Styling by Kirsten Jenkins.
How to make flavoured Le Conquérant Butter
Flavoured butters are great to have on hand – make a batch and keep them in the freezer for meat and fish dishes.
Flavoured butters are great to have on hand – make a batch and keep them in the freezer for meat and fish dishes.
Ingredients:
- 125gm / 4.4oz (unsalted) Le Conquérant Beurre de Baratte French Butter
- Herbed Butter: 1 tbsp each chopped oregano, chives, parsley
- Harrisa Butter: 1 tsp harrisa
- Anchovy & Capers: 2 tsps baby capers, 4 anchovies, finely grated zest of 1 lemon
Method:
- Choose type of butter you would like to make and take butter out of the fridge for an hour to soften.
- Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy.
- Unused butter can be stored in baking parchment or cling film. Roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.