FLAVORED BUTTERS

Flavoured butters are a quick and convenient way to add a variety of flavours to grilled or barbecued chops, loins or other cuts. Simply slice off a round of butter and place on top of each cooked chop, or spread the sides of the meat with some softened, flavoured butter and let sit one hour before grilling. Wrapped butters can be stored for several days in the refrigerator or up to 2 months in the freezer.

LEMON MINT BUTTER

1/2 cup unsalted butter, at room temperature 125 ml
2 tbsp fresh mint, finely chopped 30 ml
1 small clove garlic, minced 1
1tsp lemon juice 5 ml
salt and pepper

In small bowl, cream butter, stir in mint, garlic, lemon juice and salt and pepper to taste. With spatula, spread down a large piece of waxed paper and using paper as a guide, roll butter mixture into 1-1/2 inch (4 cm) wide cylinder. Wrap with paper and refrigerate at least 1 hour or freeze to have on hand through the barbecue season.

ANCHOVY BUTTER

Substitute 1 tbsp (15 ml) anchovy paste and 1 tbsp (15 ml) each finely chopped fresh thyme and rosemary for the mint and lemon juice. If fresh herbs are unavailable, use 1 tsp (5 ml) each dried.

MUSTARD CHIVE BUTTER

Substitute 2 tbsp (30 ml) Dijon mustard and 2 tbsp (30 ml) snipped chives for the mint and lemon juice.

ORANGE GINGER BUTTER

Substitute 2 tsp (10 ml) grated orange peel and 1 tsp (5 ml) ground ginger for the mint, garlic and lemon juice.