Ingredients:

  • 6 cups (1.36 kg) Unsalted Butter, truly softened
  • 3 teaspoons Flaky Sea Salt (used across savory bases)
  • 1 1/2 teaspoons Freshly Ground Black Pepper (used across savory bases)
  • 4 cloves Garlic, minced (for Classic)
  • 2 tbsp Fresh Parsley, minced (for Classic)
  • 3 tbsp Chives, finely snipped (for Classic & Gorgonzola)
  • 2 tsp Lemon Zest (for Classic & Lemon/Dill)
  • 2 tsp Smoked Paprika (Sweet, for Smoked Paprika)
  • 1 tsp Chipotle Powder (for Smoked Paprika)
  • 1/2 tsp Cumin (for Smoked Paprika)
  • 2 tbsp Fresh Dill, chopped (for Lemon/Dill)
  • 1 tbsp Capers, rinsed and drained (for Lemon/Dill)
  • 1 tbsp Lemon Juice (for Lemon/Dill)
  • 1/4 cup Gorgonzola, crumbled (for Gorgonzola)
  • 1/2 tsp Worcestershire sauce (for Gorgonzola)
  • 2 tbsp Liquid Honey (for Cinnamon/Honey)
  • 1 tsp Ground Cinnamon (for Cinnamon/Honey)
  • 1 whole Orange Zest (for Cinnamon/Honey)
  • 1 tbsp White Truffle Oil (for Truffle/Parmesan)
  • 2 tbsp Parmesan Cheese, finely grated (for Truffle/Parmesan)
  • 1 tbsp Thyme leaves (for Truffle/Parmesan)

Instructions:

  1. Soften the Butter: Ensure the butter is truly at room temperature (about 68°F / 20°C). Prepare all flavourings by finely mincing or chopping all herbs, garlic, capers, and zest. If making multiple varieties, divide the total volume of softened butter into separate bowls.
  2. Cream the Base: In each mixing bowl, briefly beat the softened butter until light and fluffy (about 30 seconds). Scrape down the sides of the bowl.
  3. Season and Integrate Flavourings: Add the specified salt and pepper to the savory butters. If making a sweet butter, omit the salt. Add the specific flavour ingredients for your chosen variety (e.g., Garlic and Herbs, Gorgonzola, Truffle Oil, etc.).
  4. Combine Thoroughly: Mix on low speed until the ingredients are evenly distributed and the butter is homogenous. Do not overmix. Taste and adjust seasoning (salt, pepper, spice, or sweetness) as needed.
  5. Form the Log: Lay a sheet of parchment paper or cling film (approx. 12 inches long) flat. Spoon the compound butter onto the centre edge, creating a rough line.
  6. Roll and Seal: Use the paper/film to gently roll the butter into a tight, uniform cylindrical shape. Twist the ends of the paper like a Christmas cracker to compress the butter and remove air pockets.
  7. Chill: Place the finished log(s) in the refrigerator for a minimum of 2 hours, or until completely firm. Once solid, slice into medallions for serving.