Make your own Gourmet flavored butters to add amazing flavor and zest to breads, fresh homemade biscuits, steamed vegetables, or even on meat, fish or chicken dishes. Homemade gourmet butters can be sweet or savory. Here are a few of our favorites . . .
Making your own flavored butter is very simple, but you need to start with a good quality plain butter, NOT margarine or butter substitute. You’ll need to use REAL butter for gourmet flavor.
Combine all of the ingredients (from your desired flavor listed below) in a chopper or food processor and pulse until thoroughly combined. Transfer the butter onto a sheet of wax paper or plastic wrap and form it into a small log. Wrap well, twisting the ends and refrigerate up to 2 weeks. All butter should be room temperature before preparing the recipe unless otherwise stated.
If you want “pretty” butter you can use various shape butter molds as well.
Bacon Herb Butter (Excellent on Veggies- Corn, potatoes, red beets, tomato halves, zucchini, green beans.)
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon
1 cup butter
Cinnamon Honey Butter (Excellent on Grilled or Steamed Veggies, Breads & Rolls of all kinds, waffles, pancakes, french toast, etc)
1 tsp Cinnamon
2 Tbs. Honey
1/2 c. butter
Citrus Dill Butter (Excellent on Grilled or Steamed Veggies, fish etc)
1 tablespoon Finely-chopped green onion
1/2 teaspoon Dried dill weed
Grated peel of 1/2 lemon
1/8 teaspoon White pepper
1/3 cup butter
Chipotle Lime Butter (Excellent on Grilled or Steamed Veggies, fish, chicken, etc)
2 1/2 tsp. lime juice
2 Tbs. chipotles in adobo sauce
2 TBS minced Garlic
1 cup butter
Cranberry Butter(Excellent on Slices of Quick Breads, Biscuits, toast, waffles, pancakes, breads, fish or chicken)
1/3 C fresh cranberries
1/4 C maple syrup
1/2 C butter
1 Tbsp orange zest
Fig Butter(Excellent on Grilled or Steamed Veggies, quick breads, toast, waffles, pancakes, biscuits, toast)
1/4 C fig preserves
1/2 C butter
Garlic Herb Butter(Excellent on Grilled or Steamed Veggies or Chicken or Fish, Breads of all kinds)
2 cloves garlic
2 Tbsp fresh parsley
2 Tbsp fresh chives
1 Tbsp fresh lemon juice
1/2 C butter
Ginger Pecan Butter (Excellent on Slices of Quick Breads, Biscuits, toast, waffles, pancakes, breads, fish or chicken)
1/2 cup Pecans; finely ground
2 tablespoons Ground crystallized ginger
1 teaspoon Brown sugar
1/2 teaspoon Allspice
3/4 cup Butter
Maple Butter
1/2 c. Real Maple Syrup
1 c. Real Butter
Mustard Butter (excellent on Ham, pork, cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches )
1 tablespoon Dry Mustard
1 cup butter
Pear Butter (Excellent on Grilled or Steamed Veggies or Chicken or Fish, Breads of all kinds)
2 Tbs Pear Preserves
1/2 tsp Fresh Rosemary
1/2 c. Butter
Roasted Red Pepper Butter
2 Tbs chopped roasted red pepper (drain off liquid)
1 green onions, thinly chopped
1/8 tsp salt
1/2 C butter
Spicy Chipotle Pepper Butter (Excellent on Grilled or Steamed Veggies or Chicken)
1 Chipotle Pepper in Adobe Sauce
1/4 tsp Chipotle Pepper Seasoning
1/2 c. Butter
Sun- Dried Tomato Butter
1 minced clove garlic
1 1/2 tsp. lemon juice
2 tbsp. minced sun dried tomatoes, drained oil packed
1 small sun-dried tomato, chopped
1/4 c. chopped, fresh parsley
1/2 c. butter
Texas Roadhouse Cinnamon Butter (Copycat)
1 cup butter, room temp
1 teaspoon cinnamon
1/3 cup sweetened condensed milk
1/3 teaspoon corn syrup
See Also Compound Butter Recipes shared by our Members
What are YOUR Favorite flavors of butter? Feel free to share them below!
© Can Stock Photo Inc. / Dream79
all of these are wonderful, but i’m looking for a spreadable butter copycat. we tried land o lakes spreadable and we really like it. much better than the veg.oil spreads.
they mixed in canola oil to make it spreadable. does anyone know what the proportions would be without me trying and ruining several sticks of butter? i was thinking using my kitchenaid mixer to whip it up.
Hi, the formula I use is 2 sticks real butter, 1/2 cup canola oil, 1/2 cup cold water.
Mix the softened butter first for about 1 min. Slowly add oil on low speed, when somewhat mixed go to high speed for about 2 1/2 min, the butter will turn white. Slowly mix in the water on low and then go to high for about 2 1/2 min.
Put in fridge to harden back up. Take it out about 5 min before you need it to soften it up a little. It stretches 2 sticks of butter into about 3 1/2.
I make a “healthier” spreadable butter by combining 1 C butter, softened; 1/2 C OLIVE oil; and 1/2 C COLD water… spreads easily
i no longer use land o lakes since i discovered that their cattle feed is almost exclusively gmo based…
i now spend just a little more and buy imported euro butter (preferably irish as it tastes so good!). i’ve tried making butter spreadable and personally had more luck, at less cost, using a teaspoon of good olive oil per stick. my personal preference is to leave the butter as is and put it in the microwave in maybe four or five three seconds bursts…works for me…
my favorite flavors are
rosemary & marjoram
basil & mint
lavendar & cardamom
i make my own butter using cream from raw milk. simply shake a 2 quart jar until it begins forming the ball of butter, dump the buttermilk into a container for future use and then add the herbs, shaking until the butter takes on the right consistency.
can believe the timberlodge butter is not on here…. my family loves this stuff.
1 lb butter
3/4 c grated Parmesan cheese
1 tb ground chervil
1 tb garlic powder
I’ve never heard of this! But I’m going to try it; it sounds like something I’m going to have in my fridge as a permanent feature 🙂
wonderful recipes! thank you! :loveshower:
awesome and i will be trying the recipe from sandman for the spreadable butter!
thank you for all the butters! i’ve got them saved.
the timberlodge butter seems so simple as a garlic butter, it makes me shake my head that i’d not thought of it. for some reason, my taste buds have taken a real objection to chervil, so i think i’d use dried chives, unless i were freezing the butter. then i’d probably use chopped chives from the garden.
thanks again for all the recipes!
anne
adding things to butter to make it spreadable can stretch it, too. if that isn’t an issue for you, i store my butter on the counter in a butter bell. it is always spreadable and fresh.
i’m going to have to try some of these flavored butters, though, especially the bacon one. that is going to go over very well in my household!