Better Butter

Better Butter | Dear Martini Blog

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.

6 compound butters to try | Dear Martini Blog

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.

Savory and Sweet | Dear Martini Blog

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:

Dear Martini how to zest orange microplane Dear Martini How to toast a spice blend Dear Martini How to Mince Thyme Dear Martini How to Mince Shallots Dear Martini How to Mince Parsley Dear Martini How to Mince Jalapeños and other Chiles Dear Martini How to Slice Green Onions and Scallions Dear Martini How to Make Garlic Paste Dear Martini How to Cube Butter Dear Martini How to Chop Cilantro

We’d love to hear which ones you try– and about your own creations!

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6 thoughts on “Better Butter

  1. 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

  2. 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.

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