Making Herb Compound Butters
This is how you turn a weeknight pan-seared steak or a piece of sourdough into something distinct. The fat carries the volatile oils of the herbs, releasing them the moment they hit the heat of a finished dish.
Temperature dictates texture.
Your butter must be soft enough to indent with a finger but not greasy or melting. If it loses structure, the herbs will sink and the butter will separate.
- small mixing bowl
- rubber spatula
- parchment paper
- sharp chef's knife
What goes in.
- 1/2 lbunsalted butter, softened to room temperature
- 3 tbspfresh soft herbs (parsley, chives, tarragon, or chervil), finely minced
- 1 tspflaky sea salt
- 1 tspfresh lemon zest, finely grated
Mastering the cylinder
Use the edge of your parchment paper to fold the butter over itself, then use a ruler or bench scraper to push back against the log, tightening it into a firm, uniform shape.
The method.
Prep the herbs
Mince your herbs as finely as possible. Any large stems will ruin the smooth mouthfeel of the finished butter.
Mix the base
Place the butter in a bowl. Fold in the herbs, salt, and zest using a rubber spatula until the ingredients are distributed evenly throughout.
Form the log
Scoop the mixture onto the center of a piece of parchment paper. Fold the paper over the butter and roll it away from you to form a cylinder.
Chill and set
Twist the ends of the parchment like a candy wrapper to compress the log. Refrigerate for at least one hour until hard.
Other turns to take.
Roasted Garlic and Thyme
Mash two cloves of roasted, cooled garlic into the butter with fresh thyme leaves.
Chili Lime
Swap the herbs for lime zest, a pinch of chili flakes, and a drop of fish sauce for a sharp finish.
When it doesn't go to plan.
Dry your herbs thoroughly after washing; excess water will prevent the butter from emulsifying properly.
Use high-quality butter, as its flavor will be the primary note.
Label the parchment with the date and type; these hold well in the freezer for up to three months.
The ones that keep coming up.
Can I use a food processor?
Only if you pulse it carefully. It is very easy to overwork the butter, which makes it oily and heavy.
How do I serve it?
Slice into coins and place on top of hot proteins just before serving so it melts into a sauce.
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