Butter

Flavored Butter

Flavored Butter from left to right bottom are Sweet Butter, Spicy Butter, Fruit Butter and Olive Garlic Butter

I had been wanting to make flavored butter for a very long time, but just couldn’t find time. Finally today was the day for butter, after Sam of Cooking Medley announced JFI: Ghee & Butter. I am not very sure if Sam would consider my entry, but nevertheless, I am giving it a try. 🙂

I chose this particular recipe because it talks of butter and butter alone. I made four types of flavored butter and they worked wonders on my toast.

The basic method is the same for all the butters. Soften butter to room temperature. Add the ingredients and mix thoroughly. Refrigerate for an hour, for the flavors to blend. When making a good amount of flavored butter, you can wrap it in waxed paper and refrigerate it.

Sky is the limit when it comes to ingredients.

In the picture, from left to right bottom are Sweet Butter, Spicy Butter, Fruit Butter and Olive Garlic Butter.

Here are the recipes:

Spicy Butter:

Unsalted Butter – 2 Tbsp
Ground Black Pepper – 1/4 Tsp
Ground Jeera – 1/8 Tsp
Ground Ajwain – 1/8 Tsp.

Fruit Butter:

Unsalted Butter – 2 Tbsp
Mashed Sapota or Chickoo – 1 Tbsp

Sweet Butter:

Unsalted Butter – 2 Tbsp
Ground Cinnamon – 1/4 Tsp
Sugar – 1/4 Tsp

Olive & Garlic Butter:

Unsalted Butter – 2 Tbsp
Black Olives – 4 (Chopped fine)
Garlic – 2 (Chopped fine)
Basil – 1 leaf ( Chopped fine)