House Butter Recipe

Soften butter

Remove butter from the refrigerator 30–45 minutes before starting so it becomes soft and spreadable but not melted. If short on time, cut butter into 1/2-inch cubes to accelerate softening.

Place the softened unsalted butter in a medium mixing bowl. Add the fine sea salt. Using a sturdy spatula, wooden spoon, or electric hand mixer on low, beat the butter 1–2 minutes until smooth, lightened in color and homogenous.

Prepare the herbs and aromatics: finely chop parsley and chives, grate or very finely mince the garlic, and zest the lemon avoiding the bitter white pith. Measure pepper.

Add the chopped parsley, chives, lemon zest, minced garlic, and freshly ground black pepper to the bowl with the whipped butter. Fold and mix thoroughly with a spatula (or pulse briefly with mixer) until all ingredients are evenly distributed and the butter is uniform in color and texture. Taste and adjust salt (add up to an additional 1/4 tsp if desired).

If using a sweet or smoky variation, fold in honey for a subtly sweet butter or smoked paprika for a smoky profile. Combine thoroughly so the flavor is even throughout.

To shape: scrape the mixed butter onto a sheet of plastic wrap, parchment paper, or silicone mat. Use the wrap to form the butter into a log about 1.5–2 inches in diameter, rolling firmly and twisting the ends to seal. Alternatively, press into a small ramekin or butter crock for immediate use.

Chill: Refrigerate the wrapped butter until firm, at least 1 hour. For longer storage, transfer to the freezer (well wrapped) for up to 3 months; thaw in the refrigerator before using. If keeping in fridge, it will keep 2–3 weeks.

Finish and serve: Slice rounds of the chilled butter log as needed. If desired, sprinkle a tiny pinch of cracked sea salt or a dusting of smoked paprika on each slice before serving.