How To Make Flavored Butter

This is extremely satisfying and useful.

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The flavoring options are limitless.

I do not like those little nubbins pictured above, and I'm going to show you how to roll it into pretty logs so when you slice it, it looks like this:

Then put it in a bowl and mix in whatever you want.

Think spices, herbs, citrus zest, etc. Most importantly: Go easy on the liquid ingredients, use plenty of salt, and fresh herbs are better than dried.

You can also use a pastry scraper. Then twist of the edges and refrigerate.

You might want to label and date it. Refrigerated, it will keep for about two weeks. Frozen, about three months.