4 vanilla butter recipes Recipe
4 vanilla butter recipes
Total time: 15 to 30 minutes

Allow 5-15 minutes depending on the version you choose. 

Difficulty: Easy
Chef's Note

Lobster meat is especially delicate, particularly this year. Please don't mask its flavor with aggressive butters, such as garlic butter as was once the style. 

Basic vanilla butter
- 225 g salted butter
- 1 vanilla pod

Vanilla beurre blanc
- 225 g cold salted butter + 1 Tbsp.
- 250 ml / 1 cup white wine
- 1 vanilla pod
- 1/2 small French shallot or 2 new onions (white parts only)

Velouté vanilla butter
- 225 g cold salted butter, cubed
- 1 vanilla pod
- 125 ml / 1/2 cup whipping cream 35%

Tropical vanilla butter
- + 1 tsp. or Tbsp. dark rum


  1. Flatten the vanilla bean with the back of a knife blade.
  2. Split the vanilla bean in half lengthwise.
  3. Scrape the inside with the tip of the knife, recuperating the seeds.

Basic vanilla butter

  1. Heat the butter in a small saucepan.
  2. Once it begins to foam, remove it from the heat.
  3. Add the vanilla seeds.
  4. Let infuse 5 minutes.

Vanilla beurre blanc

  1. Sweat the shallot in a spoonful of butter until transparent.
  2. Add the white wine; simmer until reduced to just 2 Tbsp. liquid.
  3. Over low heat, whisk in the cold diced butter one piece at a time.
  4. Off the heat, add the vanilla. Let infuse 5 minutes.

Vanilla butter velouté

  1. In a small saucepan, heat the cream over low heat.
  2. Add the vanilla. Let infuse 5 minutes.
  3. Bring the cream to the boiling point, watching that it doesn't boil over.
  4. Whisk in the cold diced butter one piece at a time.

Tropical vanilla butter

  1. Off the heat, mix a spoonful of dark rum into the basic butter or the butter velouté. Let infuse 5 minutes. 


A proud partner
4 vanilla butter recipes 1

A proud partner of RPPSG for many years, Quebec's dairy producers, Les Producteurs de lait du Québec (lafamilledulait) encourage traceability by including their logo "J'aime le beurre" on each medallion. Be inspired by this local recipe because with butter, lobster caught in the Gaspé is much better!

More recipe ideas

Photo: ID 39345506 / David Kadlec / MSCOMM

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