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Ingredients

Garlic and parsley

Basil, parmesan & tomato

Chilli, coriander & lime

Horseradish & chive

Method

  • STEP 1

    Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.

  • STEP 2

    Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

RECIPE TIPS
USING UNSALTED BUTTER?

If you are using unslated butter add a pinch of fine sea salt to your mix.

Recipe from Good Food magazine, July 2007

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