Monday, September 5, 2011

DIY Groceries-Flavored Butters

Mexican, Middle East, Italian, and Teriyaki Butters
One of the easiest ways to dress up food (particularly veggies) is to add some flavored butter.  Flavored butters are easy to make and relatively inexpensive.  The flavor combinations are limited only by one’s imagination.  A single spice or herb can be used or a combination.  Try basil butter on green beans or cumin butter on corn.  Try 1/2 to 1 t. per stick of butter.

Butter can be mixed with teriyaki sauce, steak sauce, Worcestershire sauce, barbecue sauce, Heinz 57 sauce, A-1 sauce, etc.  Try 1 to 2 T. per stick of butter

Dry salad dressing and soup mixes can also be mixed into butter.  Use 1 T. or more per stick of butter.  So move over garlic butter and let someone else play.

Use flavored butter on veggies, pasta, meat such as steaks, hot breads such as cornbread, French or Italian bread, or rolls.

I usually do a quarter pound of butter at a time.  I just let the butter soften, mix in whatever flavoring I’m using, wrap in plastic wrap and let the butter firm up  at least overnight.
 
Here are some combinations that I made recently.  Adjust the seasonings to your own liking.

Teriyaki Butter
1 stick butter, softened
2 T. Kikkoman Teriyaki Baste and Glaze

Mix butter and Baste and Glaze together until well blended.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, hot bread.

Italian Butter
1 stick butter, softened
1 t. basil
1/2 t. oregano
1/4 t. thyme, crushed
dash pepper
dash garlic powder

Stir herbs together in a small bowl.  Add butter and mix well.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, pasta,  hot bread.  Especially good on green beans.

Mexican Butter
1 stick butter, softened
1 t. oregano
1/2 t. cumin
1/2 t. chili powder
1/4 t. cloves
1/4 t. garlic powder

Stir herbs together in a small bowl.  Add butter and mix well.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, pasta, hot bread.  Especially good on corn.

Middle East Butter
1/2 t. curry powder
1/2 t. cinnamon
1/2 t. nutmeg
dash cloves
dash dry mustard

Stir herbs together in a small bowl.  Add butter and mix well.  Turn into a small glass or plastic container or wrap in plastic.  Refrigerate overnight to firm up.  Use on veggies, meat, pasta, hot bread.  Especially good on peas.

There are, of course, sweet butters, too; but that is a whole other subject.

Linking to Ingredient Spotlight

2 comments:

  1. These sound delicious! I've had herb butters before, but these flavors are different. Yum!

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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