Brush some flavored butter over a plain grilled steak, chicken or fish
Garlic Butter
1 ½ sticks unsalted butter, slightly softened
4 cloves garlic coarsely chopped
Kosher salt and freshly ground pepper
Combine the butter and garlic in a food processor or with the mixer until smooth. Season with s&p.
Cilantro Butter
1 stick unsalted butter slightly softened
6 cloves garlic coarsely chopped
¼ cup fresh cilantro leaves
1 to 2 teaspoons fresh lime juice
Kosher salt and freshly cracked pepper
Combine the butter, garlic, cilantro and 1 teaspoon of lime juice in a food processor or with a mixer until smooth, add more lime juice if needed.
Balsamic Rosemary Butter
2 cups balsamic vinegar
2 teaspoons whole peppercorns
2 teaspoons honey
2 tablespoons chopped fresh rosemary
1 ½ sticks unsalted butter, slightly softened
Kosher salt
Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to ¼ cup; about 8-10 mins. Remove peppercorns, whisk in the honey and rosemary and let cool to room temp. Combine the balsamic mixture with the butter and 1 teaspoon salt in the food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 mins to set slightly.
Garlic Butter
1 ½ sticks unsalted butter, slightly softened
4 cloves garlic coarsely chopped
Kosher salt and freshly ground pepper
Combine the butter and garlic in a food processor or with the mixer until smooth. Season with s&p.
Cilantro Butter
1 stick unsalted butter slightly softened
6 cloves garlic coarsely chopped
¼ cup fresh cilantro leaves
1 to 2 teaspoons fresh lime juice
Kosher salt and freshly cracked pepper
Combine the butter, garlic, cilantro and 1 teaspoon of lime juice in a food processor or with a mixer until smooth, add more lime juice if needed.
Balsamic Rosemary Butter
2 cups balsamic vinegar
2 teaspoons whole peppercorns
2 teaspoons honey
2 tablespoons chopped fresh rosemary
1 ½ sticks unsalted butter, slightly softened
Kosher salt
Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to ¼ cup; about 8-10 mins. Remove peppercorns, whisk in the honey and rosemary and let cool to room temp. Combine the balsamic mixture with the butter and 1 teaspoon salt in the food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 mins to set slightly.
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