Step
1
Place all ingredients in food processor. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
Cooking Tip:
To mold butter into shapes, pack prepared butter into molds prior to refrigeration.
Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.
Step
2
Blue Cheese Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces crumbled blue cheese and omitting parsley.
Chevré-Mint Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces goat cheese, substituting 1 tablespoon finely chopped fresh mint leaves for parsley.
Coconut Cilantro-Lime Butter: Prepare recipe as above, substituting 1 cup chilled coconut oil for 1 cup butter, 1 tablespoon finely chopped cilantro leaves for parsley and adding 1 teaspoon freshly grated lime peel (about 1 lime).
Creamy Onion-Chive Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup onion-chive cream cheese spread and omitting parsley.
Queso Blanco-Chipotle Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup crumbled queso blanco, omitting parsley and adding 2 tablespoons minced chipotle in adobo sauce.
Sour Cream Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/4 cup sour cream, substituting 1 tablespoon dried tarragon for parsley and adding 1 tablespoon freshly grated lemon peel (about 1 lemon).
Sundried Tomato Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup prepared sundried tomato spread and omitting parsley.
Sign-In
