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How to make flavoured butters

Flavoured Butter

A splash of flavoured butter is the simplest way to add a touch of gourmet and make your dishes extra special so we’ve put some flavour combinations together that you can make yourself at home. Not only are flavoured butters great for cooking, but they can also be spread onto a slice of bread for a subtle flavour; simple but delicious. 

The best thing about these flavoured butters is that you can prepare them in advance and store in the fridge for a few days or freeze them. When you have prepared your flavoured butter, simply transfer the mixture to a sheet of baking paper or foil, roll into a log shape and store. 

For meat & seafood dishes we recommend using only half of the butter to baste your meat throughout the cooking process, and then keep the rest aside for serving. If you’re using herbs, fresh herbs work best & make sure to crush them a little in your hands before adding to release the flavours. Don't forget to have some crusty French bread on hand to soak up the excess butter on your plate.

And if you’ve got a sweet tooth, we have some ideas for you too. Dessert butters are delicious spread on toast, plain scones or pancakes for extra indulgence. 

The following recipes will be enough for a small serving, but feel free to double each ingredient if you wish. You can always keep the extra in the fridge or freezer for use later on. 

Best flavour combinations for red meat & chicken:

Garlic & Herb
1/2 cup Westgold Butter – softened
1 tbsp chopped garlic
1 tbsp mixed herbs
*If you like olives you can add 8 finely chopped pitted olives to this recipe. Mix all ingredients together and keep at room temperature or slightly warm. Use half of the butter for basting your meat. It’s easier to baste the meat if the mixture is slightly warmed and using a pastry or basting brush can help too. Keep the rest aside to use while serving.

Rosemary & Sea Salt
1/2 cup Westgold Butter – softened
1 tsp sea salt
1 tbsp Rosemary
Mix all ingredients together and keep at room temperature or slightly warm. Use half of the butter for basting your meat. It’s easier to baste the meat if the mixture is slightly warmed and using a pastry or basting brush can help too. Keep the rest aside to use while serving.

Lemon Zest & Thyme
1/2 cup Westgold Butter – softened
1 tbsp thyme
1tsp lemon zest (finely grated)
Mix all ingredients together and keep at room temperature or slightly warm. Use half of the butter for basting your meat. It’s easier to baste the meat if the mixture is slightly warmed and using a pastry or basting brush can help too. Keep the rest aside to use while serving.

Best flavours for seafood:

Chilli & Mustard
1/2 cup Westgold Butter – softened
1 tbsp chopped onion
1 tbsp mustard (Dijon or wholegrain)
1 teaspoon chilli powder
Mix all ingredients together and keep at room temperature or slightly warm. Use half of the butter for basting your seafood. It’s easier to baste the seafood if the mixture is slightly warmed and using a pastry or basting brush can help too. Keep the rest aside to use while serving.

Lime & Chive
1/2 cup Westgold Butter – softened
1/3 cup fresh chives finely chopped
2 tsp lime juice
1 tsp finely grated lime peel
½ tsp salt
Mix all ingredients together and keep at room temperature or slightly warm. Use half of the butter for basting your seafood. It’s easier to baste the seafood if the mixture is slightly warmed and using a pastry or basting brush can help too. Keep the rest aside to use while serving.

Lemon & Parsley
1/2 cup Westgold Butter - softened
½ cup finely chopped parsley
2 tbsp garlic finely chopped
2 tbsp lemon juice
1 tsp salt
½ tsp black pepper
Mix all ingredients together and keep at room temperature or slightly warm. Use half of the butter for basting your seafood. It’s easier to baste the seafood if the mixture is slightly warmed and using a pastry or basting brush can help too. Keep the rest aside to use while serving.

Sweet butters:

Cinnamon & Brown Sugar
1/2 cup Westgold Butter - softened
4 tsp brown sugar
½ tsp cinnamon
Mix all ingredients together and keep at room temperature or slightly warm just before serving on toast, scones or pancakes.

Pecan & Maple
1/2 cup Westgold Butter – softened
1/2 cup maple syrup
¼ cup pecans (finely chopped/crushed)
Mix all ingredients together and keep at room temperature or slightly warm just before serving on toast, scones or pancakes. Our tip: Serve with pancakes and a side of bacon for a mouth watering sweet-savoury breakfast.