Chef's Selection Butter Trio Recipe

Soften & Mix

Place 1 cup unsalted butter and 1/4 cup softened cream cheese in a medium mixing bowl. Using a hand mixer or sturdy spatula, beat until smooth and fully combined, about 1–2 minutes.

Fold in chopped parsley (2 tbs), chives (1 tbs), thyme leaves (1 tsp), lemon zest (1 tsp), 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Mix until herbs are evenly distributed and butter is light and fluffy, about 30–45 seconds.

Taste and adjust seasoning — add up to 1/4 tsp more salt or a squeeze of lemon if desired. Transfer the herb butter to a small bowl or shape into a log on plastic wrap, chill 30 minutes to firm, or serve at room temperature for immediate spreading.

Place 3/4 cup unsalted butter in a mixing bowl and soften to room temperature (10–20 minutes) so it is easily stirrable.

Add 2 tbs honey, 1 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp fine sea salt and 1/2 tsp lemon juice. Using a spatula, thoroughly combine until the honey is fully incorporated and the color is uniform, about 1 minute.

Taste and adjust: add a touch more honey if you prefer sweeter, or a pinch more salt for balance. Spoon into a small ramekin and refrigerate 10–15 minutes if you prefer it slightly firmer for presentation.

In a small, light-colored skillet, melt 1/2 cup unsalted butter over medium heat. Swirl occasionally and cook until butter foams, the milk solids brown and emit a nutty aroma, and the butter is golden-brown, about 4–6 minutes. Watch carefully to avoid burning.

Remove pan from heat immediately and let butter cool 2 minutes. Transfer to a small bowl to stop cooking and allow it to cool until just warm (so it does not melt the chopped walnuts immediately).

Toast 1/3 cup walnuts in a dry skillet over medium heat 3–4 minutes, shaking the pan, until fragrant and lightly browned. Chop finely and let cool.

Stir the chopped toasted walnuts, 1 tsp orange zest, 1 tbs pure maple syrup and 1/4 tsp fine sea salt into the warm browned butter until evenly combined. Taste and adjust salt or maple to preference. If butter becomes too loose, chill 10–15 minutes to firm slightly before serving.

Bring all three butters to room temperature for 15–20 minutes before serving so they are easily spreadable (except if you prefer one chilled for texture contrast).

Arrange each butter in its own small ramekin or shape into three logs on plastic wrap. Sprinkle the smoked paprika butter with a tiny pinch of smoked paprika for color, the herb butter with a few extra chive slices, and the walnut butter with a couple of walnut pieces and orange zest.

Place the assorted sliced bread on a board or basket. Offer sea salt flakes (1 tsp) to sprinkle over butter or bread as desired. Serve as a table starter or accompaniment. Leftover butters will keep refrigerated in airtight containers up to 5 days; bring to room temperature before serving.