Flavoured butters – also called compound butters – are used to bring flavour to dishes at the last minute. You blend the butter with herbs or spices, shape it into a roll in cling film and freeze or chill it. Cut off a slice of flavoured butter when you need it and melt it over a steak, lamb or pork chop, roast lobster or any whole or fillet of fish or roast vegetables. Use it to stuff escargot or add a sliced to fish before you bake it en paupiette. We’ve used basil and lemon in this recipe but you could use parsley, fresh thyme or any fresh herb.
200g unsalted butter, slightly softened
Large handful fresh basil leaves
1 clove garlic, very finely chopped
Zest of quarter of a lemon
1. Whizz all the ingredients in a blender or food processor or pound it by hand in a pestle and mortar.
2. Shape the butter into a roll in cling film. Chill or freeze.
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To make Japanese Yuzu and Soy Sauce butter, add a tablespoon of yuzu to 200g softened butter, add 1 teaspoon of light soy sauce and follow the method above. Serve with roast sweet potato (to roast sweet potato, place the unpeeled sweet potato on a rack in the oven at 200C and bake until soft – it takes between 35 to 60 minutes depending on the size of the sweet potato. Cut a slit in the sweet potato and top with a knob of yuzu butter. And yes, you can eat the skin!).