Gabrielle Hamilton's Flavored Butters

By Jonathan Reynolds

Published May 3, 2003

Total Time
10 minutes, plus refrigeration
Rating
3(14)
Comments
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Ingredients

Yield:4 servings

PARSLEY-SHALLOT BUTTER

  • 8 tablespoons unsalted butter, at room temperature

  • ½ cup finely chopped Italian parsley

  • 1 medium shallot, peeled and minced

  • 1 teaspoon salt

ORANGE-POPPY-SEED BUTTER

  • 8 tablespoons unsalted butter, at room temperature

  • Zest and juice of 1 orange

  • 1 teaspoon salt

  • ½ teaspoon poppy seeds

HAWAIIAN-SEA-SALT BUTTER

  • 8 tablespoons unsalted butter, at room temperature

  • 2 teaspoons Hawaiian sea salt

  • Few drops blue food coloring

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 183 milligrams cholesterol; 642 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 43 grams saturated fat; 69 grams fat; 2 grams fiber; 327 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For all versions, cut butter into pieces and place in the bowl of a food processor. Add the remaining ingredients and process until smooth. Chill until ready to use.

  2. Step 2

    To serve, steam 2 pounds of vegetables. Place ¼ pound of vegetables on each plate and top with 1 or more tablespoons flavored butter.

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Ratings

3 out of 5
14 user ratings
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Comments

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Susie

Add avocado cubes and a touch of Dijon to softened butter. Great on top of swordfish steaks. You can also add chives, parsley, red pepper flakes….use your imagination. Great for a summer night’s dinner

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