When it comes to cooking, sometimes it’s a seasoning or condiment that elevates a simple dish into a mouthwatering meal — one that makes diners say, “Wow!” One of my favorite additions to vegetables, eggs, fish and proteins, morning toast, and even popcorn (so, basically everything) is infused butter.
Oh yeah, are you salivating yet?
Infused butter is pretty much exactly what it sounds like. It’s butter that’s first brought to room temperature, mixed with another flavorful ingredient, shaped into a log or block, and then refrigerated back to a solid-state.
In this video, I show you how to make three different infused butters — a miso butter, black truffle butter, and herb butter. But, don’t stop there. Channel your inner flexible chef and have fun with other flavors.
Salted Butter Vs. Unsalted Butter
In the video above, I used salted butter to give my condiment an extra flavor kick. But, it works just as well with unsalted butter!
How To Shape Your Infused Butter
One way to shape your infused butter is to spoon the mixture onto a piece of parchment paper and then roll it into a little log. After a few hours – or overnight – in the refrigerator, the butter will hold its shape and you can easily cut it into little slices.
Another idea: I think it’s really fun to use a silicone mold. In the video above, I used a cake slice mold to shape my butter into little triangles. You can also use mini chocolate/candy molds for individual servings. Here are some great options:
Get The Recipe
Infused Butter (3 Ways)
- 1 stick butter
For Miso Butter
- 4 tbsp white miso paste
For Truffle Butter
- 1 ½ tsp black truffle paste
For Herb Butter
- ¼ cup fresh herbs, finely chopped
Bring butter to room temperature by letting it sit on the counter for about 4 hours.
In a mixing bowl, using a fork to mash butter until it's smooth and creamy.
Add the miso paste, black truffle paste, or finely chopped herbs.
Spoon mixture into mold and refrigerate overnight.
Get more flexible recipes right here on my blog!