Flavored Butters

Herb butter is wonderful with just about any savory dish. Feta butter is seasoned with
Ajvar relish grilled bell pepper spread that can be found in the vegetable aisle of a wellstocked grocery store or ethnic food store.

Café de Paris butter is typically loaded with ingredients. I’ve made a simpler version here.

Herb Butter with Feta Cheese and Ajvar Relish
• 5¼ oz. (150 g) feta cheese
• 8¾ oz. (250 g) butter, room temperature
• ¼ cup (50 ml) Ajvar (or red pepper) relish
• a pinch of cayenne pepper

Mash the cheese with a fork in a bowl. Add the butter, relish, and cayenne. For best results,
whisk thoroughly with a handheld electric mixer.

Fill small bowls with the butter, or roll it into a log and store in the refrigerator or freezer.

Café de Paris Butter
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped thyme
• 2 tablespoons chopped French tarragon (estragon)
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped shallot
• 1 tablespoon tomato purée
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• ½ tablespoon paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground turmeric
• about ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground white pepper
• 2 anchovies filets, cut into smaller pieces
• 17½ oz. (500 g) butter, softened
• 1 egg yolk

Put all ingredients, except butter and yolk, into the bowl of a food processor; mix at full
speed until they become a smooth paste. Transfer to a mixing bowl, then mix in the
softened butter and egg yolk with an electric handheld mixer until it becomes light and
fluffy.

Pipe small roses of the butter or fill small bowls. Store the butter in the refrigerator or
freezer, but leave it out a little while before serving to allow the flavor of the herbs to shine
through.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund