The Butter Co Journal
Easy Recipes Using Flavoured Butter
Five dishes that show what compound butter can do — from a 10-minute starter to a 35-minute risotto. Each one built around a single flavoured butter.
Garlic Butter Steak with Crispy Potatoes
The simplest, most satisfying steak dish in the book. The garlic butter does all the work.
Ingredients
- —2 ribeye steaks (approx 250g each)
- —40g garlic butter, sliced
- —400g new potatoes, par-boiled and halved
- —Flaked sea salt and black pepper
- —Fresh thyme (optional)
Method
- 1.Season steaks generously with salt and pepper. Bring to room temperature for 20 minutes.
- 2.Heat a cast iron pan until smoking. Cook steaks 3–4 minutes each side for medium-rare.
- 3.Meanwhile, fry par-boiled potatoes in a separate pan with a little oil until golden and crispy.
- 4.Rest steaks on a warm plate. Place a slice of garlic butter on each steak immediately.
- 5.As the steak rests for 5 minutes, the butter melts and bastes the surface. Serve with the crispy potatoes.
Truffle Butter Risotto
A classic risotto elevated by truffle butter at the final stage. The starch in the rice amplifies the truffle aroma.
Ingredients
- —300g arborio or carnaroli rice
- —1.2L hot chicken or vegetable stock
- —1 white onion, finely diced
- —150ml dry white wine
- —60g truffle butter
- —60g parmesan, finely grated
- —Salt and white pepper
Method
- 1.Soften onion in a little oil over medium heat for 8 minutes until translucent.
- 2.Add rice and stir for 2 minutes until the grains are coated and slightly translucent.
- 3.Add wine and stir until absorbed. Begin adding hot stock one ladle at a time, stirring constantly.
- 4.Continue for 18–20 minutes until rice is al dente and the mixture is creamy.
- 5.Remove from heat. Stir through truffle butter and parmesan. Season and rest for 60 seconds.
- 6.Serve immediately — risotto waits for no one.
Herb Butter Grilled Sea Bass
A clean, elegant dish that lets the fish speak for itself. The herb butter adds freshness without overpowering.
Ingredients
- —2 sea bass fillets, skin on
- —30g herb butter
- —Lemon wedges to serve
- —Salt and white pepper
- —A little oil for the pan
Method
- 1.Score the skin of the sea bass 3 times with a sharp knife. Season both sides.
- 2.Heat a non-stick pan with a little oil until hot. Place fillets skin-side down.
- 3.Press gently with a spatula for the first 30 seconds to prevent curling.
- 4.Cook skin-side down for 4–5 minutes until the skin is golden and crisp.
- 5.Flip, add herb butter to the pan, and baste the fish for 60 seconds.
- 6.Serve immediately with lemon and any pan juices spooned over.
Black Garlic Butter Pasta
A sophisticated pasta dish that takes 15 minutes and tastes like it took much longer. The black garlic butter is the whole dish.
Ingredients
- —200g fresh tagliatelle or spaghetti
- —40g black garlic butter
- —50g parmesan, finely grated
- —2 tbsp pasta cooking water
- —Flat-leaf parsley, roughly chopped
- —Black pepper
Method
- 1.Cook pasta in well-salted boiling water until al dente. Reserve 3 tbsp of pasta water before draining.
- 2.In a wide pan, melt black garlic butter over low heat.
- 3.Add drained pasta and a splash of pasta water. Toss vigorously to emulsify.
- 4.Add parmesan and toss again until the sauce is glossy and coats every strand.
- 5.Finish with parsley and black pepper. Serve immediately.
Bone Marrow Butter Toast with Parsley Salad
A modern take on the classic bone marrow starter. Rich, indulgent and deeply savoury — a talking point on any menu.
Ingredients
- —4 thick slices sourdough
- —80g bone marrow butter, at room temperature
- —Flat-leaf parsley, roughly chopped
- —Capers, rinsed
- —Shallot, finely sliced
- —Lemon juice
- —Flaked sea salt
Method
- 1.Toast sourdough slices under a hot grill until golden on both sides.
- 2.While toast is warm, spread generously with bone marrow butter.
- 3.Toss parsley, capers and shallot with a squeeze of lemon and a pinch of salt.
- 4.Pile the parsley salad on top of the buttered toast.
- 5.Finish with a pinch of flaked sea salt and serve immediately.
Stock the Butters Behind These Dishes
All five butters used in these recipes are available wholesale from The Butter Co. Made with 100% British dairy. Delivered nationwide to restaurants, hotels and caterers.