5 Sweet & Savory Flavored Butter Recipes

Plain butter is so last year.

January 11, 2016
rose and shallot butter
1/6 Adrianna Adarme

As far as comfort food goes, it doesn't get much better than butter and biscuits, and since it's OK to love butter again, now's the time to make your own. The flaky dough, covered in savory butter should be given more often in times of need, but it can't be plain butter. That's just boring.

More: 15 Soup Recipes for Chilly Weather

It has to be flavored with special and tasty additions. These butters, savory and sweet, can go on so many things: warm breakfast waffles, fluffy biscuits, a piece of crusty bread, a juicy steak, a steaming baked potato ... really, the options are endless, all proving that butter really does make everything better.

chipotle bbq bourbon butter on potato
2/6 Adrianna Adarme
Chipotle BBQ Bourbon Butter (Savory)

This recipe was inspired by the famed butter served at the Hog Island Oyster Farm in Point Reyes Station, California, where pats of this glorious business melt atop grilled oysters. It's spicy, a tad sweet, and a teeny bit boozy. This butter would be perfect on a steaming baked potato or smothered on a warm dinner roll.

Chipotle BBQ Bourbon Butter
(Makes a heaping 1/4 cup)

Ingredients:
1/4 cup bourbon
1 tablespoon light or dark brown sugar
Pinch of fine-grain sea salt
1 clove garlic
2-3 chipotle chile peppers in adobo sauce
1/4 cup unsalted butter, at room temperature

Directions:
1. In a small saucepan, combine the bourbon, sugar, and salt. Bring to a simmer and cook for about 1 minute, or until it reduces by half. Turn off the heat and cool to room temperature.

2. In a food processor, combine the garlic and chipotle peppers and pulse until chopped. Next, add the cooled bourbon mixture and the butter and pulse until completely combined, about 30 seconds.

3. Serve softened or chilled. To chill, transfer the butter to the center of a sheet of plastic wrap. Shape the butter into a log and wrap tightly. Store in the fridge for at least 2 hours.

nori, ginger, and sesame seed butter
3/6 Adrianna Adarme
Nori, Ginger & Sesame Seed Butter (Savory)

This butter has it all: It's briny, like the ocean breeze, and a little spicy thanks to the ginger. Plus, the sesame seeds add a nice nuttiness and texture. I love it on a piece of crusty bread or even a steak for a bit of a surf 'n' turf vibe, but my all-time favorite way to enjoy it is to mix it into a bowl of warm fried rice and drop a runny egg right on top. 

Nori, Ginger & Sesame Seed Butter
(Makes about 1/4 cup)

Ingredients:
1/4 cup unsalted butter, at room temperature
1 tablespoon finely chopped toasted nori (about 1/4 sheet)
3/4 teaspoon freshly grated ginger
1/4 teaspoon sesame seeds

Directions:
1. To a bowl, add the butter, nori, grated ginger, and sesame seeds. Using a fork, mix until the additions are evenly combined throughout the butter.

2. Serve softened or chilled. To chill, transfer the butter to the center of a sheet of plastic wrap. Shape the butter into a log and wrap tightly. Store in the fridge for at least 2 hours.

rose and shallot butter
4/6 Adrianna Adarme
Rosé & Shallot Butter (Savory)

This butter is my version of the ubiquitous pinot noir and cabernet butter that seems to grace every menu in Wine Country. Think of this butter as its sprightly and cuter younger sister. This beautifully hued butter tastes light and fresh, just like summer. The shallot gives it a gentle onion flavor, while the rosé provides a slightly sweet and acidic element that would work wonderfully on a steak or even eaten with a bunch of spicy breakfast radishes and a sprinkling of sea salt. 

Rosé & Shallot Butter
(Makes 1/4 cup)

Ingredients:
1/2 cup rosé wine, at room temperature
Scant 1/4 teaspoon fine-grain sea salt
1/4 cup unsalted butter, at room temperature
1 tablespoon finely chopped shallot (about 1/2 shallot)

Directions:
1. In a small saucepan over medium-high heat, bring the rosé and salt to a simmer. Cook the rosé until it reduces by three-fourths to 2 tablespoons, about 5 minutes. Pour the reduced rosé into a small bowl and cool to room temperature.

2. Add the butter to a medium bowl. Slowly incorporate the wine into the softened butter, whipping with a fork in between additions. At first it may seem like it won’t want to combine, but keep going—it'll eventually get there. Lastly, fold in the shallot.

3. Serve softened or chilled. To chill, transfer the butter to the center of a sheet of plastic wrap. Shape the butter into a log and wrap tightly. Store in the fridge for at least 2 hours.

strawberry rose petal butter
5/6 Adrianna Adarme
Strawberry-Rose Petal Butter (Sweet)

Floral concoctions like rose water and orange blossom water are usually too overpowering for me. Just one lavender scone can make me feel like Ralphie in A Christmas Story with a bar of soap in my mouth. Luckily, I discovered dried rose petals, which I find have a delightfully delicate flavor. In this instance, they work wonderfully with sweet strawberries and creamy butter. A dollop of this butter would be a dream on an English scone or slathered on a slice of
warm pound cake.

Strawberry-Rose Petal Butter
(Makes 1/4 cup)

Ingredients:
1/2 cup fresh or frozen and thawed strawberries
2 tablespoons sugar
1/4 teaspoon fine-grain sea salt
1/4 cup unsalted butter, at room temperature
1 teaspoon crushed rose petals

Directions:
1. In a saucepan over medium heat, cook the strawberries, sugar, and salt until softened, about 3 to 5 minutes. Pour the strawberry puree through a strainer into a medium bowl. You’ll end up with 1 tablespoon.

2. Add the softened butter and beat, using an electric mixer. The butter will appear sloshy and may take a minute to come together, but keep going. Fold in the crushed rose petals.

3. Serve softened or chilled. To chill, transfer the butter to the center of a sheet of plastic wrap. Shape the butter into a log and wrap tightly. Store in the fridge for at least 2 hours.

Tip: Dried edible rose petals can be found in tea shops and gourmet spice stores.
Tip: To dry your own edible rose petals, make sure to use organic roses (no pesticides!). Remove the petals from the stems and spread them out on a baking sheet. The petals will dry from the tips downward. Allow the petals to dry for 2 to 3 days, then store them in an airtight container.

Coconut Rum Butter
6/6 Adrianna Adarme
Coconut Rum Butter (Sweet)

If you ever find yourself dreaming about a Caribbean vacation on a dreary day, make this butter and close your eyes. You'll see a sandy beach and yourself wearing heart-shaped sunglasses, holding a piña colada. At least that's what I see.

Coconut Rum Butter
(Makes 1/4 cup)

Ingredients:
3 tablespoons dark rum
1 tablespoon + 1 teaspoon sugar
Pinch of fine-grain sea salt
1/4 cup unsalted butter, at room temperature
1 tablespoon shredded unsweetened coconut

Directions:
1. In a small saucepan set over medium heat, add the rum, sugar, and salt. Cook the rum mixture until it reduces by half, about 2 minutes. Set aside and cool to room temperature.

2. In a medium bowl, place the softened butter. Add the rum mixture in multiple additions, being sure to thoroughly mix between additions. Fold in the coconut.

3. Serve softened or chilled. To chill, transfer the butter to the center of a sheet of plastic wrap. Shape the butter into a log and wrap tightly. Store in the fridge for at least 2 hours.

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