Flavoured butters are a combination of butter and one or more flavour enhancers. Examples of flavour enhancers include liquids such as wine, cognac, lemon juice or truffle liquid or ingredients such as green herbs, mustard, vegetables, fish, and shellfish and crustaceans. These butters can be stored in the refrigerator or in the freezer.
There are two main methods for making flavoured butter. Both methods start by beating room-temperature butter in a bowl until pale and airy. This makes the butter easy to process while the air bubbles make it less fatty. In the first method you add chilled, finely-chopped ingredients to the airy beaten butter. In the second method you warm up the ingredients before adding them to the butter. This is important for when an ingredient cannot be added to the butter raw or cannot give enough flavour if left uncooked. Another reason for first warming the product is to remove any excess liquids before being added to the butter.