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Building A Better Butter
by Bob Blumer
Magazine Issue: Internet Only
Building a Better Butter

Herbed and flavored butters are a snap to prepare and add extra savor and a sophisticated touch to any meal. Serve with bread, or use as an instant glaze for meats, fish, poultry, rice, and vegetables.

SUGGESTED COMBINATIONS:

Herb butter:
4 T of any of the following fresh herbs: basil, dill, tarragon, thyme, oregano, mint, or any combination thereof, stems removed, chopped finely + 2 T lemon juice.

Sante Fe butter:
1/2 t crushed chili peppers, 1 1/2 T lime juice + 3 T fresh cilantro, chopped finely.

Chive butter:
4 T chives, chopped finely.

Garlic butter:
1 garlic clove, minced + 2 T of any fresh herb listed above.

Pernod butter: 1 T Pernod (an alcohol) + 2 T fennel tops, chopped finely.

Grand Marnier butter:
1 T Grand Marnier or Cointreau (alcohols) + zest of 1/2 orange.

Combine with
1/4 lb. stick of butter (salted or unsalted, according to taste) 6 inches of tin foil.

1) Soften butter by leaving it at room temperature for 1 hour. In a bowl mash butter with a fork and add ingredients. Blend thoroughly and then either:
  • Place on tin foil or wax paper and roll into a butter log approximately 1-1/4" in diameter; or
  • Press into any small mold or cookie cutter.

    2) Return to refrigerator until butter hardens. To serve the log version, remove tin foil and slice into 1/4" ovals. For the molded version, remove from refrigerator, let stand for 3 minutes and then tap out of mold onto serving plate.
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