Flavoured Butters

[Gaelen]

Index of Flavored Butters (also known as Compound Butters):



Cajun Barbeque Butter
Jalapeno Chile Butter
Lemon Herb Butter
Maple Cinnamon Butter
Orange Butter (from Gaelen)
Orange Blueberry Butter
Sesame Butter
Sesame Fire Butter (from realruth)
Sun-Dried Tomato and Basil Butter
Tangy Lemon Parsley Butter
Whipped Maple Nut Butter

[cmcole]

Sun Dried Tomato and Basil Butter
Shared By: Khrystah
½ cup room temperature unsalted butter
1 minced garlic clove
2 Tbsp very finely chopped sun dried tomatoes
2 Tbsp very finely chopped fresh basil

Stir Together. Refrigerate covered until ready to use. Lasts for days and is excellent as a basting sauce for chicken and salmon.
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Sesame Butter
Shared By: Khrystah
½ cup room temperature unsalted butter
2 Tbsp toasted sesame seeds
2 tsp Worcestershire sauce
1 tsp garlic salt

Stir together. Refrigerate covered until ready to use. Great on beef, fish or pork.
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Cajun Barbecue Butter
Shared By: Khrystah
1½ pounds unsalted butter-softened
1 Tbsp cayenne
1 Tbsp black pepper
2 tsps salt
1 Tbsp crushed red pepper
1 Tbsp dried thyme
1 Tbsp dried basil
1 tsp dried oregano
1½ ounces fresh garlic-minced
2 Tbsp Worcestershire sauce

Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed. Use on chicken or fish (great on shrimp) when grilling!
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Maple Cinnamon Butter
1 pound unsalted butter, softened
2 Tbsp sugar free maple syrup
2 drops vanilla
¼ tsp cinnamon
⅛ tsp salt

Combine all ingredients, mixing thoroughly. Pack into crock or pottery dish.
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Jalapeno Chili Butter
½ cup butter, softened
1 jalapeno pepper, seeded and minced
1 tsp chili powder

Combine all ingredients, stirring well. Yield: ½ cup.
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Tangy Lemon Parsley Butter
½ cup butter, softened
2 tablespoons lemon juice
½ teaspoons lemon rind, grated
1 ½ tablespoons Dijon mustard
2 tablespoons dried parsley
salt and pepper to taste

Place all the ingredients in a food processor and blend together. (If you don't have a food processor, you can combine the ingredients in a bowl and mash together with either a fork or a hand mixer.) Chill the butter until firm and then roll it into a cylinder. Wrap in plastic wrap and store in the refrigerator until needed. Thinly slice and place on a HOT grilled steak once it has finished grilling!
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Lemon Pepper Butter
Shared By: Khrystah
½ cup room temperature unsalted butter
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon finely chopped chives
2 teaspoons coarsely ground black pepper

Stir together. Refrigerate covered until ready to use. Lovely on grilled
chicken, salmon and zucchini.
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Lemon Herb Butter
½ cup butter
2 Tbsp lemon juice
½ tsp lemon rind, grated
1 ½ Tbsp Dijon mustard
salt and pepper to taste

Blend together and store in refrigerator.
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Orange Blueberry Butter
From: Celebrate Low Carb http://groups.yahoo.com/group/CelebrateLowCarb/
1 cup butter, softened
1 tsp orange extract
½ cup fresh or frozen blueberries (If using frozen, thaw first.)
½ tsp cinnamon (optional)

Combine all the ingredients in a small bowl. Use an electric mixer to thoroughly combine the ingredients. Serve immediately or store in the refrigerator for future use. Can be frozen.

Makes 24 1-Tbsp servings. Per Tbsp: 70 calories, 8 grams fat, trace protein, and trace carbohydrates with trace fiber.
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Whipped Maple Nut Butter
Makes 1⅓ cups.
⅓ cup roasted walnuts
¾ cup butter
¼ cup sugar free maple syrup
⅛ cup cream

Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth. Add nuts and pulse. Store refrigerated.
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[Gaelen]

This compound butter recipe comes from realruth.

Sesame Fire Butter
Serves 8

If you love hot spicy foods, you’ll want to keep a stick or two of this butter in the freezer to add a bit of savory fire to anything from grilled fish or chicken to roasted, steamed, or stir-fried vegetables.

Ingredients
1 stick unsalted butter, softened
1 tablespoon crushed red pepper flakes
1 clove garlic, minced fine or pressed
1 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds
2 tablespoons soy sauce

General Instructions per serving

In a food processor, beat the softened butter with the garlic, seeds, and dry spices.

With the motor running, drizzle in the soy sauce, processing until fully incorporated.

Turn the mixture out onto a piece of waxed paper, form into a stick again, wrap securely, and chill for several hours.

Remove from refrigerator, cut the stick into 8 equal pats, re-wrap, and
store in a zip freezer bag in the freezer for up to 6 weeks.

Nutritional Facts 0.9 net carbs 1.2 protein

[Gaelen]

I made this butter to take camping and use on vegetables, fresh fish and almond muffins. It would also be great with a bit of cinnamon or ginger or some fresh chives or other herbs beaten in.

1/2 cup (1 stick) butter, softened
2 tablespoons fresh squeezed orange juice
1 teaspoon micro-grated orange zest

Whip the orange juice and orange zest into the butter. Pack into a small ramekin to serve. Butter can also be divided into two 4 oz. cups and frozen for later use.