Manteiga Recipe

Soften butter

Remove unsalted butter from the refrigerator and let it sit at room temperature until soft but still cool, about 30–45 minutes. You should be able to press a finger into the butter and leave an indentation without the butter melting.

Whip butter

Place the softened butter in a medium mixing bowl. Add the fine sea salt. Using a fork, spatula, or electric hand mixer on low, beat the butter until smooth and creamy, about 1–2 minutes. Scrape down the sides of the bowl as needed to ensure even texture.

Herb garlic butter

To the whipped butter, add minced garlic (2 tsp) and either parsley (2 tbsp) or chives (2 tbsp). Mix thoroughly until evenly distributed, about 30 seconds. Use immediately or proceed to roll and chill.

Lemon herb butter

Fold in lemon zest (1 tbsp) and chopped parsley or chives (2 tbsp) into the whipped butter until evenly combined, about 20–30 seconds. Taste and adjust salt if needed.

Sweet honey butter

Stir honey (1 tbsp) into the whipped butter until fully incorporated and smooth. This is excellent for toast or rolls.

Smoked paprika butter

Add smoked paprika (1/2 tsp) to the whipped butter and mix until uniformly colored. This variation pairs well with grilled meats or corn on the cob.

To form a butter log: lay a sheet of parchment paper or plastic wrap on a work surface. Spoon the prepared butter onto the center in a rough log shape (about 8–10 inches long). Fold the parchment/plastic over the butter and roll it, shaping into a tight cylinder about 1.5–2 inches in diameter. Twist the ends to seal. Chill in the refrigerator until firm, at least 1 hour, or freeze for up to 3 months.

To form compound butter disk: for immediate use, spoon the butter into a small bowl or ramekin and smooth the top. Chill until firm, then unmold and serve.

Serving: slice the chilled butter log into rounds about 1/4-inch thick and place on grilled meats, vegetables, bread, or baked potatoes. Honey butter can be served at room temperature for spreading.

Storage: keep compound butter wrapped in parchment/plastic or in an airtight container in the refrigerator for up to 2 weeks, or freeze up to 3 months. Thaw in the refrigerator before use.