Flavored butters add a touch of elegance, dressing up simple roasts and sautés or jazzing up steamed vegetables or plain pastas. Garlic Butter, Pesto Parmesan Butter, Italian Butter or Mediterranean Butter... the choice is yours.

Ingredients

Garlic Butter

• 1 quart heavy cream
• 3 Tbs. garlic, minced
• 1/2 tsp. salt

Pesto Parmesan Butter

• 1 quart heavy cream
• 4 Tbs. prepared pesto
• 4 Tbs. Parmesan cheese
• 2 Tbs. garlic, minced
• 1/2 tsp. salt, optional

Italian Butter

• 1 quart heavy cream
• 2 1/2 Tbs. fresh basil, finely chopped
• 2 1/2 Tbs. fresh oregano, finely chopped
• 2 Tbs. garlic, minced
• 1/2 tsp. salt

Mediterranean Butter

• 1 quart heavy cream
• 3 Tbs. sun-dried tomatoes (packed in oil), finely chopped
• 3 Tbs. black olives, finely chopped
• 2 Tbs. garlic, minced
• 1/2 tsp. salt

Directions

1. In a large food processor (11-cup capacity), add heavy cream.  Turn the food processor on, and leave it running for approximately 9 minutes.  Within those 9 minutes, the texture / consistency will change several times.  For most of the time, it will be the consistency of a very thick whipped cream / soft serve ice cream.  At around 8 minutes, you should see the butter starting to form.  It happens very quickly, so keep your eye on it.  The butter is finished once you see large chunks of butter moving around in water which is actually butter milk.
2. Place the butter on a large piece of cheese cloth and squeeze tightly to remove any excess liquid.  It is almost impossible to remove all of the excess liquid, so remove as much as you can.  I usually spend around 2 minutes of squeezing to be sure I got almost all of the liquid out.
3. Combine the butter with the ingredients of your choice.

Yields about 2 1/2 cups

• You can store the butter in the freezer for several months.