Gabrielle Hamilton's Flavored Butters

By Jonathan Reynolds

Total Time
10 minutes, plus refrigeration
Rating
3(14)
Comments
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Ingredients

Yield:4 servings

    Parsley-shallot Butter

    • 8tablespoons unsalted butter, at room temperature
    • ½cup finely chopped Italian parsley
    • 1medium shallot, peeled and minced
    • 1teaspoon salt

    Orange-poppy-seed Butter

    • 8tablespoons unsalted butter, at room temperature
    • Zest and juice of 1 orange
    • 1teaspoon salt
    • ½teaspoon poppy seeds

    Hawaiian-sea-salt Butter

    • 8tablespoons unsalted butter, at room temperature
    • 2teaspoons Hawaiian sea salt
    • Few drops blue food coloring
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

642 calories; 69 grams fat; 43 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 327 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For all versions, cut butter into pieces and place in the bowl of a food processor. Add the remaining ingredients and process until smooth. Chill until ready to use.

  2. Step 2

    To serve, steam 2 pounds of vegetables. Place ¼ pound of vegetables on each plate and top with 1 or more tablespoons flavored butter.

Ratings

3 out of 5
14 user ratings
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Comments

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Susie

Add avocado cubes and a touch of Dijon to softened butter. Great on top of swordfish steaks. You can also add chives, parsley, red pepper flakes….use your imagination. Great for a summer night’s dinner

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