With a consumption of 8 kilos per year per person, it would be difficult to say that the French are not fond of butter! In pastries, to sear meat and fish – and achieve the famous Maillard reaction –, and especially to accompany seafood at Christmas, it is part of every holiday. Among all the Christmas recipes to prepare to amaze everyone, there is one – easier, it’s difficult –, which will elevate any smoked salmon and other oyster platter. Which ? That of flavored butter, of course! Written like that, it seems anecdotal, however, a butter flavored to perfection according to your tastes, or mixture of flavors, is the little luxurious touch that changes the tasting.
How to flavor your butter?
To prepare, simply let your salted butter warm up to room temperature until it is malleable. We then speak of softened butter. Then, we add truffle salt, fine herbs, Espelette pepper or even seaweed.
The perfect version to accompany salmon is lemon butter. For 50 g of butter, use the zest of 1 organic lemon.
Once the butter is ready, place the lump on a piece of parchment paper, and form a puck or lump before closing the paper. Then leave to harden in the fridge until tasting.
© Emanuela Cino
The mistake not to make with butter
Whatever the recipe, you should definitely not leave your butter uncovered in the refrigerator. Indeed, butter, like any fatty product, captures odors and tastes. Thus, an uncovered lump of butter next to a grilled fish will have marine aromas. To avoid this pitfall, always remember to protect/cover your butter.
As a bonus
This type of small recipe which does not count as butter can be prepared several days in advance to relax/enjoy on the big day.
Whatever recipe you choose – lemon, pepper, chilli, spices, pink berries – we wish you the most wonderful and delicious Christmas. Happy Holidays!
Discover the recipe for homemade flavored butters
