5 oz cooked shrimp 5 oz butter Pound shrimp and butter in a mortar. Rub through a fine sieve. Use as an addition to fish sauces, and garnish for cold hors-d’oeuvre and cold fish. Post Views: 195
Author: Frank
Maitre d’hotel Butter
(see also Chateaubriand) 4 ounces butter 1 tablespoon minced parsley Salt and black pepper Lemon Juice Blend parsley with butter and season to taste with salt, ground pepper and a few drops of lemon juice. Put mixture on a plate Read More …
Noisette Butter (Buerre Noisette)
Cook butter to a light brown color. Used poured over eggs, lambs or calves brains, skate cooked in court-bouillon, soft roes, and vegetables cooked in water and well drained. The juice of a lemon is squeezed into it if served Read More …
Meuniere Butter (Buerre a la Meuniere)
Heat butter in a pan until it acquires a light brown color. Add a dash of lemon juice and salt and pepper. Use as an accompaniment for fish prepared a la meuniere and for certain vegetables, poached or simmered in Read More …
Ralph And Kacoo’s Shrimp Butter
1/2 cup butter 8 ounces cream cheese 3 tablespoons mayonnaise 2 cups cooked shrimp 1 tablespoon lemon juice 3 tablespoons onion, grated 1/2 teaspoon garlic powder 1/4 cup fresh parsley, chopped 2 teaspoons Tabasco sauce 1/2 teaspoon red pepper (optional) Read More …
Biloxi Butter
1/2 pound small fresh shrimp, cooked, or 2 cans small shrimp 3 tablespoons lemon juice 1/2 cup butter or margarine 2 teaspoons horseradish 1/4 teaspoon salt 1/4 teaspoon nutmeg Liquid pepper sauce, to taste (about 1/8 teaspoon to start, more Read More …
Herb Butter
4 ounces nonfat cream cheese 2 tablespoons unsalted butter, softened 1 clove garlic, minced 2 teaspoons basil, chopped 2 teaspoons parsley, chopped 1 teaspoon dill or thyme (or other fresh herb), chopped Salt and pepper, to taste 1/8 teaspoon dry Read More …
Apple Butter
Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift. Makes Read More …
Spicy Pumpkin Butter
Try using this added to whipped cream to garnish pumpkin pie 1/4 cup Dark brown sugar, packed 2 each Tablespoons sugar 1/4 cup Water 1/2 each Teaspoon allspice 1/4 each Teaspoon ginger 1/4 each Teaspoon cloves 1/4 each Teaspoon nutmeg Read More …
Angel of Death Cheese (Piedomontese)
Serving Size : 12 1 large head garlic, separated in cloves 1 8 ounces pkg cream cheese, softened 4 ounces crumbled bleu cheese, at room temperature cream, to thin if needed 3/4 teaspoon salt 2 fresh sage leaves 1/3 cup Read More …
Peach Butter
6 to 8 peaches (fresh) 1/2 c. sugar (to each c. pulp) 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Scald, peel and pit peaches. Cook until pulp is thick. Use very little water. Press this mixture through sieve. To each cup Read More …
Garlic Butter (Buerre D’Ail)
5 tablespoon unsalted butter, room temperature 1/2 bunch parsley, leaves only, chopped 1 small garlic clove, minced 1/2 shallot, minced 1 teaspoon Cognac or other brandy 1/4 teaspoon white pepper Also delicious tossed with pasta, potatoes or green vegetables or Read More …
Saltgrass Steakhouse Honey Butter
Serving size: 8 1/2 cup (1 stick) butter, softened 2 tablespoons sweetened condensed milk 1/4 cup plus 1 tablespoon honey In small food processor or blender whip butter, milk and honey until the mixture lightens in color and turns a Read More …
Apple Butter
2 qt. sweet apple cider 3 qt. peeled and quartered cooking apples (about 4 lb.) 2 c. sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Bring cider to a boil in a large saucepan. Add Read More …
Apple Spice Butter
1 cup butter, softened 2 tablespoons apple jelly 1 tablespoon orange juice 1 teaspoon honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg In a small bowl, beat butter at medium speed until creamy (1-2 minutes). Reduce speed to low; add all Read More …
Apricot Butter
1-1/2 quarts apricot pulp 3 cups sugar 2 tablespoons lemon juice Cook pitted apricot halves until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add sugar; cook until thick, about 30 Read More …
Crockpot Apple Butter
2 qt. apple cider 2 cups sugar 1 cup honey 2 cups dark corn syrup 1 teaspoon powdered cinnamon Apples should be a good cooking type tart apple (Jonathan). Peel, core and slice thin. Cook until soft like applesauce. Cook Read More …
Green Butter (Buerre Vert)
Wash and dry spinach leaves and pound them in a mortar. Put into a strong cloth, twist to extract all the juice; pour this into a double saucepan to thicken. Turn out onto a muslin cloth stretched over a bowl, Read More …
Steak Butter
Who says steak can’t be for pork? Basic grilled pork chops are given a burst of flavor from this condiment. 1/4 pound butter 2 tablespoons steak sauce 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt 1 teaspoon liquid smoke seasoning Read More …
Chive Mustard Butter
1/4 cup mustard, the coarser the better 3 tablespoons vinegar 3/4 teaspoon sea salt 1/2 teaspoon sugar 1 stick butter softened 4 tablespoons chopped chives, or 3 tablespoons chopped garlic chives In a heavy saucepan mix together the first four Read More …
Shrimp Butter – Hot (Buerre De Crevettes a Chaud)
(see also Crayfish Butter – Hot) Using cooked shrimps, prepare in the same ways as Crayfish Butter – Hot. Use the same as Crayfish Butter – Hot. Shrimp butter, as in the case of other shellfish, may be made using Read More …
Low Fat Fluffy Orange Butter
1/2 cup margarine or butter, softened 1-1/2 cups sifted powdered sugar 1/4 cup frozen orange juice concentrate, thawed In a small mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Then, beat in Read More …
Apple Butter with Honey
7 to 8 qt. apple pulp 2 qt. sweet cider or 12 oz. frozen concentrated apple juice 4 to 5 cups honey 1 teaspoon salt 1/2 teaspoon cloves 1 tablespoon cinnamon 1/2 teaspoon nutmeg Place apple pulp in shallow roaster Read More …
Banana Butter
3 cups (about 10 medium) bananas 1/4 cup lemon juice 6-1/2 cups sugar 1 bottle (6 ounces) liquid pectin Thoroughly mash bananas. Measure 3 cups bananas into a large saucepan. Add lemon juice and sugar; mix well. Bring to a Read More …
Tokay Grape Butter
4 lbs tokay grapes water sugar Wash and stem the grapes. Add no more than 1 cup of water and cook until tender and collapsed. Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of Read More …
Orange Butter
3/4 cup butter, softened to room temperature 2 tablespoons powdered sugar 1 tablespoon grated orange peel 2 tablespoons orange liqueur 2 tablespoons orange juice 1/4 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/8 teaspoon salt Combine 3/4 cup butter, powdered Read More …
Homemade Garlic Butter
3 Garlic Bulb, Minced 1 Cups Margarine 1 Cup Butter 1 teaspoon Salt 1 teaspoon Pepper 2 tablespoons Parsley 2 Tbl. Spoons of Olive Oil 1 Tbl. Garlic powder Place garlic in Food processor and blend until it is pureed. Read More …
Mushroom Butter (Buerre de Champignons)
5 oz mushrooms butter (to saute) salt pepper 5 oz fresh butter Slice mushrooms; toss briskly in butter, season with salt and pepper, and pound in a mortar. Add fresh butter, blend and rub through a fine sieve. Use as Read More …
Anchovy Sandwich Butter
1/4 pound unsalted butter 3 anchovy fillets, coarsely chopped Combine ingredients and mix until smooth. Per serving: 839 Calories (kcal); 93g Total Fat; (97% calories from fat); 4g Protein; trace Carbohydrate; 259mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain (Starch); Read More …
Printanier Butter (Buerre Printanier)
Pound in a mortar an equal quantity of butter and green vegetables (green peas, asparagus tips, French beans, etc.) which have been cooked in water, drained and dried. Blend, and rub through a fine sieve. Use as a garnish for Read More …
Tuscan Butter
1 lb butter 1 cup chopped rosemary 1 cup chopped sage 4 bay leaves 2 tablespoons grated lemon zest 2 tablespoons lemon juice salt to taste Butters can be frozen up to 6 months and used as needed. This butter Read More …
Marchand de vins Butter (Buerre Marchand De Vins)
1 oz finely chopped shallots 1-1/4 cups red wine 1 tablespoon dissolved meat jelly or 2 tablespoons rich brown veal stock 5 oz butter 1 tablespoon chopped parsley juice of 1/4 lemon salt pepper Add finely chopped shallots to red Read More …
Plum Butter
1.4 kg plums; skinned and stoned 1 lemon; zest and juice 450 ml water sugar Yield: 1.1 kg Put the plums, lemon zest and juice and water in a large saucepan. Simmer gently for 15-20 minutes, until the fruit is Read More …
Fat Free Sugar Free Quick Apple Butter
42 ounces unsweetened applesauce 12 ounces apple juice, frozen concentrate, unsweetened 6 teaspoons cinnamon 1 teaspoon allspice 1/4 teaspoon ground cloves Blend ingredients in blender until smooth (do it in two batches). Place in heavy, large pan and bring to Read More …
Smoked Salmon Butter
Make this the centerpiece of an hors d’oeuvre platter that includes crackers, breadsticks, cornichons, and olives. 8 ounces smoked salmon, chopped 1/4 cup (1/2 stick) unsalted butter, room temperature 2 ounces cream cheese, room temperature 3 tablespoons chopped fresh chives Read More …
Bercy Butter (Buerre Bercy)
1-1/2 tablespoons finely chopped shallots 1/3 pint white wine 7 oz softened butter 18 oz beef bone marrow 1 tablespoon chopped parsley juice of 1/2 lemon 1 teaspoon fine salt pinch fresh ground black pepper Add shallots to white wine Read More …
Butter for Snails, a la Bourguignonne (Buerre Pour Escargots, A La Bourguignonne)
1-1/2 lb unsalted butter 3 oz finely chopped shallots 2 garlic cloves 2 to 3 tablespoons chopped parsley 4 teaspoon salt 1/2 teaspoon pepper Add finely chopped shallots, garlic cloves pounded into a paste, and chopped parsley to the butter. Read More …
Chivry Butter (Buerre Chivry)
1/2 ounces parsley 1/2 ounces tarragon 1/2 ounces chervil leaves 1/2 ounces fresh burnet 1/2 ounces chives salted water 1 oz chopped, blanched shallots 5 oz butter Blanch parsley, tarragon, chervil leaves, fresh burnet and chives for 3 minutes in Read More …
Potawatomi Casino Restaurants Honey Corn Butter
Source: Executive Chef Michael Durham – Fire Pit Sports Bar and Grill – Potawatomi Casino Restaurants – Wisconsin 1 cup salted butter, divided 1/2 cup high-quality, whole-kernel canned corn 2 tablespoons clover honey 1/4 teaspoon salt Place all ingredients except Read More …
Pumpkin Butter
6 cup cooked and whipped pumpkin pulp or use canned 1-1/2 cups packed brown sugar 1 teaspoon grated lemon peel 4 tablespoons lemon juice 2 teaspoons ground cinnamon 1 teaspoon ground cloves dash of freshly grated nutmeg Combine ingredients in Read More …
Butter Cream
5 egg yolks 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water 1 cup softened butter Beat egg yolks until thick and fluffy in a mixing bowl. Set aside. Combine sugar, cream of tartar, and water in a Read More …
Brown Butter (Buerre Noir)
5 oz butter 2 to 3 tablespoons washed and dried parsley leaved 1 tablespoon capers 1 tablespoon vinegar Cook butter to a dark brown color. Add parsley leaves and capers. Pour the butter into a sauce boat or over the Read More …
Pacific Heights Restaurant Artist Point Apple Butter
Source: Pacific Heights – a taste of the Northwest at Disney World 1/2 red delicious apple 1/2 Granny Smith apple 2 cups softened unsalted butter 1/8 cup applejack brandy 1/4 cup apple juice 1/8 teaspoon salt 1/16 teaspoon pepper In Read More …
Prune Butter
4 lbs. pitted prunes water sugar grated rind of 1 lemon juice of 1 lemon Soak 4 lbs. pitted prunes overnight in water to cover. Simmer in the same water until tender. Process through an Power Strainer or sieve. Weigh Read More …
Lobster Butter – Hot (Buerre De Homard A Chaud)
(see also Crayfish Butter – Hot) Using shells and trimmings of lobster, which have been cooked in court-bouillon or a la mirepoix, prepare and use as for Crayfish Butter – Hot. This butter is often called red coloring butter, which Read More …
Soft Roe Butter (Buerre De Laitances)
4 oz soft roes of various fish (especially those of carp), poached, cooled and well dried 7 oz butter This butter is prepared by pounding together in a mortar equal quantities of soft roes of pickled herrings and butter, rubbed Read More …
Peach Butter
4 lbs. peaches water sugar Slice 4 lbs. peaches, discarding stones. (If the skins are thick and fuzzy, blanch and peel them before you slice them.) Cook with 1 to 2 cups water, depending on juiciness of fruit, until very Read More …
Shallot Gorgonzola Butter
Serve a knob of this butter over a hot piece of steak. Makes 4 servings 4 tablespoons (1/2 stick) butter, room temperature 3-1/2 tablespoons crumbled Gorgonzola cheese (about 1-1/2 ounces) 3 tablespoons minced shallots 2 teaspoons chopped fresh chives Using Read More …
Plum Butter
4 lbs. plums water sugar Wash and stem 4 lbs. plums. Crush a few to produce enough juice to prevent sticking, adding a little water if needed. Cover and cook until tender and collapsed. Process through an Power Strainer or Read More …
Strawberry Butter
1/2 cup fresh strawberries, washed and hulled 1/2 cup unsalted butter (not margarine), at room temperature 1 teaspoon confectioners sugar 1 teaspoon fresh lime juice Fresh fruit combined with creamy butter makes a treat that is delightful with breads at Read More …