Making Compound Butter
Compound butter is simply softened butter whipped with aromatics, herbs, or citrus zest, then rolled into a log and chilled until firm. You use it to finish a hot steak, stir into warm pasta, or melt over steamed vegetables just before serving to add immediate depth to your dish.
Temperature is your only constraint.
Your butter must be soft enough to yield to a thumb-press but not so warm that it turns into a greasy puddle; work quickly if your kitchen is hot.
- mixing bowl
- silicone spatula
- parchment paper
- sharp chef's knife
What goes in.
- 1/2 lbunsalted butter, softened at room temperature
- 2 tbspfresh parsley, finely minced
- 1 clovegarlic, grated into a paste
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1/4 tspfreshly cracked black pepper
Uniformity through tension
When rolling the butter in parchment, use a ruler or bench scraper to push back against the paper as you roll; this creates a tight, consistent cylinder that slices cleanly when cold.
The method.
Soften the butter
Place the butter in a bowl and let it sit until it is pliable. Do not melt it.
Incorporate aromatics
Add your herbs, citrus zest, salt, and pepper to the butter. Fold the ingredients in firmly with a spatula until the distribution is completely uniform.
Form the log
Scoop the mixture onto the center of a piece of parchment paper. Use the edge of the paper to shape the butter into a rough log shape.
Tighten and chill
Roll the parchment paper tightly around the butter. Twist the ends like a candy wrapper to seal and compress the log. Place in the refrigerator until firm, about one hour.
Other turns to take.
Miso Scallion
Replace salt with one tablespoon of white miso paste and add two finely sliced scallions.
Chili Lime
Fold in one teaspoon of smoked paprika and the zest of a whole lime.
When it doesn't go to plan.
Pat your herbs dry after washing; excess water will separate from the butter and prevent it from setting properly.
If you are using salted butter, omit the extra salt until you taste the finished mixture.
Store the logs in the freezer; slice off a coin as needed and return the rest to the cold.
The ones that keep coming up.
How long will this stay good?
It keeps in the refrigerator for up to one week or in the freezer for three months.
Can I use a food processor?
You can, but pulse it very sparingly. The blades can overwork the butter and turn it into a loose, oily mess.
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