Making Compound Butter
The secret to a kitchen that functions like a restaurant isn't adding sauces at the last minute; it is having a roll of finished butter in the freezer. When you drop a disc of this onto a hot sear, the water content evaporates, the solids toast, and the aromatics bloom in one motion.
Temperature is the only variable that matters.
If the butter is too cold, it won't incorporate the herbs; if it is melted, it will separate and turn greasy. You want it soft enough to dent with a finger but still holding its shape.
- Stiff silicone spatula
- Parchment paper
- Mixing bowl
- Chef's knife
What goes in.
- 1/2 lbunsalted butter, softened
- 3 tbspfresh soft herbs (parsley, chives, tarragon), minced fine
- 1 tsplemon zest
- 1/2 tspflaky sea salt
Managing the tension
Lay your butter mixture along the edge of the parchment. Roll it forward, then pull the parchment back toward you while holding the butter to tighten the cylinder before twisting the ends to seal.
The method.
Prepare the butter
Place the softened butter in a bowl and work it with the spatula until it is smooth and lump-free.
Fold in the aromatics
Add your herbs, zest, and salt. Fold them in using a rhythmic motion, scraping the sides of the bowl to ensure no butter stays plain.
Shape the log
Spoon the mixture onto the center of a sheet of parchment. Fold the paper over the butter and roll it into a uniform cylinder, roughly one inch in diameter.
Chill and set
Twist the ends of the parchment like a candy wrapper. Place in the refrigerator for an hour until firm, or the freezer for 20 minutes if you are in a rush.
Other turns to take.
Red Wine and Shallot
Reduce 1/2 cup of red wine with one minced shallot until almost dry, cool completely, and fold into the butter.
Roasted Garlic
Mash three cloves of roasted garlic into a paste and incorporate for a deeper, sweet intensity.
When it doesn't go to plan.
Always use a sharp knife to slice the chilled butter to avoid crushing the log.
If your herbs are wet after washing, dry them thoroughly on paper towels; excess water prevents the butter from emulsifying properly.
Label the parchment rolls with the contents before tossing them in the freezer.
The ones that keep coming up.
How long will this last?
It keeps for one week in the refrigerator or up to three months in the freezer.
Can I use salted butter?
Yes, but omit the extra salt from the recipe until you taste the finished butter.
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