You are here:

Infused Devondale Butters

These delicious infused butters are all created using 250g Devondale Butter.


Mixed herb infused butter

  • 1/3 cup each of rosemary, sage, thyme and chives, loosely packed

Mushroom infused butter

  • 300g button mushrooms

Chilli infused butter

  • 3 x red chillies, de-seeded and roughly chopped

Citrus infused butter

  • Zest of 2 lemons and 2 limes

Garlic infused butter

  • 3 cloves garlic


  1. Place chosen accompaniments into food processer and blitz until fine. (If using mushrooms, fry until brown and cool off before moving onto step 2.)
  2. Add softened Devondale Butter to the food processor bowl and blend.
  3. Spoon the mixture along the centre of a sheet of cling film (approx 16cm long) and shape to form a log about 12cm long. Roll up and twist the ends to secure.
  4. Place in the fridge for 1 hour or until firm and chilled. Cut into slices to serve.

Serving tip

  • Top barbecued fish, chicken, pork or corncobs with a slice of your favourite infused butter.