Miscellaneous

Recipes – “Flavored Butters” – part 2

“Flavored Butters”

“Food for Thought” by Colour Library Books

 

“Lemon Mint Butter”

 

8       oz. un-salted butter

Juice and rind of ½ lemon

4       tbsps. Chopped fresh mint

 

“Mustard Butter”

 

8       oz. un-salted butter

1-1/2                   tbsps. Whole grain mustard

 

“Sherried Tomato Butter”

 

8       oz. un-salted butter

1       tbsps. Dry sherry

1-1/2                   tbsps. Tomato puree`

 

“Chive and Parsley Butter”

 

8       oz. un-salted butter

Juice and rind of ½ lemon

2       tbsps. Chopped chives

2       tbsps. Chopped parsley

 

Directions:

 

Soften the butter before adding the chosen flavoring ingredients.  The butter can be prepared in a food processor or with an electric mixer to make combining the ingredients easier.

 

Use the butter at room temperature or seal in small containers and refrigerate or freeze.  Bring to room temperature before using.

 

Makes 8 oz. of Each Flavour

 

(More butter recipes go to – loveisinyourcup.wordpress.com)

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