It seems to be a theme in restaurants these days to flavour the butter. So far I have tasted ham butter, lardo butter, the classic garlic butter and by far the favourite, chorizo butter.
Essentially the method is the same for each. The trick is to get the balance right so that it is full of flavour but not to overwhelming, so you’ll have to taste a lot!
The butter can be used as an appetizer with bread, as a melted butter over a dish (chorizo butter for example complements scallops) or in flavour combining, e.g. to liven up a sandwich.
It’s a simple but effective condiment
It takes 3 minutes
- Unsalted butter 100g
- Chorizo 10g
(Options: You can use garlic, basil, oregano, ham, lard; whatever you like really. Add more or less of the flavoured ingredient to taste).
- Blend in a 1 to 10 ratio
- Taste, add more or less to taste
- Reset in the fridge
- Serve cold