Flavoured Butters four ways

Flavoured butters, known by chefs as compound butters, are an excellent way to enhance your BBQ or grilled steaks this summer and so easy to make in a variety of tasty combos. Never fear if red meat is not to your taste – flavoured butters are just as delicious on steamed vegetables or under the skin of chicken and turkey roasts.

Ingredients

Thyme and Lemon butter

125g butter, softened at room temperature
2 tbsp fresh thyme leaves
Zest of one lemon
Flaked salt to taste

Garlic and Parsley butter

125g butter, softened at room temperature
2 tbsp parsley, finely chopped
1 clove garlic, minced
Flaked salt to taste

Coriander lime chilli butter

125g butter, softened at room temperature
3 tbsp coriander leaves, finely chopped
1 tbsp fresh lime zest
1 red chilli, deseeded and finely chopped.

Blue cheese butter

125g butter, softened at room temperature
50g blue cheese, crumbled
1 tsp quality red wine vinegar

Method

Combine ingredients for each butter flavour in food processor and pulse until combined. If you don’t have a food processor, beat the butter with a wooden spoon until it is soft and creamy and mix in flavours.
Spread each butter mixture onto a rectangle of greaseproof paper. Roll it around the butter to form a log and twist the ends to secure. Refrigerate for 45 minutes or until set.
When you are ready to use the butter, place it at room temperature 15 minutes before required. To serve, slice thin rounds and place on top of cooked steaks just before serving.