Flavoured butters

Butter makes everything taste better… and French teacher Vanessa is in love with all things French and buttery. It’s her favourite ingredient, and ours too!

A dollop of butter really lifts veggies, mashed potato, meats, soups, braises, sauces, grilled meats, sandwiches, and soooo many everyday dishes. We love throwing in really good quality butter like Lupak into everyday cooking, but did you know that you can easily make your own flavoured butters? They keep brilliantly in the freezer, so you can pull them out every day to make simple meals so much sexier.

Vanessa loves French flavours, so we have some classic french flavours. The first is quatre epices, which translates to “4 spices” – it’s France’s version of Chinese 5 spice and it’s used for a spiced bread called “pan d’epices” and is excellent with all meats, especially poultry and pate’s, plus it’s HEAVEN on steamed carrots or stirred through mashed sweet potato.

Pistou is a the provencal version of pesto, full of fresh mediterranean basil but minus the pine nuts. It’s very easy to blend until smooth using the Philips Pro Mix. A pistou butter is perfect to finish soups like minestrone, on grilled mediterranean vegetables, stir through a pasta or risotto, and with any kind of beef or seafood.

Harissa is a north african chilli paste, which has made its way into modern french fusion cooking. It’s full of heady and fragrant spices (we used Hoyts) and the harissa butter will add a big punch of flavour to bbq or grilled meats (especially lamb and chicken) and bean dishes.

Watch us teach Vanessa and Greg this recipe on Episode 4 of Kitchen Rescue on TenPlay

Cheat’s Hollandaise

Aussies are obsessed with cafe breakfasts, and everyone’s all time favourite is eggs benedict – with rich velvety French hollandaise sauce.

Making hollandaise the traditional way can be quite tricky, you need a double boiler (bain marie) and a fair bit of skill and patience, as it runs the risk of splitting or curdling easily. Our method is reasonably fool-proof, essentially we make the sauce like you would a mayonnaise, except hot.

The basis of this sauce is indeed butter, so make sure you use the best quality you can buy – we love Lurpak. It’s a cultured butter, so it bursts with flavour, and it’s made from fantastic quality cream. You can’t beat the taste of real butter in this sauce!

To make life easier, we recommend using the Philips Pro Mix hand blender with whisk attachment – it does all the hard work for you.

Watch us teach Vanessa and Greg this recipe on Episode 4 of Kitchen Rescue on TenPlay

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