By: Joe Scrizzi

As we continue our journey with infused foods, this week is Butters!  There are oodles of recipes online, however it’s best to try and experiment at home with items you have on hand. Infused Butters have a longer shelf life when using dry ingredients vs wet.

Pictured are both types: Dry & Wet

For the dry type, use 1 T. per ½ Cup softened butter (1 stick). If using a dry ingredient that contains salt as a preservative, it would be best to use unsalted butter. I mixed by hand and not all was incorporated correctly, however the flavors were spot on! These butters are great on bagels, toast, corn bread, biscuits, muffins, waffles, pancakes, grilled/baked fish, stuffed chicken, steak, fries, & More! Wrap in parchment paper or plastic wrap, roll into a log and place in fridge until ready to use.

Dry:

Everything Bagel – 1 T. Everything Bagel Seasoning

Cinnamon Sugar – 1 T. Sugar w/ Cinnamon

Chili Lime – 1 T. Chili Powder plus 1 tsp lime juice

 

Wet:

Mustard Butter

2 T. Stone ground Mustard

Red Wine Butter

½ tsp fresh rosemary (finely chopped), 1 T. shallot (minced), ¼ C red wine

Lemon Chive Butter

1 T. Lemon Juice, 1 tsp fresh chives (minced), 1 tsp grated lemon peel

 

Have Fun!