Homemade Spiced Butter

I love spiced butter! Especially as a part of a BBQ. Don’t roll your eyes, you knew this was coming…

But okay back to the butter. I love to melt a big piece of spiced butter on a crispy steak, a tender corn cob or a steaming hot potato. And do you know this wonderful sound the knife makes when you generously butter a crunchy grilled slice of bread? Just awesome!

So this week I was feeling a bit fancy. Strolling through the grocery store I was wondering what I wanted to cook and when I stood in front of the herbs a sudden inspiration stung: why not make my own butter? I don’t know why of all things thyme triggered the idea of butter but okay, let’s not question that now!

I am also a huge fan of Sriracha and lately I find myself adding Sriracha to almost anything. So of course Sriracha spiced butter was the second must!

Both butters are rich in flavor without being overpowering. You will still be able to taste the bread, corn, meat, veggies or whatever you decide to melt the butter on. The citrus fruit adds a nice fresh note and balances out the sharpness of garlic and onion nicely.

Next thing butter popsicles!

Just kidding….

Homemade Spiced Butter

Print Recipe

Lemon Thyme Butter

Author: Juli

Ingredients

• 125 g butter
• 1/3 cup thyme leaves roughly peeled off the stem
• 2 cloves of garlic
• 1 T lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Give the garlic, lemon juice, salt and pepper in a narrow mixing bowl and mix until you have a pale white and smooth mixture
• Melt the butter in the microwave or a water bath - don't melt it in a pot or pan! The butter should be soft but doesn't have to be liquid
• Add the thyme and the butter to the mixing bowl and blend again
• Give the butter in a jar and store in the fridge for near-term use

Notes

If you want to store the butter for longer I recommend freezing it in serving size
For freezing, pour the butter in silicon muffin cups and freeze them for about 2 h. Then carefully press the butter out of the cups, wrap in plastic wrap and freeze again

Print Recipe

Sriracha Lime Butter

Author: Juli

Ingredients

• 125 g butter
• 1 spring onion
• zests of 1 lime
• juice of 1/2 lime
• 2 T Sriracha
• 1/2 tsp salt

Instructions

• Give the spring onion, lime juice and lime zests in a narrow mixing bowl and mix until you have a pale white and smooth mixture
• Melt the butter in the microwave or a water bath - don't melt it in a pot or pan! The butter should be soft but doesn't have to be liquid
• Add the Sriracha and the butter to the mixing bowl and blend again
• Give the butter in a jar and store in the fridge for near-term use

Notes

If you want to store the butter for longer I recommend freezing it in serving size
For freezing, pour the butter in silicon muffin cups and freeze them for about 2 h. Then carefully press the butter out of the cups, wrap in plastic wrap and freeze again

So I am linking up with Laura today to share and spread the love for being brave in the kitchen!

The weekend has a promising weather forecast again. We have a few plans this weekend like visiting an old school friend who’s pregnant with baby boy 2 and 3. I am also meeting my friend Sandra and we will hopefully find the time to discuss some end of the year travel plans. I am so insatiable when it comes to travelling…. and butter!

Have a good and hopefully short Friday and a wonderful weekend