Make Everything Better Butter!

I’m on holiday right now but I still can’t keep away from blogging! Actually, it’s being on holiday and cooking meals in an unfamiliar kitchen that got me thinking and inspired me to share this little recipe.

You know how it is when you are away…you have limited equipment, no store cupboard staples to rely on and you only buy food that you know you will use up. So meals are good but not elaborate or particularly complicated affairs.

I have a little gem of an idea that can really make all the difference to a multitude of dinners. The answer is simple; flavoured butters. There is nothing tricky or convoluted to it. Just knock up a little batch of butter and you have the where with all to jazz up any number of dishes.

I made up a little pot of garlic and parsley butter – it’s pretty strong stuff but thats how I like it! Last night we had it smeared on BBQ’d swordfish steaks. Tonight I plan on tossing it into our potatoes. It would also be great melted onto a steak or spread on bread. You could cook prawns in it, melt it into vegetables, stir it into pasta. Really, just about anything goes and most foods benefit from some buttery garlicky goodness!

You can literally flavour your butters with anything you like. Back at home I recently knocked up a batch of what I call ‘Bistro Butter’ which is sublime on a steak. Into it I put chilli flakes, anchovies, garlic and rosemary. Again, it’s a powerful mix but thats why it’s so good! A really juicy rare steak needs nothing else…

Bistro Butter with Chilli, Anchovy, Garlic & Rosemary

Anyway, thats all I wanted to share. I must get back to relaxing now and soaking up the sunshine. Normal service shall resume upon my return 🙂

Garlic & Parsley Flavoured Butter

125g butter, at room temperature

3 tbsp chopped parsley

3 cloves of garlic, minced


Simply mix all the parsley, garlic and seasoning into the butter. Place it in a pot or if you have cling film available, roll it in the film to create a sausage log shape. Pop it in the fridge to set hard and use as required. 


I am entering this little recipe into Karens rebranded Cooking With Herbs Challenge (formerly Herbs on Saturday) as it’s packed full of parsley.

Cooking With Herbs Badge

And also into Javelin Warriors Made With Love Mondays Challenge which is all about recipes made entirely from scratch.

Made with Love Mondays, hosted by Javelin Warrior

14 thoughts on “Make Everything Better Butter!”

    1. Thanks so much Renee. I am someone who needs to hide from the Sun a bit – Scandinavian roots make me rather pale! But I love it anyway! Thanks for stopping by!

  1. I love the concept of this butter, Anneli! And it’s a genius and simple touch to dress up just about any meal. I’m a big fan of garlic and parsley in butter, but I’d also like to try this with some kind of citrus like orange zest or lemon… Love this!

    1. Thanks! You are so right…that is the beauty of this butter, it’s simplicity but ability to give other things some pizazz! Would be great with grated citrus – yum 🙂

  2. I DO love a GOOD herb butter & this looks lovely, and I have now added this to the cooking with herbs linky! Sorry for the lack of it, I had edited the post and it disappears if I don’t edit in HTML! Karen

    1. No probs Karen. I know how pesky that little linky can be! Always disappearing! There’s nothing clever about this butter but it is just a great idea. Works on so many things. xx

    1. I agree. However, I must say I have had a disaster trying to use it straight from the freezer. Much too cold and wrong. But flavoured butters are such a great stand by. Simple but effective xx

  3. So easy to dress up a simple dish with these flavored butters! I especially like it when the butters are cut into those cute round shapes- makes me go right to the butter before eating the food!

    1. I love it when cooking is nice and simple but offers up big flavours like these butters do. I agree, rolling them smartly into logs looks very good. But if you have no cling film, I’ll take it any way it comes 🙂

  4. Have a nice vacation Anneli – you should try butter flavoured with szechuan pepper some time – goes really well with steak or artichokes!

    1. Mmmm, that sounds so good! Szechuan Pepper is one of those spices very hard to come by in these rural parts but I shall keep my eyes peeled. Great idea! Thanks Charles – had a lovely holiday. Back home now and back to the everyday. Hey ho! x

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