Better butter…what could possibly be better than butter? Compound butter! Compound butter is a combination of softened butter and flavorful aromatic ingredients.
From savory to sweet versions, compound butter is versatile and a great way to add a little creativity to your cooking. Use them as a finishing step to add glossiness and flavor to sauces, enhance a piece of fish or add flavor and moisture to cuts of meat that tend to be a little drier. Add a tablespoon to plain rice or pasta, melt it for popcorn, make a sweet version for waffles and pancakes, or simply slathered on a piece of toast. They freeze well and can be made in advance, so we always have a log or two tucked away in our freezer.
The beauty of compound butter is that you really don’t need a recipe for compound butter. The basic ingredients are unsalted butter (no margarine) and a tablespoon or two of your choice of ingredients. Try chopped fresh herbs or dried spices, citrus zest, garlic and shallots, fresh or dried fruits, wine or liqueurs; whatever compliments your dish and your mood. Here are 6 to try:
INGREDIENTS
1. Pucker Up
1 stick unsalted butter
Zest of 1 lemon
Zest of 1 lime
Zest of half an orange
2. Cherry Almond
1 stick unsalted butter, softened
1/4 cup fresh or frozen cherries, minced or chopped
1 tablespoon slivered almonds, toasted and chopped
1 tablespoon brown sugar (more if you like sweeter butter)
3. Mustard & Brandy
1 stick unsalted butter, softened
1 tablespoon whole grain mustard
1 tablespoon brandy
1 tablespoon brown sugar
1 tablespoon minced flat-leaf parsley
4. The Classic
1 stick unsalted butter, softened
2 teaspoons flat-leaf parsley
1 teaspoon minced fresh sage
1/4 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
5. Spicegirl
1 stick unsalted butter, softened
2 teaspoons curry powder
1/2 teaspoon paprika
1 tablespoon chopped dried apricots
1 tablespoon minced red onion
6. Verde
1 stick unsalted butter, softened
1 tablespoon chopped cilantro
2 green onions, white and green finely minced
zest of 1 lime
1 serrano chile, minced
You don’t have to be precise with the ingredients…mix it up, use what you have.
A little is all you need. 1 tablespoon added to a sauce or on top of a steak amps up the flavor immensely.
HOW TO PUT IT ALL TOGETHER
Mix all the ingredients together in a bowl until the butter is very soft and all of the ingredients are thoroughly incorporated. Remove butter from the bowl and spread on a piece parchment paper or plastic wrap. Roll into a tight log. Tie with string or twist the ends of the paper to seal. Place in a ziplock bag and refrigerate for at least 2 hours. Butter will keep in the fridge for up to 2 days or freezer for up to 2 months.
Look here for some aromatic inspirations! Click on the thumbnail to jump to the video:
We’d love to hear which ones you try– and about your own creations!
Dear Martini 
Reblogged this on Respect Your Food and commented:
I met one of the ladies from Dear Martini last year at the International Association of Culinary Professionals conference in San Francisco. I have been following their blog. Their videos and recipes are great. I like this one because I love butter! Respectfully, Susan
Hi – I just reblogged this on my site because I love butter and I have been following your blog and really really like it. Best. Susan
Thanks, Susan!! We are thrilled you like this post! :). All our best, Terri and Mia
Thank you so much, Susan! Lots of love to you! :)
Lovely blog. There are some great ideas here. I never thought to be so creative with this. I tend just to do the old classics from my cook book. As a single person I like too freeze mine in much smaller portions. Like the ladies say, it really doesn’t last long in the fridge.
Thanks, Mike! We’re glad you liked it. Sometimes we toss a slice of compound butter into a baked potato, cooked rice or pasta just to have a simple starch with dinner.