Flavoured Butters

Ivy’s butter is rich and perfectly seasoned. Elevate it with some complementary herbs, spices or ingredients to make flavoured butters to dress up roasted vegetables, or add an extra dimension to pasta, eggs and saucy dishes. All the butters can be frozen in a sealed bag for up to 3 months before using.

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Cacio e Pepe (cheese + pepper butter) Butter

• 80g Ivy’s Reserve Salted Butter, softened
• 20g Ivy’s Reserve Vintage Cheddar
• ¼ tsp freshly ground black peppercorns

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Rosemary + Lemon Butter

• 80g Ivy’s Reserve Salted Butter, softened
• Zest of an unwaxed lemon
• 1 sprig rosemary, leaves picked and finely chopped
• Small pinch of sea salt

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Popeth (Everything Seasoning) Butter

• 80g Ivy’s Reserve Salted Butter, softened
• 1 tsp Popeth, or everything bagel seasoning

Cacio e Pepe (cheese + pepper butter) Butter

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In a bowl, mix together the butter, cheese and pepper. Shape into a log in parchment paper, chill and use to dress greens, or to top cooked pasta.

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Rosemary + Lemon Butter

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In a bowl, mix together the butter, zest and rosemary. Add the salt and stir to combine. Shape into a log in parchment paper, chill and use to toss over roasted potatoes or root vegetables.

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Popeth (Everything Seasoning) Butter

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In a bowl, mix together the butter and Popeth. Shape into a log in parchment paper and chill. Use to fry eggs, or to spread, melted on to pastry before baking.

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