FLAVOURED BUTTER
Sometimes, it’s the smallest flourish that transforms a simple dish into something splendid. A golden swirl of herb butter — soft, fragrant, and full of garden secrets — can whisper flavour into even the most humble bite.
Known more formally as “compound butters,” these little flavour gems are one of the most delightful tricks up a home cook’s sleeve. And oh, the joy of making them yourself!
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Start with a beautiful butter — the kind that’s full of creaminess and promise. You may use a good shop-bought version or, if you're feeling a little extra enchanted, flutter down to the bottom of this page where a recipe for homemade butter awaits.
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Let your butter rest at room temperature for a good while — a few hours should do. It should be soft enough to coax gently with a spoon, not unlike frosting a cloud.
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Gather Your Green Companions - Fresh or dried herbs are both welcome here. If using fresh (we’re particularly fond of basil, thyme, wild garlic, or even a sprinkle of edible flowers), give them a gentle rinse and let them dry completely before you snip or chiffonade. Chiffonade, you say? Why yes — simply roll up the leaves like tiny scrolls and slice them into silky green ribbons.
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The Whipping of the Butter - Mix your herbs into the softened butter. Let the aroma bloom as the green swirls through gold — this is your flavour canvas, and anything from garlic to lemon zest, chili flakes, or violets may dance across it.
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Now, shape your butter:
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Option one: Spoon into charming little butter moulds.
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Option two: Dollop onto a sheet of wax paper or clingfilm and roll into a log — a butter scroll, if you will. I rather like clingfilm, as it hugs the butter into a neat little cylinder.
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Chill until firm, then slice into dreamy rounds — ¼-inch is perfect for perching on hot toast or melting atop vegetables.
A Note on Keeping
Your herb butter will happily keep in the fridge for a few days, sealed in a container or wrapped and tucked into a zipper bag. It also freezes beautifully for up to two months. If frozen, let it thaw just enough to soften before using.
A Butter of One’s Own
For those with curious hands and a bit of cream in the fridge, here’s a quick spell for crafting your very own butter:
HOW TO
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Using a handheld churn or a blender (I adore my old-fashioned Kilner butter churn), whisk the cream on high speed.
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In a few magical minutes, the cream will separate — butter will appear, and a pool of buttermilk will gather like morning dew.
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Add your salt if desired, then gently scoop the butter into your hands (a muslin cloth helps here) and give it a tender squeeze.
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For longer life, dip the butter in a bowl of iced water to rinse away leftover buttermilk. Pat dry with a clean kitchen cloth or paper.
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Form into a round or a little log, and pop it into the fridge until needed.
INGREDIENTS
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300ml double cream
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A pinch of sea salt (for those who like a little sparkle)
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Iced water (optional, to keep your butter fresh and sweet)
A Final Whisker of Wisdom
300ml of cream yields around 200g of golden butter and about 100ml of buttermilk — a lovely bonus for baking or stirring into sauces.