Compound Butters are that fancy final touch that make a real difference in the taste of the meat/vegetable being served. Make a batch, freeze and you can have an upscale dinner in no time. Grill the plain old chicken breast, steak and add a compound butter – vola! Great dinner. Do Ahead: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months. Check the blog for Blue Cheese Butter and Orange Herb Butter
Chili Cilantro Butter
- 1 Fresno chile, seeded, finely chopped
- 1 tablespoon chopped fresh cilantro or marjoram
- ½ teaspoon fresh lemon or lime juice
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- Freshly ground black pepper
- Mix ingredients.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper.
- Chill until firm, 1 hour.
Nasturtium Butter
- 3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange)
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- Freshly ground black pepper
- Mix ingredients.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Maitre d’Hotel Butter
- 2 tablespoons chopped fresh parsley
- ½ teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- Freshly ground black pepper
- Mix ingredients.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Harissa Compound Butter (Moroccan)
- Chop 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 cup chopped fresh mint
- 3 tablespoons harissa paste
- 1 teaspoon kosher salt
- Harissa paste, a spicy North African red chile paste, is available at Middle Eastern markets and some specialty foods stores, and online.
- Place on parchment or waxed paper.
- Roll up into a log.
- Chill until firm, 1 hour.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Thai Compound Butter
-
1/4 cup (1/2 stick) unsalted butter, room temperature
-
1/4 cup chopped fresh basil
-
1 tablespoon grated fresh ginger
-
2 serrano chiles, seeded if desired, finely chopped
-
1 teaspoon finely grated lime zest
-
1 teaspoon kosher salt
- Process all ingredients in a food processor until smooth.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Porcini-Red Wine Butter
-
1/2 cup (1 stick) unsalted butter, room temperature
-
2 tablespoons finely chopped dried porcini mushrooms
-
1 tablespoon red wine
-
Kosher salt
- Put butter on a work surface and sprinkle with mushrooms.
- Drizzle with wine and season with salt.
- Using a knife, finely chop together until combined.
- Mix ingredients.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Turkish Compound Butter
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 tablespoon Aleppo pepper or 1 ½ tsp. hot smoked Spanish paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- Process all ingredients in a food processor until smooth.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Nori-Sesame Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons toasted white sesame seeds
- 2 teaspoons toasted black sesame seeds
- 1/2 sheet toasted nori, finely chopped
- Kosher salt
- Put butter on a work surface and sprinkle sesame seeds and nori over butter.
- Season with salt.
- Using a knife, finely chop together until well combined.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Russian Compound Butter
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 cup shredded red beets
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- Process all ingredients in a food processor until smooth.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Chipolte-Lime Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 canned chipotle chile in adobo, finely chopped
- 1 teaspoon freshly grated lime zest
- Kosher salt
- Put butter on a work surface and sprinkle with chipotle and lime zest.
- Season with salt.
- Using a knife, finely chop together until well combined.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Tumeric-Mustard Seed Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons dried turmeric
- 1/4 teaspoon brown mustard seeds, toasted
- 1/2 teaspoon yellow mustard seeds, toasted
- Kosher salt
- Put butter on a work surface and sprinkle with turmeric and mustard seeds.
- Season with salt.
- Using a knife, finely chop together until well combined.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Herb-Lemon Zest Butter
- 1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
- 1 stick (1/2 cup) unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- Put herbs on a work surface.
- Add butter and lemon zest.
- Finely chop together until well combined.
- Season with salt.
- Place on parchment or waxed paper.
- Roll up into a log.
- Twist ends of paper
- Chill until firm, 1 hour.
Bacon-Bourbon Butter
- 1 slice smoked bacon, finely chopped
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon bourbon
- 1 tablespoon pure maple syrup
- 1 teaspoon brown sugar
- Kosher salt
- Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
- Using a slotted spoon, transfer bacon to paper towels to drain.
- Reserve 1 tsp. bacon drippings.
- Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, and sugar.
- Season with salt.
- Using a fork, vigorously whisk until well combined.
Makes: about 1/2 cup.
Source: bonappetit.com
