Allergen note
Butter is a dairy food, not a nut product, but it contains small amounts of milk protein, so it can cause a reaction in babies with a cow's milk allergy. Store-bought flavored butters may also contain honey, salt, garlic or nut pieces, so read the label or make your own.
How to serve
From about 6 months, melt a small amount (about ¼ teaspoon) of homemade flavored butter into warm mashed vegetables, grains or oatmeal. From 9–12 months, spread it thinly on toast strips or soft pancakes, or toss it with soft-cooked pasta; keep portions small, as butter is rich.
Preparation
Mash softened unsalted, pasteurized butter with finely chopped fresh herbs, a little roasted garlic, a pinch of cinnamon, or puréed cooked fruit or vegetables. Skip salt and sugar, never add honey before 12 months, and refrigerate it covered for up to 3 days.
Texture and choking risk
Plain butter is not a choking hazard, but check that flavored butters contain no seeds or hard pieces, and no whole or chopped nuts before 5 years. Melt it or spread it thinly, since a thick lump of cold butter is sticky and harder to manage, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries flavored butter, note any reaction and see it in the allergen tracker.
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