Monday, 21 March 2011

Make your own flavoured butter

Herb butters are the best standbys for a busy weeknight, I feel. And these two weeks, I am going to be very busy, so I bought yet another block of butter (kerrygold's on offer anyway!) to set about making a few different flavours so I can just pop them into or on top of my baked/steamed/pan-fried vegetables/fish/meat<-- yes that's just how useful they are, and not to mention, easy. You can use any combination of herbs you want, or in my case, need to use up.

Garlic and Herb (Parsley) Butter
makes 1 little log
1/4 block of butter
2-3 tbsp of chopped fresh parsley (leaves only)
1 clove garlic, finely grated
sea salt, to taste (if using unsalted butter)

1. Leave the butter out till it softens.

see how yellow grassfed butter is?

2. Mix in the chopped herbs, garlic and sea salt.

3. Scoop onto clingfilm and then wrap the clingfilm around the butter mixture. Roll (the way you roll play-doh!) gently till you get a little log, then twist to seal the edges.

4. Chill in the fridge for a couple of hours, or till it hardens.

Just slice into coins as and when you need them!

This was a quick dinner:

Pan-fried Mackerel with Garlic and Parsley Butter
serves 1
1 mackerel fillet
sea salt, black pepper (to taste)
2-3 'coins' of flavoured butter (above)
1/2 tbsp extra virgin olive oil

1. Pre-heat oven to 180 degrees celsius.
2. Score the mackerel skin, you can slash or do criss-crosses , it just helps to keep it from curling up. Season on both sides.
3. Place the mackerel skin side down on a pan over medium high heat for about 10 min (could be a bit less even, depend how thick your fillet is. Just watch the colour change. It's easy though, no work. You shouldn't try to keep poking it).
4. When almost done, add one coin of butter to the pan and swirl about the edges of the mackerel, to help the skin caramelise and crisp up more.
5. Serve with more coins of herb butter and simply cooked greens. (you can drop coins of flavoured butter into the greens too hehe. never too much eh?)

The flavour of the garlic and parsely, and most importantly, that creamy nutty butter, just melts into the "boring old pan-fried fish", making for a quick yummy dinner!


  1. Sooooo great! <3 Love fried fish. Nice blog :-) Hugs!

  2. Oh wow! I am going to try this tonight! Grass fed butter is such a beautiful yellow, you're right! It is just like free range chicken egg yolks....they are SO much brighter than the yolks of caged chickens.

  3. That looks lovely and beautiful pictures. Thank you for sharing this wonderful recipe with Any One Can Cook :)

  4. I love herb butter! Thanks for the recipe. It sounds so fresh and like spring. Can't wait to try it.

  5. The herb infusion is interesting. Can imagine how nice it would taste with baguettes!

  6. This is one of the best ways ever to wake up both meat and veg, and is also a great way to preserve herbs at the end of the season (and it's nice to have good butter in the freezer all winter long). Great pics. Thanks for linking to the Hearth and Soul hop.

  7. This sounds delicious. I love flavoured butters, but they are very dangerous for me ;)... I love them too much.
    *kisses* HH

  8. Thank you all (:

    yes shuqi it'll also be great on good crusty bread! haha see, even more versatile.

    hahaha heavenly housewife, you can't have too much butter ;) hee hee

  9. both the butter and the fish! Thanks for sharing this and thanks for dropping by my blog. :)

  10. You are so creative to make your own herb butter, looks so flavorful! Thanks so much for stopping by my blog and leaving your lovely comment. See you again...

  11. BUTTER!!!!! GARLIC!!!! TOGETHER!!!! *drools*
    i totally need to marry you, shu!!
    oh, and sometime, i need to find time to write an ode to the great yummilishiousness of butter and it's versatile omnomability with totally anything!!

  12. Great method! Definitely will be using this idea from now on. BTW, love Kerrygold butter.

  13. Hey! Where to buy kerrygold butter?! thanks

    1. Hey leela! Are you based in the uk? Kerrygold's one of the most common brands here, even in the supermarkets! Their butter is from (Irish, hence pretty local) grassfed cows. It's my go-to brand when I haven't got some from the farmer's market.