Making Compound Butters
A block of butter is a blank canvas. By incorporating flavor at room temperature and resetting the structure, you gain a way to finish dishes with a level of depth that fresh herbs alone cannot provide.
Temperature is the only variable that matters.
If the butter is too cold, it will tear; too warm, and it becomes a greasy puddle that won't hold shape. Aim for the texture of thick paste.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Chef's knife
What goes in.
- 1 stick (1/2 cup)unsalted butter, softened to room temperature
- 2 tbspfresh herbs (parsley, chives, or thyme), minced
- 1 tspcitrus zest or minced garlic
- 1/2 tspflaky sea salt
Creating the cylinder
Lay your butter on parchment, fold the paper over it, and use a ruler or bench scraper to push against the fold while pulling the bottom paper toward you. This tension compresses the air out and tightens the log.
The method.
Softening
Leave the butter on the counter until you can press your finger into it without resistance, but it still holds its shape.
Incorporating
Place butter in a bowl and fold in your chosen aromatics using a spatula. Mash until the color is uniform.
Shaping
Spoon the mixture onto the center of a sheet of parchment paper. Roll into a log roughly 1 inch in diameter.
Chilling
Twist the ends of the parchment to seal. Refrigerate for at least one hour until firm.
Other turns to take.
Steakhouse Style
Combine with minced shallot, cracked black pepper, and blue cheese crumbles.
Citrus Herb
Use lemon zest, chopped dill, and a pinch of white pepper for fish.
When it doesn't go to plan.
Always use unsalted butter so you have total control over the seasoning.
Dry your fresh herbs thoroughly before chopping; excess moisture prevents the butter from emulsifying properly.
Freeze the logs if you aren't using them within a week; they thaw in minutes on the counter.
The ones that keep coming up.
Can I use a food processor?
You can, but be careful. It is very easy to overheat the butter, causing the fat to break and separate.
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