|Miyoko's vegan butter straight from the blender with parsley, garlic, and spices.|
But, I have been making Miyoko's butter somewhat regularly, (the recipe is posted here on Every Day Dish). We mostly use olive and coconut oil on the regular, but for the occasional baking spree or special dinner, I like to keep some in the freezer.
Anyway, today's post is sorta silly, but when I was whipping up a new olive oil batch this morning (for garlic bread--'cuz tonight's a spaghetti party), I had a mini realization. While the butter is churning in the blender, it's so easy to just add a few extra ingredients to make fancy herbal and/or flavored butter.
I reserved about a cup of the liquid butter in the blender, and then added in several peeled cloves of garlic, a big handful of parsley, a pinch of granulated onion and smoked paprika. Then I just poured it into a little bowl and stuck it in the fridge. I've been slathering it on this amazing olive bread from New Cascadia, and will keep the rest for dinner. It'd be even easier to just slather it on bread straight outta the blender, when it's still in a liquid state.
The herbal butter came out so well, I started dreaming about future uhmeeeezing flavors:
♥ Pesto butter
♥ Olive tapenade butter
♥ Jalapeno and garlic herb butter
♥ Toasted cumin-coriander-cayenne cilantro butter for Indian rotis or paratha
♥ Cayenne and herb
♥ Ethiopian berbere
Even though this was just laughable in the easy department, I wanted to share, because the yum output was very, very high. Also, if you make this, be sure to store your butter for long-time use in the freezer, so it won't mold.
|New Cascadia GF olive bread all slathered up.|
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