How to make your own flavoured butter (and save money)

Telegraph

08-06-2025

It may be one of the priciest items in my fridge but proper butter is one ingredient I'd never be without. What joy would there be in a fluffy jacket potato were it not for the knob of melting gold? And as evidenced by the influx of highly enticing flavoured butters appearing both on the supermarket shelves and on my TikTok feed, I know I'm far from the only butter lover out there.
So popular is the current 'buttertok' trend that social media star chef Thomas Straker, creator of salt and vinegar crisp butter among many others, now has his own eye-catchingly packaged range – including Cinnamon Bun (£2.85 for 115g; £2.48 per 100g, at Sainsbury's) – on the shelves at major supermarkets.
Waitrose has reported a huge surge in sales of flavoured butters; especially its excellent-value frozen Garlic & Herb Butter (£3.50 for 200g; £1.75 per 100g), sales of which are up an incredible 569 per cent compared to this time last year. Meanwhile, M&S has introduced a top-tier flavoured butter line including smoked paprika and chilli (£2.75 for 100g) and a truly delicious Parmigiano Reggiano & Truffle butter – though at £3.75 for 100g, it's one to keep for special occasions.
But with the price of butter already at a premium, is it worth shelling out even more for flavoured versions? I certainly see the appeal: their ability to instantly add a touch of magic to the most basic of foods, from an ear of corn to a simple seared steak or thick slice of toast, makes them worth keeping close to hand, especially when you're short on time and desire an easy flavour boost for dinner.
But why splash the cash when they're so easy and, in most cases, much cheaper to make at home? Supermarket own-label British butter is currently priced around 80-90p per 100g and the additional ingredients can cost from just a few pence upwards depending on what flavours you go for.
With savings to be made and a medley of flavours to experiment with, homemade flavoured butter is win-win. If you've got your own favourite blends, do share them with me in the comments below the article. If not, here's a quick guide and six delicious ideas to get you started.
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The butter
Straightforward supermarket own-label butter is perfect for flavouring. Choose unsalted as this provides the best flavourless base with which to work; salt can later be added to taste depending on the ingredients you add. Take it out of the fridge at least two hours before you use it so it's soft enough to blend in the flavours easily. If the butter is still a little firm, give it a quick beat with a wooden spoon or whisk until it's spreadable. Avoid types that spread straight from the fridge as you want the butter to set firmly once you've added your flavours.
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The flavours
There are no limits here and you can go sweet or savoury, but plump for ingredients that pack a punch rather than mild-tasting additions which need to be used in large amounts to carry through. This is particularly important when adding liquids – you don't want to over-soften the final texture too much, so use a small amount of strong espresso or dark maple syrup, for example, rather than a delicate, golden style. Taste and adjust the finished butter to balance the flavours in the same way you would if making a dressing (or a cocktail for that matter), adding more sweetness, salt or some acidity, as needed.
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How to blend
It's simply a case of mixing together room-temperature butter with your favourite flavourings. While a bowl and wooden spoon will suffice, an electric whisk or food processor (as I've used in the recipes below) will take the effort out of blending the ingredients together. Though if you do choose to beat the mixture by hand, any unevenly blended butter with visible marbling is still very attractive when sliced into discs or scooped into.
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How to store
To maximise freshness and minimise odour transference (butter easily absorbs pungent smells), it's important to keep your flavoured butter chilled and airtight. Either pack it into a sealed container or wrap in greaseproof paper, rolling it to form a tight cylinder. Twist the ends then, ideally, place in a food bag for extra protection. Slice off discs from the log when ready to use, or spread or scoop directly from your container.