Flavoured Butters
Source: https://www.oldenburger-professional.com/flavoured-butters
Total time
30 Minutes
Difficulty
normal
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Turmeric Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 4 | g | turmeric |
| 2 | g | ground ginger |
| salt | ||
For the Smoked Paprika Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 10 | g | smoked paprika |
| salt | ||
For the Beetroot & Wasabi Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 10 | g | beetroot powder |
| 6 | g | wasabi |
| salt | ||
For the Soy Sauce Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 70 | ml | soy sauce |
| 10 | ml | maple syrup |
| salt | ||
For the Pepper Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 4 | g | salt |
| 2 | g | red long pepper, finely ground |
For the Black Salt Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 4 | g | black salt |
| 2 | g | bamboo charcoal |
For the Basil Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 1 | bunch basil | |
| 50 | ml | olive oil |
| 30 | g | pine nuts |
| salt | ||
For the Coriander Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 1 | bunch coriander | |
| 20 | ml | sesame oil |
| 5 | g | coriander seeds |
| 30 | g | cashews |
| salt | ||
For the Flat-leaf Parsley Butter: |
||
| 250 | g | Oldenburger Butter, unsalted, room temperature |
| 1 | bunch flat-leaf parsley | |
| 80 | ml | groundnut oil |
| 30 | g | peanuts |
| salt | ||
preparation
Making the Turmeric and Smoked Paprika Butters
Whip the Oldenburger Butter with the salt and spices
(turmeric and ginger or smoked paprika) until creamy.
Making the Beetroot & Wasabi Butter
Whip the Oldenburger Butter with the salt, beetroot powder
and wasabi until creamy.
Making the Soy Sauce Butter
Reduce the soy sauce with the maple syrup by half and
leave to cool. Whip the Oldenburger Butter with the salt and
soy reduction until creamy.
Making the Pepper and Black Salt Butters
Whip the Oldenburger Butter with the salt and long pepper
or with the black salt and bamboo charcoal until creamy.
Making the Basil Butter
Pluck the basil leaves and blend into a fine paste with the
olive oil and pine nuts. Whip the Oldenburger Butter with
salt, then add the paste after a short while and continue
whipping until creamy.
Making the Coriander Butter
Pluck the coriander leaves and blend into a fine paste with
the sesame oil, coriander seeds and cashews. Whip the
Oldenburger Butter with salt, then add the paste after a
short while and continue whipping until creamy.
Making the Flat-leaf Parsley Butter
Pluck the parsley leaves and blend into a fine paste with the
groundnut oil and peanuts. Whip the Oldenburger Butter
with salt, then add the paste after a short while and continue
whipping until creamy.
The Final Touch
Pipe each butter into a piping bag and pipe onto a serving
board. Serve with bread of your choice.