Compound Butters

Compound Butter

 

We’re posting two videos this week as we wrap up our Fish Master Class series. In the first we demonstrate compound butters.
Compound butters combine unsalted butter with different aromatics, such as herbs, shallots, acid, salt and pepper, and/or spices. Mix room temperature butter with the finely minced aromatics you think pair well with your entrée. Mix them together, place on parchment paper or plastic wrap and form into a sausage shape and refrigerate. These freeze well, too.

Today’s lesson includes three very different versions, each appropriate for different kinds of protein.

Cut the compound butter into thin slices and drape across the top of your meat, chicken or fish as soon as its done cooking. The melting butter creates a very flavorful sauce. This is a quick and easy method of dressing up a simple dish in really delicious way.

Compound Butter

 

Watch the video here!

 

 

Later this week we’ll post our last Fish Master Class video on roasted fish fillets and using two of these tasty compound butters.

Compound Butter Recipes

Garlic Herb Compound Butter
Author: 
Makes: ½ cup
 
This compound butter is delicious with chicken or fish. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced clove garlic
  • 1 teaspoon minced chives
  • 1 teaspoon minced parsley
  • 1 teaspoon minced thyme
  • 1 teaspoon lemon zest
  • pinch of coarse salt
  • couple of twists of freshly ground pepper
Method
  1. Thoroughly combine the butter, garlic, chives, parsley, thyme, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about ⅓ of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 
Lemon Dill Compound Butter
Author: 
Makes: ½ cup
 
A perfect compound butter for fish, especially salmon! Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup chopped dill fronds
  • zest of 2 small lemon
  • pinch of coarse salt
  • a couple of twists of freshly ground pepper
Method
  1. Thoroughly combine the butter, dill, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about ⅓ of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 
Peppercorn Blue Cheese & Chive Compound Butter
Author: 
Makes: ½ cup
 
A rich and hearty compound butter perfect for red meat. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup softened blue cheese
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons freshly ground 4 peppercorn is or black peppercorn
  • 1 teaspoon balsamic vinegar (good quality, thick syrupy)
Method
  1. Thoroughly combine the butter, blue cheese, shallot, parsley, pepper and vinegar in a small bowl.
  2. Lay the butter on a piece of plastic wrap about ⅓ of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

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