Making Compound Herb Butters
A block of room-temperature butter acts as a blank canvas. By incorporating fresh flavors, you move from basic seasoning to a controlled finish that glazes your food as you serve it.
The temperature of the butter is your only hurdle.
If the butter is too cold, the herbs won't incorporate; if it is melted, it will separate. Use butter that is soft enough to indent with a finger but still holds its shape.
- small mixing bowl
- rubber spatula
- parchment paper
What goes in.
- 1/2 lbunsalted butter, softened to room temperature
- 1/4 cupfresh parsley, chives, or tarragon, finely minced
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Creating the cylinder
Use the edge of the parchment paper to leverage the butter into a firm log, pulling it tight against itself to remove air pockets before twisting the ends.
The method.
Prep the herbs
Dry your herbs completely after washing; excess water will prevent the butter from emulsifying properly.
Combine
Place the softened butter in a bowl and fold in the herbs, zest, garlic, and salt using a spatula until the mixture is uniform.
Shape
Spoon the butter onto a strip of parchment paper. Fold the paper over, then use a ruler or bench scraper to push the butter into a tight, consistent cylinder.
Chill
Twist the ends of the parchment like a candy wrapper and refrigerate for at least one hour until firm enough to slice.
Other turns to take.
Steakhouse Style
Replace herbs with minced shallots, black pepper, and a dash of Worcestershire sauce.
Citrus Chili
Add lime zest and a pinch of ground chipotle or chili flakes for fish or corn.
When it doesn't go to plan.
Always use unsalted butter so you can control the final salt balance.
If your butter gets too soft while working, pop the bowl in the fridge for five minutes.
Compound butter freezes well for up to three months; wrap the log in foil after the parchment.
The ones that keep coming up.
Can I use dried herbs?
You can, but use half the amount. The texture will be grainy rather than vibrant, so fresh is prioritized.
What is the best way to use this on steak?
Slice a coin of cold butter and place it on the meat the moment you take it off the grill or pan; let it melt while the meat rests.
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