Page 1 of 3 123 LastLast
Results 1 to 10 of 28

Thread: Butter recipes page

  1. #1
    lambchop's Avatar
    lambchop is offline Senior Member
    Join Date
    Jun 2012
    Location
    Home
    Posts
    308

    Butter recipes

    Primal Fuel
    Hi, anyone got killer butter recipes?
    I think it would be a good idea to make batches of some parsley or garlic or herb butter for meat and veg.
    Any recipes or hints how to make it so you get those nice discs they have in restaurants. Do you melt it and add stuff and what do you pour it into to set and do you then cut and freeze?
    Thank!

  2. #2
    SteakNchop's Avatar
    SteakNchop is offline Senior Member
    Join Date
    Nov 2010
    Location
    San Francisco Bay Area
    Posts
    411

  3. #3
    lambchop's Avatar
    lambchop is offline Senior Member
    Join Date
    Jun 2012
    Location
    Home
    Posts
    308
    I am seeking input from people here who are more likely to use it alot. Why don't you ignore it if you think I should look it up myself instead of being a smartass.

  4. #4
    SteakNchop's Avatar
    SteakNchop is offline Senior Member
    Join Date
    Nov 2010
    Location
    San Francisco Bay Area
    Posts
    411
    Quote Originally Posted by lambchop View Post
    I am seeking input from people here who are more likely to use it alot. Why don't you ignore it if you think I should look it up myself instead of being a smartass.
    Does this help?

    Ingredients:

    4 oz. Butter (1 stick), softened
    1/4 Cup Herbs (your choice), finely chopped
    1 Teaspoon Lemon Juice
    Sea Salt, to taste
    Preparation:

    Any combination of herbs will do here. Trying a mixture of any of the following: tarragon, chives, parsley, dill, rosemary, thyme, sage, dill or use a single herb. Chop the herbs as fine as possible.
    Cream the butter and herbs together with a fork. Add the lemon juice and salt to taste.

    On a piece of plastic wrap, shape the butter into a log about one inch in diameter. Wrap the log in plastic.

    The butter will keep in the refrigerator for a week or a month in the freezer.

    When you're ready to use it, just slice off a piece and place directly on the hot food. If the butter is frozen, let it warm slightly before using.


    That sounds like a good recipe. How about this one?


    Ingredients:
    1 stick (1/2 cup) unsalted butter, softened
    1/2 cup finely chopped fresh flat-leaf parsley
    2 tablespoons minced shallot
    2 tablespoons fresh lemon juice
    1/2 teaspoon minced garlic
    1 teaspoon salt
    1/4 teaspoon black pepper

    Preparation:
    Process in a food processor until smooth.


    Happy?

  5. #5
    Danielfire's Avatar
    Danielfire is offline Senior Member
    Join Date
    Jun 2012
    Location
    Australia - Sydney
    Posts
    258
    I like a combination of parsley and garlic. I don't melt the butter but leave it out for ages, then mix it up. I put the mixture into a piping bag and make snakes, which I then just keep in the fridge. Doesn't last long! It is handy to have it ready to add to meat that is resting etc. Do it!

  6. #6
    lambchop's Avatar
    lambchop is offline Senior Member
    Join Date
    Jun 2012
    Location
    Home
    Posts
    308
    Thanks.

    The piping bag sounds like a good idea, I'll give it a try.

  7. #7
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    whip raw honey with kerrygold unsalted butter
    done deal
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  8. #8
    sjmc's Avatar
    sjmc is offline Senior Member
    Join Date
    May 2011
    Posts
    593
    Quote Originally Posted by Dr. Bork Bork View Post
    whip raw honey with kerrygold unsalted butter
    done deal
    oh my.

    ETA: ok, collected myself a bit. what do you put that on?
    Last edited by sjmc; 06-23-2012 at 05:40 PM.

  9. #9
    jammies's Avatar
    jammies is offline Senior Member
    Join Date
    Sep 2010
    Posts
    4,522
    I recently had a steak served with a garlic bone marrow butter on it. It was amazing. I have not tried to make it yet, but I am going to make it sort of like this but I will leave out the parsley.

    Bone Marrow Butter | Food With Legs


    And honey butter, as dr. bork mentioned - too good for words.
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

  10. #10
    lambchop's Avatar
    lambchop is offline Senior Member
    Join Date
    Jun 2012
    Location
    Home
    Posts
    308
    oh yum, they both sound delicious thanks. a good way to get some marrow in. What do you use the honey one for?

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •