Flavored Butters

[jennythereader]

When folks are making honey butter or herb butter for events, what ratio of flavor:butter do you use? What mix of herbs?

Comments

[purpura.livejournal.com]

Honey butter I usually eyeball. The key is to work with soft butter. Then, in a mixer or using a hand held. Whip in the honey until it tastes the way you want it.
For herbed butter, I find that garlic powder works better than fresh garlic. Since there is no cooking process, the raw garlic taste can get pretty strong. Other herbs to include would be fresh basil and oregano, parsley, thyme. No sage, it will take over... unless you want a sage butter.
As for proportions for the herbed butter it's another guessing game. It really depends on how much your going to make. I never really measure anything, I jusst do it until it tastes right...

[jennythe-reader.livejournal.com]

I've made honey butter before, but figured I'd check if anyone had any advice.

The herb butter on the other hand, I've never made before. I'm thinking 1 lb of butter with garlic powder and basil. Roughly how much should I use? 1/8th of a teaspoon? 1 Tablespoon? A cup? I need a starting point before I can adjust to taste.

[purpura.livejournal.com]

At a guess, I'd sat a solid teaspoon. I'd sprinkle it over the butter until lightly coated, whip it up and taste.

[jennythe-reader.livejournal.com]

Thanks for the advice!

[stefka.livejournal.com]

Additional thought ... you can add cinnamon, too, to honey butter. Yummy.

To taste, like everything else.

[jennythe-reader.livejournal.com]

That's a good idea. Maybe I'll do two mini-batches of the honey butter, one with cinnamon and one without.