Making Compound Butter
This is the fastest way to add depth to a meal at the last second. By locking flavors into the fat, you create a finishing element that provides consistent seasoning as it melts.
The temperature of the butter is your only hurdle.
Your butter must be soft enough to dent with a finger but not greasy or melted; if it's too cold, your herbs won't fold in, and if it's too warm, it will break.
- small mixing bowl
- silicone spatula
- parchment paper
What goes in.
- 1 cup (2 sticks)unsalted butter, softened to room temperature
- 2 tbspfinely chopped fresh herbs (parsley, chives, or tarragon)
- 1/2 tspflaky sea salt
- 1 tspfresh lemon zest or minced garlic
Tightening the cylinder
Place the butter on the edge of the parchment, roll it into a tight log, and twist the ends of the paper like a candy wrapper to compress the butter into a uniform shape.
The method.
Prepare the aromatics
Mince your herbs and garlic as finely as possible so they integrate evenly into the butter without leaving large, stringy chunks.
Cream the butter
Place the softened butter in a bowl and use your spatula to smash it against the sides until it is completely smooth and no lumps remain.
Incorporate flavors
Fold in the herbs, zest, and salt. Work them through the butter until they are distributed evenly throughout the mass.
Shape and chill
Transfer the butter to parchment paper, shape into a log, and refrigerate for at least one hour until hard.
Other turns to take.
Red Wine & Shallot
Reduce 1/2 cup of red wine with a finely minced shallot until nearly dry, cool completely, and fold into the butter.
Chili-Lime
Stir in smoked paprika, a pinch of cayenne, and lime zest for a finish on grilled corn or shrimp.
When it doesn't go to plan.
Always use unsalted butter so you have complete control over the final salt level.
If the butter becomes too soft while mixing, pop the bowl in the freezer for five minutes.
You can keep these logs in the freezer for months; just slice off a coin whenever you need a boost of fat and seasoning.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the added salt in the recipe until you taste the finished butter. It is easy to over-salt when starting with a pre-salted base.
How long will this last in the fridge?
It will hold its quality for about two weeks in the refrigerator, provided it is wrapped tightly to keep out fridge odors.
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