Making your own flavoured butters to keep in the fridge will give you access to a delicious flavour bomb to add quickly to any meal. Learn how to make flavoured butter here and you will always want some in the fridge to add to your steak or vegetables. We love to have these made up and in the freezer and we can cut some off the butter log and add to our protein or steamed vegetables for a quick way to add flavour.
How to make Flavoured Butter
The best thing is that not only are you adding flavour but fat as well, which will help keep you full for longer. We love to use these flavoured butters on our steak and on steamed vegetables. Knowing how to make flavoured butter is a very easy skill to learn and is instant flavour for your meals.
The best part is that flavoured butter is completely customisable, so you can choose any flavour combinations you like! Whether you like the bright flavours of fresh herbs and lemon or the stronger flavours of garlic and chilli, you can make your flavoured butter whatever you like.
Butter and keto
When choosing a butter to make your homemade flavoured butter, you want to make sure you choose a good quality option that is grass-fed. This just means the cows that produced the milk that was turned into butter were fed their traditional diet of grass. Rather than cows that are grain fed in more industrialised farming.
Not only does grass fed butter taste better it is also better for you, just like grass fed beef is. Grass fed butter has a better omega 3-omega 6 ratio and more fat-soluble vitamins like vitamin A, D, E & K2 when compared to grain fed butter.
Here are some of our preferred butter options:
Fats and oils
The type and quality of the fats you consume on a low carb diet are important for good health and wellbeing. We try to avoid highly processed polyunsaturated vegetable oils that are high in omega 6 like soybean oil, canola oil, cottonseed oil, sun flower oil, safflower oil etc. These oils are very inflammatory on our bodies.
We prefer to focus on consuming natural monounsaturated fats that are high in omega 3 as well as saturated fats, which are much less inflammatory.
The fats we choose to cook with and consume on a regular basis are;
- Grass fed butter or ghee
- Avocado oil
- Olive oil
- Coconut oil
- Lard or tallow
Flavour combinations
- Lemon and herb – 1 tablespoon each of fresh chives and parsley leaves, chopped and the zest of one lemon.
- Roasted garlic & rosemary – 2 cloves of roasted garlic and 1 teaspoon of chopped fresh rosemary leaves.
- Smoky Mexican – 1 tablespoon chopped fresh coriander leaves, 2 teaspoons of smoked paprika, chopped pickled jalapeños (amount to your liking), optional additional chilli powder.
- Cinnamon and vanilla extract
- Whatever combination you like!
Tips
- This flavoured butter can be stored in the fridge or freezer, and you can slice off a serve as needed.
- We like to store them in rolls wrapped in plastic wrap in the freezer, but you could also freeze it in ice cube trays or small moulds and then pop out the portions into a silicon zip lock bag.
Suggestions
- On top of any grilled meat, fish or chicken. It really is a great way to add flavour to any protein.
- Use your flavoured butter as a base to sauté your greens or make a sauce.
- Serve on top of steamed greens or other veggies.
- Cook your scrambled eggs with it for extra flavour.
Equipment
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You may need –
- Plastic wrap (we like to store ours in the freezer wrapped in plastic wrap)
Flavoured butters
Making your own flavoured butter at home is a great way to have some flavour packed fat on hand for quick and delicious meals. One of these delicious butters can turn a simple old meal of steak a broccoli into a flavour packed meal. We especially like to serve the lemon & herb combination with a piece of grilled fish, or the roasted garlic and rosemary flavour with s juicy steak. Give this recipe a go today!
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- How To make Flavoured Butter
- How To make Flavoured Butter
Ingredients
- 125 g butter
- flavourings (see post)
Instructions
- Leave the butter out to soften
- Add flavourings to softened butter and combine well
- Form butter mixture into a log and roll in plastic wrap. Twist the end of the plastic wrap to ensure it is tight and remove any air bubbles
- Refrigerate for 1-2 hours until firm
- Slice and then the butter can be stored in the fridge for 1-2 weeks or in the freezer
Video
Nutrition Per Serve
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
Very creative recipes
Thank you Nancy
Recommend you try mixing some finger lime into the butter – absolutely fabulous. I then put a dab on dry fried salmon (with the skin on of course) make sure you season the salmon with Salish smoked salt first. I dont know if I can tell you where I get it from but Im going to anyway. A shop in Melbourne called Gewurzhaus. It has so many different things to lift your meals through the roof. And no the ONLY connection I have with them is their products which I can either buy online or when I travel to Melbourne. I prefer going to Melbourne and going to the Vic markets. Im a fan of things like Black Pudding, artisan bread and CHEESE.
Oh in case you havent done this recipe yet try Cauliflower steaks.
Slice the cauli down the middle top to bottom, cut a slice(steak) out of each half whatever thickness you want. I pack the holes with a good quality bacon, baste them in smoked paprika and olive oil cook one side for 20 mins, turn over & pack the rest of the holes with bacon and spread whats left of the bacon over the cauli then cover with chopped fried onions and cheese and bake for another 20 minutes. Wow.
Wow, sounds amazing. I would not have thought to add finger limes.