My flavoured butters are easy to put together and make a great standby. If you’ve got a dinner party coming up, simply make them ahead of time and keep them in the fridge, where they’ll keep for 3 days. Alternatively, make a batch - my recipes for
Parsley Butter and
Shallot and Red Wine Butter each make 8 portions - wrap well and freeze for up to 1 month. If you’re even more organised, you can slice the butter into 8 portions, wrap each portion and freeze them, just pulling out slices as you need them. It’s as simple as that.
