Flavored Butters

Lucy Vaserfirer's Flavored Butters offers 50 recipes and techniques for delectable homemade flavored butters, covering both sweet and savory applications.

Flavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; they serve as quick-fix sauces for a piece of fish, meat, or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways. We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens as well.

The recipes are amazingly quick to execute in the kitchen and transformative in the flavor they impart, and each recipe has advice about what the butter is best used on. Enhance your meals with:

• Shallot-Herb Butter
• Rosemary-Roasted Garlic Butter
• Mint Butter
• Caramelized Onion Butter
• Chipotle Butter
• Kimchi Butter
• Orange-Honey Butter
• Salted Caramel Butter
• Rose-Berry Butter
• Hazelnut Praline Butter
• And many more

In addition to the recipes, there are plenty of photographs to illustrate, and ample tips and tricks, like the perfect temperature at which to serve the butters, how to serve, and the tools needed for making stunning presentations with flavored butters.

Add alluring flavors to your everyday meals with these delightful homemade butters.

About the Author

Chef, culinary educator, and recipe developer Lucy Vaserfirer is the author of Seared to Perfection: The Simple Art of Sealing in Flavor and the entertaining and educational food blog Hungry Cravings, an online resource demystifying complicated cooking and baking techniques and offering delicious, foolproof recipes.

She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and has taught both home and professional cooks and bakers for years.

Her recipes and writings have appeared in Cooking Club magazine, The Virginia Culinary Thymes, Webers Time to Grill: Get In. Get Out. Get Grilling., International Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter, Northwest Palate, and Hospitality News. She holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking and lives in Vancouver, Washington.