Created by Dirk Baeuerle, Amateur Cook
Ever want to know a simple way to kick up your meals? Well, check this out -
*NOTE: The butter I use is organic, unsalted sweet cream butter.
CAPER BUTTER – To 8 tablespoons butter (1 stick), add 1 teaspoon crushed capers. Stir in 1/2 teaspoon each orange and lemon juice and 1/4 cup drained, finely chopped anchovies. Shape into balls and chill. Works great for broiled fish dishes!
ORANGE BUTTER - To 8 tablespoons butter (1 stick), blend in 1 tablespoon each finely grated orange rind, orange juice, and green peppercorns. Spread 1/2-inch thick layer on foil and chill. Cut into small rectangles. Works great with fish, pork, chicken, game and vegetables.
RED BELL PEPPER BUTTER - To 8 tablespoons butter (1 stick), beat in a pinch of ground ginger and a few drops of Tabasco sauce. Mix 3 tablespoons finely chopped red bell pepper. Form into a long roll. Wrap in foil and chill. Unwrap, coat in finely chopped parsley and slice into 1/3-inch thick slices. Works great with broiled meats, fish, baked potatoes and vegetables.
MUSTARD BUTTER - To 8 tablespoons butter (1 stick), beat in 1 tablespoon mustard, 6 drops Tabasco sauce and a dash of Worchestershire sauce. When light and fluffy, transfer to a piping bag with small plan tube and pipe three blobs close together onto foil. Repeat. Chill well. Decorate with tiny herb sprig. Works great with meats and fish.
TOMATO BUTTER - To 8 tablespoons butter (1 stick), beat in 2 teaspoons tomato paste. Chill. Form into balls. Works great with meat, fish, pasta and vegetables.
FRESH HERB BUTTER - To 8 tablespoons butter (1 stick), blend in 1 tablespoon freshly chopped mixed fresh herbs (chives, tarragon, and parsley). Form into a roll. Wrap in foil and chill. Slice the butter into 1/3-inch thick slices. Works great with meat, fish and vegetables.