Vickys Savoury Compound Butters, Gluten, Dairy, Egg & Soy-Free

• 125 grams softened sunflower spread/butter
• 3 slice bacon
• 3 tbsp (heaped) brown sugar
• 125 grams softened sunflower spread/butter
• 1 1/2 tbsp finely chopped sundried tomatoes
• 1 tbsp finely chopped fresh basil
• 1 clove finely chopped garlic or 1tsp garlic puree
• 125 grams softened sunflower spread/butter
• 2 tbsp finely chopped fresh coriander
• 1 tbsp lemon juice
• 1 tsp ground coriander
• 125 grams softened sunflower spread/butter
• 4 tbsp finely chopped fresh parsley
• 4 tbsp finely chopped chives
• 3 clove garlic, finely chopped or 3tsp garlic puree
• 125 grams softened sunflower spread/butter
• 2 tbsp finely chopped anchovies
• 1 tbsp lemon juice
• 1 tsp ground coriander
• 125 grams softened sunflower spread/butter
• 2 tbsp finely chopped fresh parsley
• 1 tbsp lemon juice
• 125 grams softened sunflower spread/butter
• 2 tbsp Dijon mustard
• 2 tbsp finely chopped fresh tarragon
• 125 grams softened sunflower spread/butter
• 2 tbsp grated lemon zest
• 1 tsp lemon juice
• 1/2 tsp finely chopped fresh rosemary
• 1/2 tsp finely chopped fresh sage
• 1/2 tsp finely chopped fresh thyme
• 125 grams softened sunflower spread/butter
• 1 1/2 tsp lime juice
• 1 shallot, finely chopped
• 1/4 tsp grated lime zest
• 125 grams softened sunflower spread/butter
• 1 tbsp smoked paprika
• 1 jalepeno, seeds removed & finely chopped
• 125 grams softened sunflower spread/butter
• 2 fresh rosemary leaves, finely chopped
• 1 1/2 tbsp lemon juice
• 1/2 tbsp fresh grated ginger or ginger puree
• 125 grams softened sunflower spread/butter
• 3 clove garlic, finely chopped or 3tsp garlic puree
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh garden mint
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 125 grams softened sunflower spread/butter
• 2 tbsp finely chopped fresh basil
• 1 finely chopped red chilli
• 1 tsp grated lime zest
• 125 grams softened sunflower spread/butter
• 3 tbsp harissa paste (recipe in my profile if needed)
• 1 tbsp finely chopped fresh garden mint
• 125 grams softened sunflower spread/butter
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom

1. Choose a recipe then cream the softened butter with the other ingredients.
2. Add a pinch of salt to each apart from the anchovy and bacon recipes and let sit at room temperature for at least an hour, best 2 to merge the flavours well
3. Lay out a square of foil with a square of clingfilm wrap over the top and spoon the butter mixture onto the middle
4. Hold each end of the film/foil like you're holding the mixture in a hammock and roll it back and forth to form a rough sausage shape
5. Roll it to one end then using only the clingfilm, roll and wrap it completely
6. Twist the ends tight.
7. This will compact it and give it a good cylindrical shape
8. Overwrap the clingfilm with a square of parchment paper, then wrap the foil around that
9. Label it if you're making a few different kinds and put it in the freezer
10. It will happily stay frozen for up to a month allowing you to cut discs off whenever you need them
11. Alternatively you can spoon into ice cube trays and pop them out as needed or you can just store them in a small container as they are in the fridge for up to a week
12. Although I've written what I use these butters for in the headings, you can use them for pretty much any savoury dish you want to.
13. Spread them on toast, top a baked potato with a slice, tuck between a couple of burger patties, use as a basting rub, tuck into a fish foil parcel, fry stuff in it, toss into cooked veggies, mix with rice or pasta, whatever takes your fancy!
14. *For the bacon compound butter you need to do some cooking.
15. Preheat the oven to gas 6 / 2000C / 400F and line a baking tray with foil.
16. Put the bacon on the tray and sprinkle a heaped tablespoon of brown sugar evenly over each slice.
17. Bake until it goes crispy, around 12 minutes but keep watch so the sugar doesn't start to burn
18. Let it cool then chop it as finely as you possibly can (if you can resist just eating it!
19. ), then follow the mixing, shaping and storing instructions above
20. So delicious on toast or a bagel!

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Taken from cookpad.com/us/recipes/357071-vickys-savoury-compound-butters-gluten-dairy-egg-soy-free (may not work)