How to Make Compound Butters
Compound butter is an extremely simple thing – you take a soft stick of butter, and mix STUFF into it. Spices, fresh herbs, zest, finely chopped vegetables… whatever.
Literally – WHATEVER… if you can think of some sort of flavorful aromatic, odds are you can make a compound butter with it. This post isn’t so much a recipe, as it is a springboard for your own ideas and recipes.
Take a stick or two of butter, allow it to come to room temperature – you’ll want it nice and soft. Stir in whatever flavoring agents you like (see below), mixing and matching as desired. I like to go 2-3 Tbsp of solids (fresh herbs, zest, whatever)
Try to use the butter within one week, if stored in the fridge. If you’d like to hang on to it for longer than that, it can be stored in the freezer for about a month.
- Some other ideas:
- – Dijon mustard compound butter is particularly amazing on roasted corn on the cob.
- – Caramelized onion.. with or without dried mushrooms.
- – Finely chopped canned chipotle peppers, along with some of the adobo sauce they came in.
- – Curry powder with mint and cilantro is amazing.
Here recipe from Centercutcook.com
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- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme, finely chopped
- 5 cloves garlic, finely minced
- In a large bowl, combine butter, rosemary, thyme, and garlic. Use a spatula to combine all of the ingredients well.
- Scoop the mixture onto a sheet of wax or parchment paper. Roll into a log and twist the ends shut.
- Place in the refrigerator for 2 hours, or until the butter is firm.
- To use for turkey or chicken: carefully lift up the skin on the breast of the turkey and place slices of compound butter between the meat and the skin.
- To use for steak: place desired amount atop steaks right after they come off of the grill. Allow the butter to melt before serving.
- You can also use this on corn, other vegetables, and bread.