Making Compound Butter
Compound butter is simply softened butter whipped with aromatics, herbs, or citrus, then rolled into a cylinder and chilled until firm. You use it to finish steaks, stir into warm pasta, or melt over roasted vegetables just before serving.
Temperature control is your only hurdle.
If the butter is melted, the fats will separate and ruin the emulsion; if it is too cold, the ingredients will clump. It must be room temperature—yielding to the touch but still holding its shape.
- parchment paper
- rubber spatula
- mixing bowl
What goes in.
- 1 stick (4 oz)unsalted butter, softened
- 2 tbspfresh soft herbs, finely minced
- 1 tspcitrus zest or aromatics
- pinchflaky sea salt
Tension creates the slice
Lay the butter on parchment, shape it into a rough log, then fold the paper over it. Use a bench scraper or the back of a knife to push against the paper, tightening the cylinder until it is firm and even.
The method.
Softening
Leave the butter on the counter for 30-60 minutes until it dents easily when pressed.
Incorporation
Place the butter in a bowl and use a spatula to smash the herbs and zest into it until evenly distributed throughout the fat.
Shaping
Scoop the mixture onto the center of a piece of parchment and form a rough, thick line.
Rolling
Roll the butter tightly in the paper, twist the ends like a candy wrapper, and chill in the refrigerator for at least one hour.
Other turns to take.
Steak Butter
Black pepper, minced shallots, and blue cheese crumbles.
Lemon Herb
Lemon zest, chives, and flat-leaf parsley.
Garlic Chili
Roasted garlic paste and red pepper flakes.
When it doesn't go to plan.
Always use unsalted butter so you control the seasoning level.
If you are in a rush, put the log in the freezer for 15 minutes instead of the fridge.
Do not use a food processor for soft herbs, as it will bruise them and turn the butter green.
The ones that keep coming up.
How long does this keep?
It will hold in the refrigerator for a week or the freezer for three months.
Can I use salted butter?
Yes, but omit the added salt in the recipe to avoid an overly saline result.
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