Flavored Butter Recipes From The Nation’s Top Chefs

These recipes from the nation’s most noted chefs, give you a special way to serve butter to family and friends especially for holidays and special occasions. Flavored butters are easy to make and wonderful for grilled meats, fish, poultry or vegetables, and of course, as a spread for freshly baked bread and rolls. For maximum taste and freshness, these butters should be enjoyed within three to five days.

Chef Peter RoelantFrom Executive Chef Peter Roelant, The Wine Bistro, Studio City, CA:

Orange Honey Butter
1/2 cup unsalted butter, softened (1 stick)
1 1/2 teaspoon grated orange peel
1/2 tablespoon orange preserves
1/2 tablespoon orange blossom honey
Mix all ingredients in a mixing bowl with wire whisk until well-combined. Fill the Butter Bell crock with the flavored butter mixture and serve with fresh scones, muffins or other breakfast breads.

Apple-Cinnamon Butter
2 ounce dried apples
1/2 teaspoon cinnamon powder
1 tablespoon brown sugar
1/2 cup unsalted butter, softened (1 stick)
Mix all ingredients in a food processor or with a hand-mixer until well-combined. Fill the Butter Bell crock with the mixture and serve with fresh scones, muffins or other breakfast breads.

Garlic Pepper Butter
1/2 cup unsalted butter, softened (1 stick)
2 candied garlic cloves*
1/2 teaspoon black pepper
Pinch of salt
*Candied garlic cloves: In a frying pan, place whole garlic head in 400 degree oven, covered with aluminum foil, for about 45 minutes, or until garlic is softened. Scoop out cloves when cooled. Mix all ingredients in a mixing bowl until well-combined. Fill the Butter Bell crock with butter mixture and serve with crusty French bread or warmed rolls.

Jean François MeteignerFrom Master Chef/Owner Jean François Meteigner, La Cachette, Los Angeles, CA:

Provençal Butter
1/2 cup unsalted butter (1 stick)
2 tablespoons finely chopped black olives
1 1/2 teaspoons chopped fresh rosemary, sautéed
1 teaspoon chopped garlic
1 teaspoon ground black pepper
Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter; remove and let cool. Mix all ingredients with a wire whisk until well-combined. Fill the Butter Bell crock with the mixture and serve with French baguettes or freshly-baked sourdough rolls.

Patrick JamonFrom Executive Chef Patrick Jamon, The Regency Club, Los Angeles, CA:

Roasted Hazelnut Butter
4 oz. fresh hazelnuts
1/2 cup unsalted butter (1 stick)
1/4 tsp. lemon zest
Allow butter to soften. In a hot oven (400ƒ), roast hazelnuts for 10 minutes. Remove skin after roasting and coarsely chop them. Mix with the butter and add the lemon zest. Fill the Butter Bell crock with the flavored butter mixture. Serve with breakfast rolls or with afternoon tea on country breads.

Hans RockenwagnerFrom Executive Chef/Owner Hans Rockenwagner, Rockenwagner’s, Santa Monica, CA:

Cranberry Butter
1/2 cup unsalted butter, softened (1 stick)
1/3 cup fresh cranberries (if using frozen cranberries, thaw completely)
2 tablespoons maple syrup
Finely chop the cranberries. Mix all ingredients together until well-combined, but not so much as the butter mixture is uniformly pink. Place mixture in the Butter Bell and serve with waffles or pancakes or any breakfast bread/rolls.

Laurent GrasFrom Executive Chef Laurent Gras, Peacock Alley at the Waldorf Astoria Hotel, New York, NY:

Golden Butter
1/2 cup unsalted butter, softened (1 stick)
2 tablespoons fresh cooked corn, chopped
1/2 teaspoon oven roasted tomato, diced
1 teaspoon fresh basil, minced
3/4 teaspoon mustard
1 teaspoon lemon juice
fresh ground pepper, to taste
Cut tomato in half and bake in over at 400 degrees until browned on the top. Remove and let cool; then dice. Mix all ingredients in a bowl with a whisk (or wooden spoon) until well-combined. Place the mixture in the Butter Bell crock and serve. A perfect spread over hot sourdough rolls or even over chicken or fish.

From Executive Chef Michael Roussel, Brennan’s Restaurant, New Orleans, LA:

Brennan’s Bananas Foster Butter
Based on the original Bananas Foster dessert created at Brennan’s Restaurant in 1951.
1/2 cup (1 stick) unsalted butter
1/2 large banana, mashed
1/2 tablespoon cinnamon
2 tablespoons brown sugar
1/2 tablespoon banana liqueur
Whip ingredients together until completely blended. Place mixture into the Butter Bell crock and serve. Recommended on warm French bread, pancakes, French toast or any of your favorite breakfast items.

From Executive Chef/Owner Joe Miller, Joe’s, Venice, CA:

Pumpkin Syrup Butter
1/2 cup unsalted butter (1 stick)
1 tablespoon Arrop Syrup*
1 ounce Arrop Pumpkin Rind*
Allow butter to soften. Mix all ingredients together with a wire whisk. Fill the Butter Bell crock with butter mixture and serve with berry scones or zucchini bread. *available on-line at www.tienda.com

From Executive Chef Claude Millien, Brazilian Court, Palm Beach, FL

Orange Butter
1/2 cup unsalted butter, softened (1 stick)
2 teaspoons sugar
Juice from one medium sized orange
Zest from one orange
Zest from one lemon
2 tablespoons Grand Marnier liquor (optional)
Blanch the zest of the orange and lemon, then chop finely. Mix all ingredients together until well-combined. Fill the Butter Bell crock with the mixture and serve. Goes well with warm croissants, toast or even as a spread for crepes or pancakes.

One thought on “Flavored Butter

  1. Jay

    Im going to make three butters prior to Thanksgiving. I’m thinking of using my cookie press or cake decorator and make pats on a piece of wax paper , then refrigerate. Label them . Should be fun

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