until butter turns golden brown. Pour immediately over grilled chicken, fish or hot vegetables.
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