Mixing some foods with butter is a great way to turn a mild-flavored dressing into a much tastier one, a simple one into something as complex as we fancy, and it can also help us extend the life of perishable ingredients (such as chopped aromatic herbs ). In addition, these preparations are experiencing a peak moment on social networks, where their showiness and versatility -accompanied by the always fascinating texture of butter, which gives a lot of visual play- have a good part of online cooks looking for combinations of flavors and colors to your creations.
For example, the instagramer Thomas Straker has seen his followers grow exponentially since a couple of months ago he turned his account into a monograph of buttery porn in the form of quenelle. His technique usually consists of putting everything in a food processor and giving it as if there were no tomorrow, looking for a generally very processed texture that is usually finished off with some chopped product on top to give texture. You can prepare butter like him in all cases if you like it better; Personally, I almost always prefer to work the foods separately to be able to play with the textures.
Today we propose ten varied and very simple recipes with a lot of suggestions for use, beyond the simple and obvious one of spreading it on bread. To preserve them, you can make a roll using baking paper or kitchen film, a very practical format to be able to cut portions easily even if it is cold, although we can also put it in a jar or give it a square shape and put it in a butter dish. As fat is a preservative and we will keep it well covered, it will last a long time, but if we want to extend its life even more, we can always freeze it tightly closed so that it does not pick up -or leave- odors from the freezer or get cold burns.
Orange, saffron and coriander butter
For 125 grams of butter in ointment we will need a level tablespoon of orange zest, another of finely chopped coriander, ten strands of saffron. Toast the saffron in a pan or on a spoon over medium heat until crisp and fragrant, transfer to a mortar and pestle. Mix very well with the butter and the rest of the ingredients and take it to the fridge for at least 24 hours so that the flavors mix well. We can use it to accompany all kinds of fish dishes; from a grilled, roasted or barbecued cod or hake fillet to a simple toast with an anchovy or an anchovy in vinegar.
Sardine butter, garlic, capers, chili and lemon
For 125 grams of butter in ointment we will need four sardines in oil, half a finely chopped garlic clove, a tablespoon of chopped capers, chili flakes to taste and the zest and juice of half a lemon. Remove the bones, the gut and the scales from the sardines, leaving the loins clean. Mix well with the rest of the ingredients and take it to the fridge for at least 24 hours so that the flavors mix (except if we are going to drink it hot, in which case it can be used immediately). It is delicious on a slice of toasted rye bread or in canapés, but what I like best is as a sauce for short pasta: with a couple of generous tablespoons per serving and another of chopped parsley it is a true delight.
Dry tomato butter, olives and basil
You will need 12 dehydrated tomatoes, if you use them directly dry, rehydrate them for half an hour in warm water; If they are one of those that go in oil, this step is not necessary. Drain and dry the tomatoes well and put them in a food processor with 20 pitted kalamata olives -if they are not pitted, do it by hand- and about 20 basil leaves. Blend until desired texture, add 125g softened butter and a generous amount of freshly ground pepper and process at low speed until incorporated. It is good in canapés with a little cheese on top, on toast with arugula and a hard-boiled or poached egg, or to top off a grilled chicken breast.
Mushroom butter and wine
Chop between 75 and 125 grams of mushrooms to taste (the more flavor they have, the less quantity we will need). Put them in a frying pan over medium heat with a tablespoon of butter and a few drops of oil, a chopped clove of garlic and a little salt and turn until they brown and all their liquid is removed. Add about 50 ml of white wine and allow to reduce. Remove from the pan and let them cool down, at this point we can decide if we want to chop the mushrooms by hand to make them thicker or do it in a robot and make them very fine (or half and half). Mix with 150 g of softened butter, adjust salt and pepper and that’s it. It can be used in a risotto, scrambled eggs, or to top off a meat or vegetable stew.
Salted and smoked butter
The simplest of all: you just have to mix 125 g of softened butter with smoked salt to taste and stir well. It won’t be like the hand-smoked one from Rooftop Smokehouse, but if you use good butter and a good natural flavored salt, you won’t have any complaints either. It has infinite uses: from finishing off a cut of veal or a grilled white fish to smearing a lamb before roasting, passing it through serving it with roast beef or tartar and some toast.
Herb butter and spring garlic
A perfect technique so that leftover aromatics don’t spoil when you buy them in a bunch for a specific preparation and then don’t know what to do with the rest. Put two handfuls of tender leaf herbs such as parsley, cilantro, basil, mint, thyme or lemon thyme, the smaller leaves of sage, etc. in a food processor or food processor. Add the stem of two chopped spring garlic and blend until you get the desired texture. add 125 g of softened butter and process at low speed until incorporated. The recommended use will depend on the flavor of the herbs, but in general it is used to season all kinds of poultry with lean meat, turn boiled rice into a delicacy if it is buttered with a little of this butter and grated cheese to taste.
Shallot butter, honey and Modena vinegar
Finely chop six shallots and put them in a pan with a tablespoon of butter and a few drops of oil, over medium heat. When they start to become transparent, add three tablespoons of balsamic vinegar and one of honey, lower the heat to a minimum and let them evaporate and caramelize. Allow to cool and mix with 100 g of softened butter and a little pepper. It is delicious with roasted or grilled vegetables, especially pumpkin and beets.
Tequila Jalapeno Butter
viciously stolen recipe All Things ButterDirections: remove the stem and the seeds and finely chop four jalapeños -they can be pickled if they are not fresh- and mix in a bowl with the grated skin of a lime and the juice of one, salt, coriander to taste and a splash of tequila. Add 150 g of butter and mix well with a whisk (hand or mixer). He prepares it with some prawns that look great, I’m sure that on toast with smoked salmon -or on top of grilled salmon- it’s also delicious.
Roasted Garlic Butter and Anchovies
Roast two heads of garlic in the oven or in a pan (here we tell you everything about how to prepare it). When it no longer burns, remove the meat by squeezing it with your hands and mix it with 150 g of softened butter, pepper and eight chopped anchovy fillets (as fine or thick as you like). Mix everything well and ready; You can also add chopped parsley. It is used for practically everything and it is also a flavor bomb, so with a small amount we can achieve a lot. For example, melted over a grilled egg, a hummus or to sauté your favorite cooked vegetables.
Caramelized almond and vanilla butter
Chop 100 grams of caramelized almonds as you like: you can crush them in a processor if you are looking for a fine pastry finish or chop them in a mortar if you want to find small pieces. Add the seeds of a vanilla pod cut in half lengthwise and scraped (or a splash of vanilla essence, in a simple and affordable version). Add 150 g of softened butter, mix everything very well and that’s it. It can be used as a spread on toast to accompany the morning coffee, as a filling and topping for all kinds of cakes or to put a teaspoon on some baked apples and let it melt while it impregnates the fruit with aromas and flavours.
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