Usage Ideas - Butter

Base Recipe
Use 1 Tbsp marinade per 1 stick (1/4 cup) softened butter. Beat to combine. Stir in fresh chopped herbs. Roll into a log and freeze. Slice and use as required. Keeps well in freezer for 6 months.
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Ingredients:

Garlic Soy Butter
Harissa Honey Butter
Chili Lime Butter

Instructions

Garlic Soy Butter
  1. Beat butter until smooth and creamy. Beat in marinade. Add cilantro and stir until well combined.
  2. Dollop butter in a thick log shape in the middle of a sheet of parchment paper. Fold paper over the top. Use a hard straightedge (such as a ruler) to push back on the butter while holding the paper down with your other hand, to form a cylinder.
  3. Place in freezer. Slice off rounds as needed, for serving.
  4. Will keep well in freezer for 6 months. Great on steaks!
Harissa Honey Butter
  1. Beat butter until smooth and creamy. Beat in marinade. Add parsley and thyme and stir until well combined.
  2. Dollop butter in a thick log shape in the middle of a sheet of parchment paper. Fold paper over the top. Use a hard straightedge (such as a ruler) to push back on the butter while holding the paper down with your other hand, to form a cylinder.
  3. Place in freezer. Slice off rounds as needed, for serving.
  4. Will keep well in freezer for 6 months. Perfect with warm bread or on lamb chops!
Chili Lime Butter
  1. Beat butter until smooth and creamy. Beat in marinade. Add cilantro/basil and stir until well combined.
  2. Dollop butter in a thick log shape in the middle of a sheet of parchment paper. Fold paper over the top. Use a hard straightedge (such as a ruler) to push back on the butter while holding the paper down with your other hand, to form a cylinder.
  3. Seal ends and place in freezer. Slice off rounds as needed.
  4. Will keep well in freezer for 6 months. Great with seafood!

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