Home ›

COMPOUND BUTTERS

Submitted by admin on Mon, 05/12/2008 - 17:59
in

COMPOUND BUTTERS are mixtures of butter with other ingredients such as herbs, citrus zest, shallots, cheeses or spices.  Mix cilantro or green chilies with the butter for a Southwestern twist.  Lemon, parsley and garlic butter is a classic taste for escargots and is delicious melting on a piece of grilled fish.  My favorite, Roquefort Butter, slowly melting on a hot steak, is incredible. Compound Butters heighten the flavor of steamed vegetables, make a delicious spread for bread and can even be used to finish a sauce. And, they can be made ahead and frozen.

 

TO MAKE THE BUTTER

Use only unsalted butter and keep in mind that European style butters, such as Plugra, make especially rich tasting compound butters. Bring the butter to room temperature before combining with the other ingredients. The herbs or other aromatics that you plan to use should be chopped very finely.

Cream the butter, then add in the herbs/flavorings.  You can do this by hand in a mixing bowl or use the food processor for large quantities.

Spread the butter mixture into a long strip down the center of a sheet of Plastic wrap.  Fold the wrap over so that the butter is in the center and gently push in and under to shape a smooth log with the butter.
 
Once the wrapped butter is shaped into a cylinder roll the log up and chill immediately.  Once chilled, the butter can be sliced into disks.
 
Chef’s Note:   Flavored butter can be stored in the refrigerator for up to 5 days.  Or, freeze the compound butters for up to 3 months for the ultimate flavor.


Add the following ingredients to 1 STICK of unsalted butter for delicious flavor creations.  The possibilities are endless!


Parsley Herb Butter
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
2 teaspoons lemon zest, grated


Roquefort Butter
6 tablespoons crumbled Roquefort cheese
1/8 teaspoon freshly ground black pepper

Honey-Pecan Butter
2 tablespoons honey
2 tablespoons chopped pecans
1/8 teaspoon ground nutmeg