Types of Butter You'll Want to Spread on Everything

If there's one thing that most chefs see eye to eye on, it's that everything is better with butter. Whether it's the classic dairy product or velvety fruit spread, I don't think I've met a butter that I didn't eat in amounts that defy logic. You'll want to engage in the same behavior with these common types of butters, complete with easy and mouth-watering recipes. Click through to check them out.

01 of 07

Herb Butter

Complex, refreshing and intense, nothing awakens your taste buds quite like the flavor of fresh herbs. Basil is a personal favorite, though I've never discriminated against chive or rosemary. Try this recipe.

02 of 07

Apple Butter

I don’t know about you, but apple butter (next to pie, obviously) is always my favorite part of an Amish market. There’s just something about the grainy texture of mashed apples that lends itself to a delicious spread. Try this recipe.

03 of 07

Garlic Butter

Eight hours of bad breath and I’d still tell you that eating garlic butter is entirely worth the experience. Just make sure that dates, important presentations and dentist appointments are off the agenda. Try this recipe.

04 of 07

Honey Butter

If you like sweet with your salty, look no further than the honeybee’s gift to carb loading. Spread it on a bagel and you'll be buzzing from breakfast to lunch. Try this recipe.

05 of 07

Nut Butter

I’m not entirely sure why peanut gets all of the love and attention when it has a hotter sister by the name of cashew. Try this recipe.

06 of 07

Truffle Butter

Truffle may be a fad food, but to not include it in this list would be butter blasphemy. It's certainly the priciest option you can find, but that should prevent you from eating it in excess. (Maybe.) Try this recipe.

07 of 07

Pear Butter

Pear may seem like a random choice, but it’s an intelligent one. Like apples, its gritty flesh can easily be broken down and turned into a yummy spread. Pair it with a slice of gorgonzola for sophistication at its finest. Try this recipe.

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