To obtain seasoned butter with various flavors enabling completing cooking in a short time, excellent in visual sense, olfactory sense and relish comparable to cooking of a specialty store, giving no fear of buying too much and leave a remainder, expanding all kinds of variation such as adding to fried food and melting and pouring on a material, and enabling a nonprofessional person to easily make original cooking.

The seasoned butter (1) is obtained by melting a given quantity of butter (A) at low temperature, adding a main material (B) and a secondary material (C) to the melted butter, thoroughly stirring the product while cooling to make the product pasty, heating again to make the product pasty, and pouring the product into a given container so as to form the product into a given shape. The main material (B) comprises a proper quantity of onion powder, a proper quantity of grated garlic and a proper quantity of common salt and pepper. The secondary material is mixed with powder of an appropriate material.