A few favorite variations of fragrant, flavored butter for hot toasts (as well as steamed or sautéed vegetables, poached fish, etc.). The first option is the simplest but also the tastiest. Thyme pairs wonderfully with fresh white bread and dark baguette toasts. This butter can be stored in the refrigerator just like regular butter. However, traditionally, it doesn’t last long — it’s too delicious!
*Proportions are for 100 g of butter.
With Thyme and Garlic
Place the butter in a small bowl and let it soften at room temperature. Strip the leaves from 8–10 large sprigs of thyme and peel 1–2 cloves of garlic. Mix the thyme leaves and pressed garlic into the butter, add a pinch of salt, mix well, and let it sit in the refrigerator for at least 10–15 minutes, covered with plastic wrap.
With Mint and Lemon Zest
Blend the butter with a handful of mint leaves and the zest of 1 small lemon in a blender until smooth.
With Orange Zest and Rosemary
To 100 g of softened butter, add the zest of 1/2 an orange and a finely chopped handful of rosemary leaves. Let it infuse for some time.
With Cinnamon and Nutmeg
Perfect for warm sweet pastries or favorite buns. Add a generous pinch of cinnamon, a pinch of freshly grated nutmeg (it’s strong, so adjust carefully), and the zest of 1 mandarin or orange.
With Chili and Capers
Blend 2 cloves of garlic, 1/2 a fresh chili (seedless), a few sprigs of green basil, and 1 tsp of capers in a blender. Mix the paste with the butter. For a more intense, salty and colorful butter, replace the basil with rosemary leaves and the capers with 5–6 anchovies.
With Thyme and Garlic
Place the butter in a small bowl and let it soften at room temperature. Strip the leaves from 8–10 large sprigs of thyme and peel 1–2 cloves of garlic. Mix the thyme leaves and pressed garlic into the butter, add a pinch of salt, mix well, and let it sit in the refrigerator for at least 10–15 minutes, covered with plastic wrap.
With Mint and Lemon Zest
Blend the butter with a handful of mint leaves and the zest of 1 small lemon in a blender until smooth.
With Orange Zest and Rosemary
To 100 g of softened butter, add the zest of 1/2 an orange and a finely chopped handful of rosemary leaves. Let it infuse for some time.
With Cinnamon and Nutmeg
Perfect for warm sweet pastries or favorite buns. Add a generous pinch of cinnamon, a pinch of freshly grated nutmeg (it’s strong, so adjust carefully), and the zest of 1 mandarin or orange.
With Chili and Capers
Blend 2 cloves of garlic, 1/2 a fresh chili (seedless), a few sprigs of green basil, and 1 tsp of capers in a blender. Mix the paste with the butter. For a more intense, salty and colorful butter, replace the basil with rosemary leaves and the capers with 5–6 anchovies.
