Over 60 Flavored Butter Recipes Inside!

[MichChef]

Smokin' Dick's post with his flamin' steak with the herb butter poured over it reminded me of this collection I threw together a few years ago and posted on the Taste of Home bulletin board.


Sun Dried Tomato Butter
Posted by bebeblues

1/2 c. softened butter
1 minced clove garlic
1 1/2 tsp. lemon juice
2 tbsp. minced sun dried tomatoes, drained oil packed
1 small tomato, chopped, cored and seeded
1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and
regular tomato and parsley together.
Shape butter into a log (about 1 inch round x 8 inches long) on
waxed paper. Wrap and chill. Slice and add to vegetables or
whatever you want.


Chile Butter
Posted by spanishteacher

1 can (4 oz) diced green chilies
1 lb. butter, softened
sprinkle of garlic powder
1/4 c. fresh cilantro chopped or 2 T. dried cilantro
1 tsp. lime juice

Blend all ingredients well. Keeps well in frig. If freezing, use dried cilantro.

Makes 1 1/4 lbs.

Chipotle Lime Butter
Posted by Maddymoo

1 cup salted real butter
2 1/2 tsps. lime juice
2 tbslp. chipotles in adobo sauce, pureed
2 tblsps. garlic mince

Process in a processor until smooth. Refrigerate and serve with mexican cornbread.


Light and Lemony Dill Butter

1/3 cup Light margarine -- softened
1 tablespoon Finely-chopped green onion
1/2 teaspoon Dried dill weed
Grated peel of 1/2 lemon
1/8 teaspoon White pepper


Smoked Tomato Butter
Posted by bebeblues

1 large vine ripened tomato
1 c. salted tomato juice
1/4 c. butter, room temperature
1 tbsp. cream, optional

Prepare grill or smoker according to instructions for smoking small
quantities. Smoke tomato (over indirect heat if using grill) until
somewhat darkened and shriveled. This can take anywhere from
20 minutes to an hour, depending on the method.

Or roast the tomato in the oven: Halve horizontally, place cut side
up in a baking pan and roasted at 450 for 20 minutes. The flavor
won't be as smoky, but it's still good.

Puree roasted tomato with tomato juice, and strain. Transfer to a
small saucepot over high heat, and bring to a boil. Reduce heat
and simmer for 10 minutes.

Just before serving, add butter, 1 tbsp. at a time. Don't boil, or the
butter will break down and separate. Whisk in cream and
serve immediately.

Makes about 1 cup.


Chili Jalapeno Butter

1 jalapeno, ribbed, seeded, finely chopped
1 tablespoon vegetable oil
1 teaspoon dark chili powder
4 ounces salted butter
1/2 lime, juiced

Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes. Add the chili powder and cook for one more minute. Add the butter and the lime juice. Remove from heat and skim off fat. Good served on cooked vegetables or chilled and used as a spread.

Serves/makes 4 oz.



Cumin Cilantro Butter

8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.


Bacon Herb Butter

1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon

Mix well.
Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.


Basil Butter

1 cup butter
1 tablespoon grated onion
2 teaspoons Basil

Mix together.
Use on: Hamburgers, Italian green beans.





Beurre Maitre D`hotel

1/4 pound Sweet butter
1 teaspoon Fresh lemon juice (amount may be doubled)
1 tablespoon Freshly minced parsley
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper

Soften the sweet butter. Mix in fresh lemon juice, freshly minced parsley, salt and freshly ground pepper.



Cajun Butter

2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon ground red cayenne pepper
1/8 teaspoon garlic powder
1 teaspoon cornstarch (or arrowroot)
1/4 cup chicken broth

Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.



Cheddar Butter Spread

/2 cup butter, softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

Combine all ingredients. Serve with warm bread.


Citrus Herb Butter

1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.


Country Butter

1 pound margarine
1 cup buttermilk
3/4 cup oil
1 pinch salt

Mix in food processor until all ingredients are mixed well.
Store in refrigerator.


Cranberry Butter

1/3 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup unsalted and softened butter

Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.


Dill Butter

1/4 pound butter -- softened
1 teaspoon finely chopped fresh dill
salt -- to taste

Combine all ingredients and mix until smooth.


Fluffy Orange Butter

1/2 cup margarine or butter, softened
1 1/2 cup sifted powdered sugar
1/4 cup frozen orange juice concentrate, thawed

In a small mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Then, beat in the powdered sugar.
Gradually beat in the thawed orange juice concentrate. Serve at once or cover and chill to store.


Ginger Pecan Butter

3/4 cup Butter
1/2 cup Pecans; finely ground
2 tablespoons Ground crystallized ginger
1 teaspoon Brown sugar
1/2 teaspoon Allspice

Mix together and store in refrigerator.


Grill Butter

1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice

Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.


Herb Butter

1/8 teaspoon garlic powder
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh shallots
1 teaspoon minced fresh watercress
1 lemon, juice of
1 pound salted butter

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.


Lime Butter

1/4 pound butter, softened
2 tablespoons lime (lemon) juice
1 tablespoon freshly grated lime zest
2 tablespoons soy sauce

Cream all the ingredients in a small bowl. Form the mixture in a cylinder and wrap in waxed paper. Chill until ready to use.


Lime Cilantro Butter

1 clove garlic, crushed
1 tablespoon vegetable oil
2 tablespoons chili pepper, finely chopped
1/2 teaspoon lime zest
1 lime, juiced
4 ounces salted butter

Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown. Add the chili pepper, lime juice and the butter, cooking only until the butter is melted. Add the lime zest. Remove from heat and skim off the butterfat. Use to season vegetables.


Maple Butter

1 cup butter, softened
1/2 cup pure maple syrup

Beat butter in small mixing bowl on high until light and fluffy. Gradually beat in syrup until well combined. Store covered in refrigerator for 3 weeks.


Olive Butter

1/4 cup butter
2 tablespoons chopped ripe olives
1/4 teaspoon fresh lemon juice

Cream butter thoroughly. Add remaining ingredients and mix until well blended.


Onion Parmesan Butter

1/2 cup butter or margarine softened
2 tablespoons grated parmesan cheese
2 teaspoons sliced green onions

Stir together all ingredients until well mixed.


Orange Butter

1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel

Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.


Parsley Butter

1/2 cup butter, softened
3 cloves garlic, minced, optional
1/4 cup minced fresh parsley

Cream butter until light and fluffy. Blend in garlic and parsley. Spoon mixture into a butter crock, or shape as desired. Chill until ready to serve.


Pecan Butter

1 cup butter, softened
1/4 cup packed brown sugar
1/2 cup chopped pecans

Mix all ingredients in food processor until smooth.


Pizza Butter

1 1/2 cup butter or margarine softened
2 small cans tomato paste
2 tablespoons oregano
16 ounces shredded mozzarella cheese
16 ounces shredded cheddar cheese
1 teaspoon sugar
1 dash of garlic powder
salt and pepper to taste

Mix all ingredients together. Spread over split English muffins and broil till brown and bubbly. Pizza butter can also be spread on other kinds of bread too.

Refrigerate extra pizza butter.


Pumpkin Butter Spread

1/2 cup butter softened
1 can (15 oz size) pumpkin
1/2 cup honey
1 small lemon, juiced
1/2 teaspoon pumpkin or apple pie spice or to taste
salt to taste

Place all in small pot and heat on low, to gradually melt butter. Mix all well. Place in dish and chill well. Use as a spread for scones, biscuits , waffles etc.

[MichChef]

Roasted Red Pepper Butter

1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil

Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Butter blended with herbs or other flavoring is delicious. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.


Shallot Thyme Butter

1/2 cup butter, room temperature
2/3 cup chopped shallots
2 tablespoons chopped fresh thyme
or
2 teaspoons dried thyme

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool.

Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.


Spicy Butter

1/2 cup butter
4 drops hot pepper sauce -- or as desired

Cream butter thoroughly. Blend in hot pepper sauce.


Tarragon Butter

1/4 pound butter
1 1/2 teaspoon tarragon leaves

Crush the dry tarragon to a powder. Combine ingredients and mix until smooth and blended.


Wicked Blue Cheese Butter

1 cup Softened Unsalted Butter
2/3 cup Crumbled Blue Cheese
2/3 cup Chopped Fresh Parsley
1/4 cup Brandy
2 Cloves Garlic -- minced
1/8 teaspoon Onion Powder
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Hot Sauce

In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
With a rubber spatula, place the mixture widthwise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
Roll the foil or paper up lengthwise to create a little cylinder of butter.
Seal the ends of the cylinder and freeze for at least 1 hour before using.
To use butter grill, bake, or fry some chicken wings. Leave them plain or toss them with some hot sauce in a bowl. Then slice a few thin slices of wing butter from the roll in your freezer and toss with the wings while they're still warm.


Chocolate Butter

1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring

Combine all ingredients and beat until smooth and well blended. Place in the refrigerator for about 45 minutes, or until firm and cold. You can then form it into 2 sticks or other shapes.


Chocolate Nut Butter

1 1/2 cup Cashews
1/4 cup Butter -- softened
1/4 cup Semisweet Chocolate
1 teaspoon Instant Coffee Powder

Place nuts in blender. Cover; blend or process until finely ground. Add half of the butter. Cover; blend 3 minutes or until spreadable. Transfer to bowl. Heat remaining butter and chocolate pieces over low heat until melted. Dissolve coffee in 1 teaspoon of water. Stir melted chocolate and coffee into nut mixture. To store, cover and chill up to 3 months. To serve, let stand at room temperature for 1 hour.


Clarified Butter

1 pound unsalted butter

Cut a pound of unsalted butter into tablespoon-size pieces, and place in a small, deep saucepan. Melt the butter very slowly over low heat. The water in the butter will evaporate, and milk solids will sink to the bottom of the saucepan. Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids.


Hazelnut Butter

1/2 cup toasted hazelnuts -- chopped
1/2 cup butter -- softened
1 teaspoon honey

In a small mixing bowl stir together hazelnuts, butter, and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. Delicious with asparagus, carrots or peas.


Hazelnut Butter II

8 ounces Butter; divided
1/4 cup Hazelnuts, dry-roasted; skin
1/4 cup Parmesan cheese
1 Lemon; zested
2 teaspoons Fresh tarragon; chopped
Salt and pepper; to taste

Combine ingredients and blend until smooth. Roll into cylinder and chill.



Horseradish Chive Butter

3/4 cup unsalted butter, softened
2 tablespoons drained bottled horseradish
2 tablespoons minced fresh chives

In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.


Mustard Butter

1 cup butter
1 tablespoon Dry Mustard

Mix well. Use on: Ham, pork, cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches


Strawberry Butter

1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel

Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.


Chive Butter

1/2 cup butter -- softened
1 tablespoon fresh chives -- chopped

Combine ingredients until well blended. Roll up in wax paper to form a log shape. Refrigerate until firm
Delicious on corn or potatoes.


Lemon Chive Butter

1 cup butter -- melted
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1/3 cup fresh chives -- chopped
salt and pepper -- to taste

In a medium bowl, stir together all ingredients and season to taste with salt and pepper. Great on fish.


Cinnamon Butter

1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon

Mix ingredients in bowl until light and fluffy.


Garlic Black Pepper Butter

2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter

In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.

Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.


Garlic Butter

1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon onion powder
1 green onion, chopped fine
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)

Let butter soften at room temp in small mixing bowl. Add all other ingredients. Use fork to mash butter and thoroughly mix. Spread garlic butter liberally on sliced Baguette or bread. Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.


Garlic Butter II

1 tablespoon garlic powder
3 minced fresh garlic cloves
1 lemon (juice of)
1 pound salted butter

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.



Almond Honey Butter

4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey

In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on bread, pancakes or plain warm cake.


Chocolate Honey Butter

1/2 cup butter, softened
2 tablespoons chocolate syrup
2 tablespoons honey

Combine all ingredients in a small bowl. Beat at highest speed until light and fluffy.


Cinnamon Honey Butter

2 cups butter softened
3/4 cup honey
3 tablespoons cinnamon

Just mix it all together and refrigerate.


Honey Blueberry Butter

1/2 cup fresh or frozen (thawed) blueberries
1/4 cup honey -- divided
1/2 cup butter or margarine -- softened

Heat blueberries and 2 Tablespoons honey in small pan to a boil over medium high heat, stirring constantly. Cook 3 to 4 minutes or until mixture thickens and is reduced by half. Cool. Blend in remaining honey. Serve spread at room temperature, store in refrigerator, tightly covered.


Honey Butter

1/4 cup honey
1 cup margarine
1/4 cup confectioners' sugar

Combine all ingredients, blending well. Store in a airtight container in refrigerator.


Creamy Honey Butter

1/2 cup butter -- soft
1/2 cup honey
1/2 cup whipping cream
1 teaspoon vanilla

Cream butter with honey. Slowly add whipping cream, beating constantly until mixture is fluffy. Add vanilla. Keep refrigerated or wrap tightly & freeze.



Garlic Lemon Butter

1/2 cup butter or margarine, softened
1 clove garlic, minced
2 teaspoons grated lemon rind
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a saucepan over low heat, stirring until butter melts and mixture is thoroughly heated. Serve with cooked vegetables or seafood (great with grilled shrimp or scallops!)


Lemon Butter

1/2 cup butter, room temperature
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
Dash pepper

Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.


Zippy Lemon Butter

1/2 cup butter
1 tablespoon lemon juice
1 dash Tabasco Sauce

Combine all ingredients and cook over low heat until butter melts. Use on seafood, fish, corn on the cob, etc.


Tomato Basil Butter

3 tablespoons sun-dried tomatoes -- finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.



Tomato and Green Peppercorn Butter

1 1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice

Combine rosemary, salt and garlic in container of small or large food processor. Pulse to chop. Add tomatoes and peppercorns; pulse to chop. Add butter and lemon juice; pulse to mix.
Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.


Tomato Butter

1/2 cup butter -- softened
1/4 cup oil-pack sun-dried tomatoes -- drained and chopped
1/2 teaspoon black pepper

Stir sun-dried tomatoes into softened butter. Stir in pepper. Combine ingredients well.

[Uncle-Honky]

Wow John these look great. Definitely will be giving these a try! Thank you for sharing these!

[Richtee]

Cool... I tagged the post for ease of searching too. Thanks!

[Capt Dan]

Thanks John, awesome list, and thanks for tagging it Rich!

[Slanted88]

Man I appreciate this! Gonna hafta get after some of these!

[thepoolguy]

Now thats a collection that will make Paula Dean blush!!!!



Thanks Dude

[MossyMO]

Holy Smokes hit the butter load here, and I was searching for a waffle recipe...

[Meat Hunter]

Holy heart clogger batman, that's allot of budda recipes. Good call Mossy for bumping that up
That MC for posting it.

[shellbellc]

Wow!! I'm going to have to try some of these!

[tadowdaddy]

Which one to try first. Thanks for these!! Love me some butta!

[Squirrel]

Hell to the yea! Love me some butta! Thanks for posting all these wonderful recipes!

[nomorecoop]

Wow...Just wow...

Thanks man!