Compound Butter, Friday Night Snacks and More...
Compound Butter, Friday Night Snacks and More...

Compound Butter

Mike Nadelman
One of the easiest things to make and often overlooked when having steaks, chops, fish, or vegetables. Create these easy flavor bombs ahead, freeze, and use as needed. Stored in an air-tight bag, you’ll have go-to, fabulous flavor at your fingertips. Stores for months in the freezer and one week in the fridge.
0 from 0 votes
Course Condiment
Cuisine carnivore, condiment, Dairy, dressing, Keto, Paleo, Vegetarian

Ingredients
  

For all recipes start with this:

  • 1 stick of European butter
  • 1 rectangular sheet sheet, waxed paper, parchment paper or plastic wrap
  • 1 sharpie pen for marking what you have made

ORANGE HONEY COMPOUND BUTTER

  • Zest of a medium orange
  • 1 tablespoon juice from the orange
  • 3 tablespoons honey
  • 1/4 teaspoon sea salt

CHIVE COMPOUND BUTTER

  • 1 package fresh chives minced about 3 tablespoons
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

GARLIC HERB COMPOUND BUTTER

  • 1 ¼ cup loosely packed parsley leaves or 3 tablespoons minced
  • 3 large garlic cloves minced, sprinkled with salt and pressed into a paste with the back of a chef’s knife
  • 1/2 teaspoon sea salt

LEMON PROVENÇALE COMPOUND BUTTER

  • Zest of a large lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon dried Herbs de Provence
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

CHIPOTLE LIME COMPOUND BUTTER

  • 2 chipotle peppers in adobo sauce seeded, veins discarded and minced
  • 1 teaspoon adobo sauce
  • Zest of a lime
  • 1 teaspoon fresh lime juice
  • 1 large garlic clove minced sprinkled with salt and pressed into a paste with the back of a chef’s knife
  • 1 teaspoon honey
  • ½ teaspoon sea salt

CREOLE COMPOUND BUTTER

  • 1/2 tablespoon sweet paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

TOMATO BASIL COMPOUND BUTTER

  • 2 ½ tablespoons tomato paste
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

BASIL PESTO COMPOUND BUTTER

  • 3 tablespoons good quality Pesto

Instructions
 

TOOLS FOR CRAFTING THE PERFECT COMPOUND BUTTER

  • We love a good food processor. Especially for butter that requires mincing or chopping. It makes the job easier. A powerful blender or Vitamix will work too. But you can simply use a bowl and spoon. You’ll want to create a log that can be cut into individual serving coins.
  • THE TECHNIQUE
  • All compound butters begin with softened, room temperature butter.
  • If using fresh herbs, wash and thoroughly dry them before chopping. We like to use a salad spinner to remove moisture from herbs. Then we pat dry with a paper towel before chopping.
  • Choose your favorite flavor profile from the compound butter recipes above. Simply adjust the ingredients accordingly and mix them by hand or in a food processor or blender.
  • Prepare the ingredients. Butter needs to be softened to room temperature.
  • Mince the ingredients. Sprinkle with sea salt and press into a paste with the back of a chef’s knife.
  • Pulse the food processor until combined. Or, in a medium bowl, add room temperature butter, mix thoroughly with the back of a spoon until well combined.
  • Spoon the butter mixture onto the center of a sheet of wax paper, parchment paper or plastic wrap.
  • Using a spatula or spoon, drop the butter onto wax paper. Shape into a rough rectangular size, similar in size to a stick of butter.
  • Roll the bottom half of the wax paper over the butter. Roll tightly into a log shape. Twist the ends of the wax paper. Place in the refrigerator for 2 hours to chill.

Video

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