Nancy's Seasoned Butters
Store the butter in either ramekins or form into a
log and wrap in plastic wrap until ready to use.
Refrigerate up to 2 weeks freeze for 4 months. Great with seafood or
vegetables
Garlic Butter
2 sticks of unsalted butter, at room temperature
1/4 cup finely chopped garlic
1 tbs Worcestershire
Salt
Freshly ground white pepper
In a mixing bowl, combine all of the ingredients together. Mix well.
Season with salt and pepper. Store the butter in either ramekins or form into a
log and wrap in plastic wrap until ready to use.
The butter can be used in various combinations for meat, fish or
vegetables
Lemon Parsley Butter
1/2 cup butter or marg room temperature
3 tbs finely chopped parsley
1/2 tsp finely chopped garlic
1 tsp shredded lemon peel
1 tbs lemon juice
salt & pepper
Beat seasoning into butter and shape into a roll. Wrap in wax paper or
plastic wrap
Anchovy Butter
1/2 cup butter or marg room temperature
2 anchovy filets rinsed, drained
1/2 tsp finely chopped garlic
2 tbs lemon juice
2 tsp capers chopped
Beat seasoning into butter and shape into a roll. Wrap in wax paper or
plastic wrap
Lime Cilantro Butter
1/2 cup butter or marg room temperature
1 tsp shredded lime peel
2 tbs lime juice
1-2 tbs finely chopped cilantro
salt & pepper
Beat seasoning into butter and shape into a roll. Wrap in wax paper or
plastic wrap
Lime Cumin Butter
1/2 cup butter or marg room temperature
1/4 tsp shredded lime peel
1 tbs lime juice
1tsp ground cumin
1/4 tsp cayenne pepper
salt & pepper
Dill Butter
1/2 cup butter or marg room temperature
1 tsp shredded lemon peel
2 tbs lemon juice
1-2 tbs finely chopped dill or 1-11/2 tsp dill weed
salt & pepper
Pesto Butter
1/2 cup butter or marg room temperature
1-1/2 tsp finely chopped parsley
1-11/2 tsp dried basil crushed
2 tsp finely grated Parmesan cheese
1/2 clove garlic minced
salt & pepper
The man who removes a mountain begins by carrying away small
stones.
- William Feather