Mike Garten
Amp up the flavour of softened butter by stirring in herbs and spices. Merely slice and toss with roasted or grilled veggies, or use to high meats and seafood for immediate deliciousness.
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Smoky Cheddar
c.
(1 stick) unsalted butter, at room temperature
oz.
extra-sharp orange Cheddar, grated
tbsp.
finely chopped cilantro
tsp.
lime zest plus 2 teaspoons juice
Sizzling Honey
c.
(1 stick) unsalted butter, at room temperature
tbsp.
habanero scorching sauce (we used Tabasco), plus extra to style
Herby Mustard
c.
(1 stick) unsalted butter, at room temperature
small shallot, finely chopped (about 2 tablespoons)
tbsp.
chopped flat-leaf parsley
to 2 teaspoons Dijon mustard
tsp.
contemporary thyme leaves
Miso Garlic
c.
(1 stick) unsalted butter, at room temperature
small clove garlic, grated
scallion, finely chopped
tbsp.
toasted sesame seeds
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For all butters, combine in a bowl to mix after which, utilizing plastic wrap, form the combination right into a cylinder and twist the ends to seal; refrigerate for as much as 2 weeks or freeze for as much as 2 months. Slice and toss with roasted or grilled veggies, or use to high meats and seafood.
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