RECIPE - FLAVORED BUTTERS GREAT FOR STEAKS AND GRILLED FISH

These beauties used to be found in most great restaurants until the mid 80's when butter became too rich for folk's diets.
Now Butter is seeing a  great come back and these prove a little goes a long way.

Use unsalted butter as it keeps the flavors better.
Although the photo shows them in pots, I prefer to use mine as rolls wrapped in wax paper, always stored in the fridge (they can be frozen too) and slice discs when needed to put directly onto cooked dishes.
In restaurants lemon-parsley butter was sliced and added to ice water, so we could just add to steaks and fish, without it going soft before hand.

ALWAYS USE,SOFTENED DAIRY BUTTER AND NOT SUBSTITUTES

The method is simple:
beat with a wooden spoon and add the herbs first then the spices and any juices, when smooth and well mixed, form into a sausage shape on a square of waxed paper and roll up, taking care not to have the paper creased into the butter.
Wrap this in foil, and a ziplock back and place in fridge for 2 hours to harden.
Slice thinly  when needed.
They can spice up pasta and steamed rice dishes.
Go great with scrambled eggs (added at the end to flavor).
And can be softened and used for sandwiches/crackers, before adding the fillings.
They turn any burger into a "gourmet dish".


Garlic and parsley butter :
8ozs/2 sticks butter
3 cloves garlic smashed and minced
1/2 cup minced parsley

Horseradish and scallion
8ozs butter
2tsp  prepared horseradish (creamed is fine)
3 finely minced scallions, green and white parts

Basil* and Lemon/lime
8 ozs butter
2tsp lemon or lime zest
1tbsp minced fresh basil (or 1/2 tsp dried basil leaves)
*this is also good with fresh or dried mint & same with oregano instead of basil


Caper & Dijon Mustard
8ozs butter
2tsp whole grain Dijon Mustard (reg. smooth is fine)
2 tsp capers minced
1 tbsp minced red pimento (use a bottled red bell pepper slice,drain, pat dry & mince well)

Provence Lemon-Parsley
8ozs butter
juice and zest of 2 lemons
1/2 cup minced parsley
1/2 tsp Herbes d'Provence OR 1/4 cup minced fresh lavender flowers 
This is fabulous with shellfish