Thursday, September 17, 2009

How to Make Flavored Compound Butter



Compound butters. Or as Chef Anne Burrell - Executive Chef at New York's Centro Vinoteca, and sous chef to Mario Batali when battling in the Iron Chef Kitchen Stadium - would say, "butter with stuff."  I just love her ... don't you?

Start with about 1/2 cup of real, pure butter, soften it to room temperature, and then stir in some goodies. Smear that over your cooked corn on the cob and dig in. It's heaven, I tell ya! Flavored butters are also excellent when topped over a steak, chicken and fish, right before serving, or even used as a spread for toasted bread.

For a more uniform presentation, you can also spoon the butter mixture into a piece of plastic wrap, or parchment, and roll it into a tight, log shape. Refrigerate for at least 2 hours to harden before using. Cut slices.

If using the butter right away, keep at room temperature. If not using until later, store in fridge and bring to room temperature about 30 minutes before using. Can also roll up cookie roll style and refrigerate to slice. Freeze leftovers.

Herbs listed are given in dried measurements, but absolutely use fresh herbs when you have them.  See my guide to substituting dried/fresh herbs for each other.

Take 1/2 cup of butter, either salted or unsalted, softened at room temperature, and add one of the following combinations. If you use regular salted butter, omit the salt. Either way you will probably want to give it a taste. You can also double all of these and make a half pound roll.

➵Cajun Blend Compound Butter - Great for seafood, burgers and steaks

1/2 teaspoon of Slap Ya Mama, or your favorite
   Cajun/Creole seasoning
1/4 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1 small clove garlic, finely minced
Pinch of kosher salt

➵Bleu Cheese Compound Butter - Yummy on steaks, burgers & veggies

1/2 cup of strong Roquefort or Stilton Bleu cheese,
   crumbled (for milder flavor, try Gorgonzola instead)
1 teaspoon Worcestershire
1 tablespoon of chopped parsley
1 clove of garlic, finely minced
6 turns of the pepper grinder

➵Dilly Lemon Thyme Compound Butter - Perfect for fish & veggies

The zest of 2 lemons
1/2 bunch dill, finely chopped
1/2 bunch lemon thyme, stripped and finely chopped
1 small clove garlic, finely minced
Pinch of kosher salt

➵Cheesy Lime Compound Butter - Excellent on corn

1 tablespoon of olive oil
Zest of one lime
2 tablespoons of shredded Parmesan cheese, 1/2 cup crumbled queso fresco or a mild feta

➵BBQ Compound Butter - great on steaks & burgers too!

2 tablespoons BBQ sauce
1/4 of a sweet Vidalia onion, finely minced
2 teaspoons of chopped parsley
1 clove of garlic, finely minced

➵Herbed Compound Butter - great all purpose for just about anything.

1 tablespoon olive oil
1/2 teaspoon of fresh chives, snipped fine
1/2 teaspoon thyme, chopped
1/2 teaspoon sage, chopped
1/2 teaspoon rosemary, chopped

➵Hotel Butter

1/8 cup chopped fresh parsley
1/4 teaspoon of lemon zest
Juice of half a lemon
Pinch of kosher salt
1/8 teaspoon freshly ground black pepper

➵Sun-Dried Tomato Herb Compound Butter - great all purpose for pork and meat.

1 tablespoon drained and chopped sun-dried tomatoes
1/2 teaspoon sage, chopped
1/2 teaspoon rosemary, chopped
1/2 teaspoon of Slap Ya Mama, or your favorite
   Cajun/Creole seasoning
Pinch of kosher salt

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  1. Thanks for sharing! I just posted this on Pinterest!

    1. Thanks Gloria & for the reminder that I need to get a photo!


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