Making Compound Butters
Compound butter is simply softened butter whipped with aromatics, herbs, or spices, then rolled into a log and chilled until firm. You slice it into coins to melt over hot proteins or vegetables, turning a basic cook into a finished dish.
Temperature is the only variable that matters.
Your butter must be soft enough to dent with a finger but not greasy or melting. If it loses structure, the aromatics will slide out rather than incorporate.
- Mixing bowl
- Silicone spatula
- Parchment paper or plastic wrap
What goes in.
- 8 ozunsalted butter, softened to room temperature
- 2 tbspfresh herbs (parsley, chives, or tarragon), finely minced
- 1 tspacid (lemon juice or zest, or red wine vinegar)
- 1/2 tspflaky sea salt
The Fold and Press
Use the back of your spatula to smear the butter against the sides of the bowl. This forces the liquid and solids into the fat rather than just pushing them around.
The method.
Prepare the butter
Place the softened butter in a bowl and work it with a spatula until it is smooth and uniform.
Incorporate aromatics
Add your herbs, acid, and salt. Fold them in using the smear technique until the inclusions are evenly distributed throughout the mass.
Roll the log
Transfer the mixture onto a sheet of parchment paper. Form it into a rough cylinder, then roll the paper tightly, twisting the ends like a candy wrapper to compress the butter into a firm, uniform shape.
Chill and firm
Refrigerate for at least one hour. Once firm, peel back the paper and slice into half-inch thick rounds.
Other turns to take.
Roasted Garlic
Mash three cloves of deeply browned roasted garlic into the butter for a mellow, sweet profile.
Chili Lime
Stir in zest from one lime and a half-teaspoon of smoked paprika or chili flakes.
When it doesn't go to plan.
Pat your herbs completely dry after washing; excess water will prevent the butter from emulsifying properly.
If using dried spices, let the butter sit at room temperature for an extra twenty minutes after mixing to allow the flavors to bloom.
Keep a log in the freezer; slice directly from frozen onto a hot steak or seared fish.
The ones that keep coming up.
Can I use salted butter?
You can, but always taste it before adding extra salt. It is much easier to add more than to fix a butter that is already too aggressive.
How long does it stay fresh?
It keeps in the refrigerator for up to a week, or in the freezer for three months if wrapped tightly.
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