3 Experimental Butter Flavours You Can Make at Home.

3 Experimental Butter Flavours You Can Make at Home.

ByStella Disuja

It is 9 pm. The pav is warm, the table has butter on it. Plain and salted. Fine, but boring.

This is the positive news. Butter is a white canvas. It’s very easy to make it look good with a few common ingredients. All three flavours below will make up one amul butter 500gm pack and will last you a long time for your breakfast toast.

Next, the right base

Butter needs to be softened first. Leave outside for 30-40 minutes. Do not melt it. It should be soft, but not runny.

Before you get started, there are a couple of tips you should be aware of:

  •  Use a fork or wooden spoon.
  •  Use a clean and dry bowl.
  •  Chill for at least an hour before using.

1. Butter with Garlic and Herbs

It can be used with garlic bread, grilled corn, paneer tikka and even parathas.

You will need:

  •  100 g softened butter
  •  1 cup chopped tomatoes.
  •  1 tablespoon chopped coriander or parsley
  •  ½ teaspoon dried oregano
  •  A pinch of salt

Stir to ensure even colour. Wrap it in a log with butter paper. Let chill and then cut into rounds when needed.

Raw garlic may be too spicy. Allow butter to rest overnight. The flavour softens and even distributes.

2. Spicy Chilli Butter

Try on roasted sweet potato, egg bhurji, sandwiches or momos. It also works well for grilled chicken.

You will need:

  •  100 g softened butter
  •  1/8 tablespoon red chilli flakes
  •  ½ teaspoon Kashmiri chilli powder
  •  ½ teaspoon lemon juice
  •  A pinch of salt

Stir thoroughly, taste and adjust seasoning. If preferred, add additional flakes for a hotter taste. Kashmiri chillies are a source of colour but do not have a lot of heat. Chill before serving.

3. Sweet Honey Butter

This is the one that is a surprise to the three. Serve on pancakes, toasted/heated rotis, cornbread.

You will need:

  •  100 g softened butter
  •  1½ tablespoons honey
  •  A little bit of cinnamon
  •  A little pinch of salt

Mix with a fork to make smooth and shiny. The butter might become a bit runny when mixed with honey. Let cool and chill for 30 minutes to set.

Here are a few tips on how to make flavoured butter.

  • Little things do make a difference in the end taste.
  • Mix with butter that is at room temperature.
  • Slowly, add salt, as butter is already salted.
  • Finely chop the herbs to distribute them a bit.
  •  Taste a little before putting into the refrigerator.

How to Store Your Flavoured Butters.

Butters can be made at home and will keep quite well if properly stored.

  •  Store in airtight containers in the refrigerator for up to a week.
  •  Save logs for up to a month in the freezer.
  •  Tie logs securely in paper.
  •  Always use a clean, dry knife.
  •  Mark each box for identification purposes and avoid getting them mixed up.

 The ideal way to obtain ingredients without the fuss.

Some of the following may be available at home already. But not all kitchens have fresh parsley on hand, nor will they always have a good honey or chilli flakes. An online grocery app can come in handy.

One way to obtain herbs, spices and pantry items delivered in a hurry is by using Instamart. Please look at the pack size before ordering. Purchase only as much as necessary – this stops the waste of fresh herbs.

Not only were you running low on butter, but so were we! An amul butter 500gm pack can be ordered with the above. It will save you a shopping trip.

Time to Get Mixing

Ordinary butter doesn’t have to remain ordinary! Choose one flavour tonight. Simple is the key with garlic and herb on a slice of toast. Then experiment. Swap out the herbs, turn heat up/down, swap out the sweeten. Kitchen is your kitchen and your rules. In no time your family will be requesting another batch. After you sample a flavoured butter that is made at home, the plain block might never look the same.

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