• 15 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
chill:
1 week
Servings:
32
Yield:
4 (1/2-cup) logs
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Ingredients

Dill-Chive Butter:

Directions

Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add dill, chives, and pepper. Beat on low speed until combined.

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  • Divide flavored butter among 4 pieces of plastic wrap. Shape each portion into a 4-inch log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

  • To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1 1/2 to 2 hours if frozen) or until softened. Cut into slices.

Tarragon-Shallot Butter:

Prepare as directed, except substitute 1/4 cup finely snipped fresh tarragon and 2 tablespoons finely chopped shallot (1 medium) for the dill and chives.Nutrition analysis per serving: 102 cal., 12 g total fat (7 g sat. fat), 30 mg chol., 102 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 0 g pro. Daily Values: 8% vit. A, 1% vit. C, 0% calcium, 0% iron

Gremolata Butter:

Prepare as directed, except use 1/3 cup finely snipped fresh Italian (flat-leaf) parsley, 2 teaspoons finely shredded lemon peel, and 2 cloves garlic, minced, instead of the dill, chives, and pepper.Nutrition analysis per serving: 102 cal., 12 g total fat (7 g sat. fat), 30 mg chol., 102 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 0 g pro. Daily Values: 8% vit. A, 2% vit. C, 0% calcium, 0% iron

Cilantro-Lime Butter:

Prepare as directed, except substitute 1/3 cup finely snipped fresh cilantro, 2 tablespoons finely chopped fresh jalapeño chile peppers, and 1 tablespoon finely shredded lime peel for the dill and chives.Nutrition analysis per serving: 102 cal., 12 g total fat (7 g sat. fat), 30 mg chol., 101 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 0 g pro. Daily Values: 7% vit. A, 2% vit. C, 0% calcium, 0% iron

Raspberry Butter:

Omit dill, chives, and pepper. In a large mixing bowl beat butter and 2 tablespoons powdered sugar with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add 1 cup fresh raspberries. Beat on low speed just until combined, scraping sides of bowl once. Continue as directed in Step 2.Nutrition analysis per serving: 105 cal., 12 g total fat (7 g sat. fat), 30 mg chol., 101 mg sodium, 1 g carb., 0 g fiber, 1 g sugar, 0 g pro. Daily Values: 7% vit. A, 2% vit. C, 0% calcium, 0% iron

Blackberry-Honey Butter:

Omit dill, chives, and pepper. In a food processor combine 1/2 cup fresh blackberries and 1/2 cup honey. Cover and process until smooth. Strain through a fine-mesh sieve, discarding seeds. In a large mixing bowl beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add the strained blackberry mixture. Beat on low speed until combined. Gently fold in 1/2 cup additional fresh blackberries, coarsely chopped. Continue as directed in Step 2.Nutrition analysis per serving: 120 cal., 12 g total fat (7 g sat. fat), 30 mg chol., 101 mg sodium, 5 g carb., 0 g fiber, 5 g sugar, 0 g pro. Daily Values: 7% vit. A, 2% vit. C, 1% calcium, 0% iron

Nutrition Facts

102 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 0g; monounsaturated fat 3g; cholesterol 30mg; sodium 101mg; potassium 5mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 0g; trans fatty acid 0g; vitamin a 365IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 1mcg; vitamin b12 0mcg; calcium 4mg; iron 0mg.
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Reviews

15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
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