Compound Butters

Compound Butter

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.

Top the cooked meat, fish or chicken with thin slices of the compound butter while it’s piping hot. 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 Compound Butter video here.

 

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Garlic Herb Compound Butter

Compound Butter

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.

  • Author: Trish
  • Yield: 1/2 cup

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

Instructions

  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 1/3 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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Lemon Dill Compound Butter

Compound Butter

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.

  • Author: Trish Lobenfeld
  • Yield: 1/2 cup

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

Instructions

  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 1/3 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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Peppercorn Blue Cheese & Chive Compound Butter

Compound Butter

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.

  • Author: Trish Lobenfeld
  • Yield: 1/2 cup

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)

Instructions

  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 1/3 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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