Most of us love butter. It's a heavenly substance that improves most eating experiences. My very favourite dishes to cook, and to eat, tend to be simple things just slightly elevated - and salty, herby, flavour-filled butters are so easy to make, but so delicious. If you've not tried making any before, this is your sign to start!

Whether it's for sexy buttery breakfast toast, to adorn a ribeye steak, to slather on jacket spuds, or just to have on some fresh bread, you can use unsalted butter as a blank canvas; an unctuous vehicle for your favourite flavours. Here's two butters I made this weekend (plus, one from last summer) to give you a bit of inspo. 

The Method

The first thing you'll need is a block of decent quality, room temp unsalted butter. Cut it into cubes and divide it up in bowls, depending on how much you want to make and how many flavours. 

Then, whip it up. I use an electric hand whisk because it makes the butter a lovely light texture, but you can just go at it with a fork for a bit until it's a paste, not blocks anymore

Then, the fun bit. Add your flavours!

Once your ingredients are combined, you can either pat and roll your butter into a shape (rough rectangles or 'sausage' are my go-to's) on greaseproof paper or clingfilm. Or - the easier option is to spoon it and pat down into a dish. It is a bit easier to store that way, if you're going to be using it over a few days. 

 ENJOY!  

Some buttery inspo... 

1) Dill, Caper and Lemon Salt Butter 

- A BIG handful of chopped fresh dill 

- About a tablespoon of capers, chopped 

- About a teaspoon of our Lemon Salt 

- Half a block of unsalted butter 

I've been eating this on toast, on crackers with beetroot, on fresh Woosters wild sourdough with grilled sea bass and a soft green avocado salad. Gorgeous. 

 2) Anchovies, Chives & Our ‘Woodland' (Wild Garlic, Chervil and Lemon Balm) Salt Blend... 

- 2 anchovy fillets, chopped and then mashed with the back of a fork until paste-like 

- A teaspoon of our 'woodland' salt blend  

- About a tablespoon of chopped chives 

- A few twists of cracked black pepper 

I have long been a fan of anchovy butter, and whilst I love anchovies for their salty fishiness, anchovy butter is far less specifically-anchovy-tasting. You certainly don’t get the fishy fish flavour, just a beautiful savoury salty-ness. We had this on bread at our BBQ, but also on toast with a poached egg on top the next day. It also came into use for another supper of jacket potatoes with cheddar and salad. 

One more suggestion while I'm here... 

I made this one last year - Summer BBQ Butter - it was GORGEOUS. But, I am remembering it off the top of my head so bear with me... 

 - Block of unsalted butter 

- Fresh lemon zest (about 1 small lemon's worth, I think) 

- Fresh parsley 

- A tablespoon of our BBQ seasoning (previously our BBQ salt sold in small pouches - we now only sell it's less salty version in 200g pouches) 

- Black pepper 

The possibilities are fairly endless. But it's safe to say, with BBQ season ahead and al fresco eating opportunities on the rise, I'll be falling back on my favourite butter-bread-salad based dinners, but with a twist!  

You could also make a great vegan version, using a plant-based butter I imagine. If you give it a go and add any of our salts or seasonings into your creations, let us know by popping us a message or tagging us on socials!  

K x