Savoury Butters can be used as a sauce in their own right. They are perfect for poached, grilled, fried fillets and with whole fish too. Fast to make, they are endlessly adaptable for flavour.
Basic Parsley Butter.
Simply take 100g Butter and knead 2 Tbsp. finely chopped Parsley into it.
Season mixture with ½tsp. lemon juice, salt & freshly ground black pepper.
Alternatively Add:
- Add 1 heaped tsp. English mustard, with 1 tsp finely chopped chives.
You can substitute horseradish for mustard, or use half & half. This is delicious served with Mackerel, herring & tuna fish. - 1 Lge soft black olive & 3 Anchovy fillets both ground to a paste, & a little finely chopped onion blended into the butter
- Add 1 tsp. finely chopped onion with 1 tsp ground black pepper - blend all into the butter.
Substitute 1 tsp. finely chopped leaves from fresh tarragon, coriander, chives or onion. Season with salt & black pepper. - Crush 3 cloves garlic, 1 dessertspoon freshly chopped parsley and 1 finely chopped shallot.
Knead into the butter. - Mix 1 tsp of finely grated lemon rind with the 100g butter & season with salt & pepper
- Combine 1 Tb sp. tomato purée, 1 tsp. finely chopped basil & 1 tsp. finely chopped chives - blend all into the butter.
The simplest method is:
Melt the butter over a low heat,
add the chopped extras,
blend & pour into a small dish
Leave to solidify.
All the butters can be made in advance and frozen into cubes until required.
To make a very simple sauce,
100g will serve 4 - 5 people.
Melt your savoury butter in a saucepan over a very low heat
beat in 0.14Lt (¼pt) cream.