Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces by Lucy Vaserfirer

  • Essential garlic butter

    from Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces Flavored Butters by Lucy Vaserfirer

    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: butter; garlic
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Notes about this book

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Notes about Recipes in this book

  • Essential garlic butter

    • racheljmorgan on February 06, 2025

      Intensely garlicky. Very good.

  • Tarragon butter

    • racheljmorgan on April 04, 2022

      This butter has a lightly minty herbal flavor that goes well in plain vegetables, but not necessarily what I'd want with meat.

  • Orange-honey butter

    • racheljmorgan on April 16, 2023

      Easy and good for breakfast. We had an abundance of orange zest today, so I decided to whip this up. The orange flavor is really strong, but the honey keeps it from being bitter (though the sweetness could be reduced some for an adult crowd). We paired it with plain oat bread, but I imagine this would be great on waffles with a sprinkle of coconut.

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Reviews about this book

  • Baking Bites

    There are plenty of photos to inspire you as you work and the book also discusses shaping your butters before serving them.

    Full review
  • ISBN 10 1558328076
  • ISBN 13 9781558328075
  • Linked ISBNs
  • Published Apr 02 2013
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

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. Lucy Vaserfirer’s Flavored Butters is the first and only book that provides the recipes and techniques for homemade flavored butters. In fifty recipes, Vaserfirer offers up ideas that are amazingly quick to execute in the kitchen and transformative in the flavor they impart.

The recipes cover both sweet and savory applications, and each recipe has advice about what the butter is best used on. 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.

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