Hey there! Most people who follow a low carb diet use a lot of butter in their cooking. Butter is great on it's own but savory butter can turn a meal into an occasion.
You can easily spice it up for dinner parties, gifts or just to treat yourself right.
🍮Compound Butter Basics:
Savory butter is usually called "compound" butter or flavored butter.
For simplicity, in this post, I am going to call it "Savory Butter" because I plan on writing a separate post for "Sweet Butter" later.
I want to be able to direct ya'll to the right place so that you'll find the recipes you're looking for.
But, there are a couple of basic premises that apply to making compound butters that I should clue you in on before you jump right to the recipes.
- You can use either salted or unsalted butter for your base.
- Use good quality, REAL butter. Margarine is bad for all kinds of reasons and you can check out the healthy fat post if you want to see why it causes dangerous inflammation.
- You can use fresh or dried herbs to make savory butter.
If you use garden fresh herbs, make sure you wash the and let them get COMPLETELY dry before chopping them up to continue making the butter. Using kitchen shears makes this an easy job.
- I am posting the recipes using fresh herbs and spices. Split the amounts in half if you are using dried spices in your savory butter.
- Let the butter come to room temperature before attempting to mix in any other ingredients. You can warm butter in the microwave or on the stove if you are short on time.
- For convenience you should start with salted butter and I am going to assume you are when posting the recipes.
If you are starting with unsalted butter you can add it or not in each batch according to whatever you want. The salt measurement in the basic ingredients is a guideline.
🥘The Basic Ingredients:
- Four ounces of Butter - one stick of butter- or ½ cup
- ½ teaspoon salt if you are starting with UNSALTED butter - unless you are avoiding salt for some reason (this is rare on Keto and Low Carb).
👩🏽🍳How to make Flavored Butter:
1. Let butter come to room temperature and stir it with a fork.
If it is ready to be made into compound butter, this should be easy. If it isn't easily stirred, warm it up a little.
2. Stir in ingredients.
3. Put the savory butter in desired container, butter mold or plop onto parchment paper and shape into a log, tying the ends with twine.
4. Store in the fridge for at least one hour before use to let it chill and the flavors meld.
5. Slice into pats for use or serve it as is.
💭The Nutrition?
Each type of flavored butter will vary slightly depending on the ingredients you use.
Each tablespoon of compound butter contains a little less than .50 gram of carbohydrates and most recipes (without onions or tomatoes of any kind) contain about .26 of a gram of carbohydrates per tablespoon.
Since you won't be eating the whole stick, this shouldn't be a problem but if you eat a lot of butter the calories could add up.
🍲How to Store the Butter:
- Store in the fridge for up to seven days if you are using dried herbs. Fresh herbs do not last as long (3-4 days).
- Store in the freezer in a ziplock bag for up to 3 months.
Freeze individual logs or pats of butter on a flat tray before storing in an airtight zipper bag so that you can retrieve as much as you'd like without the butter being stuck together.
📋Savory Butter Recipes:
I'll post each recipe assuming that you have the softened butter ready to go...
Bacon Butter Recipe (OMG Yum):
- 1 green onion finely chopped
- 2 oz bacon fried crispy and finely chopped
- 1 tablespoon fresh basil finely chopped
- ¼ teaspoon black pepper
- 1 teaspoon tomato paste
Savory Herb Butter:
- 1 teaspoon garlic paste
- 2 teaspoon parsley ( fresh and finely chopped)
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
This one is perfect for Dr. Davinahs Pot Roast if you have a Ninja Foodi or pressure cooker. OMG...it's so good.
I am not usually a gadget person and I wouldn't say I'm in LOVE with it, but I definitely have a crush on it and have used it everyday for almost a week now.
Spicy Jalapeno Butter:
- ½ jalapeno (de-seeded and chopped fine).
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon lime juice
Mint Butter:
- 2 tablespoon freshly chopped mint
- 2 tablespoon chopped parsley
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
Tomato Basil Butter:
- 2 tablespoon fresh basil chopped fine.
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
Caper Butter (great on steak):
- 2 tablespoon small capers
- 1 tablespoon chives finely chopped
- ¼ teaspoon black pepper
- 2 teaspoon Dijon mustard
Olive Butter:
- 8 finely chopped olives (any kind you like).
- ½ teaspoon minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
Bonus Savory Butter Recipe...
I almost forgot about
Horseradish Butter (amazing on beef):
- 1 oz grated horseradish
- 1 teaspoon red wine vinegar
- ¼ teaspoon black pepper
Ok, that's all for the savory butter...I think.
I hope that you make some delicious butter and love it.
As always, please let me know if you have any questions or your own amazing creation that you want to share with others.
Oh, and you should check out the latest Keto Yeast Bread Creation to go with your butter... I am really proud of how this bread turned out.
Cheers for now!
Brenna
Are you new to Keto?
If you already know the basics and want to learn about how alcohol affects Keto, what sweeteners to use and how to cheat on Keto and get away with it, you can check out this page full of super helpful posts.
Leave a Reply