Mastering Compound Butters
Compound butter is simply softened fat whipped with herbs, aromatics, or seasonings, then chilled back into a solid log. It provides a concentrated hit of flavor when melted over a hot steak or spread across warm crusty bread. The process relies entirely on the butter being soft enough to incorporate ingredients without breaking down into an oily mess.
Temperature is the only variable that matters.
Your butter must be pliable but not greasy; if it begins to shine or melt, it will not hold the other ingredients. Use room temperature butter that gives slightly when pressed with a thumb.
- small mixing bowl
- silicone spatula
- parchment paper or plastic wrap
- fork
What goes in.
- 1/2 cup (1 stick)unsalted butter, softened
- 1 tbspfresh herbs (parsley, chives, or tarragon), minced
- 1 tspcitrus zest or minced garlic
- 1/4 tspflaky sea salt
Creating the cylinder
Use the edge of your parchment paper to pull the butter into a tight log. Once shaped, twist the ends of the paper firmly to compress the butter into a uniform, dense cylinder.
The method.
Soften the butter
Leave the butter on the counter until it is room temperature. Do not microwave it, as you will create pools of liquid fat that won't re-emulsify.
Fold in the aromatics
Place the butter in a bowl and use a fork to mash in your chosen herbs, garlic, or zest. Work quickly to ensure the inclusions are evenly distributed.
Shape the log
Transfer the mixture to the center of a sheet of parchment. Fold the paper over the butter and roll it away from you into a tube.
Chill to set
Place the wrapped log in the refrigerator for at least one hour. The butter must be cold and firm before you attempt to slice it.
Other turns to take.
Miso Butter
Fold in one tablespoon of white miso paste for an intense savory punch.
Anchovy Butter
Mash two oil-packed anchovy fillets into the butter with cracked black pepper.
Honey-Cinnamon Butter
Swap herbs for raw honey and ground cinnamon for roasted root vegetables or breads.
When it doesn't go to plan.
Always mince your herbs finely; large leaves create gaps in the log that cause it to crumble when sliced.
If the butter becomes too soft while working, pop the bowl in the fridge for five minutes before trying to roll it.
Label your logs with the date and flavor profile, as they keep in the freezer for up to three months.
The ones that keep coming up.
Can I use salted butter?
Yes, but you must reduce or eliminate the added sea salt to prevent the final product from becoming aggressive.
Why is my butter leaking liquid?
The butter was likely too warm or over-worked. Bring it back to room temperature and chill it immediately.
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