Making Compound Butter
The goal is to infuse the fat with layers of flavor that only reveal themselves as the butter hits a hot steak, fish, or vegetable. It turns a basic pat of butter into a finishing sauce in seconds.
Temperature is the only variable
Your butter must be soft enough to indent with a finger but not greasy or melted. If it becomes oily, the ingredients will not incorporate evenly.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Fork
What goes in.
- 8 ozunsalted butter, room temperature
- 2 tbspfresh herbs (parsley, chives, or tarragon), finely minced
- 1 tspfreshly cracked black pepper
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Achieving the log shape
Use the edge of a ruler or a bench scraper to push against the parchment as you roll the butter. This tension removes air pockets and creates a dense, uniform cylinder.
The method.
Softening
Place your butter in a bowl and let it sit at room temperature for 30 to 45 minutes. Avoid the microwave, which creates uneven melted spots.
Blending
Mash the butter with a fork until it is creamy. Add your herbs, garlic, salt, and pepper, then fold everything together with a spatula until distributed.
Shaping
Spoon the butter onto the lower third of a sheet of parchment paper. Fold the bottom edge over the butter, then pull back slightly to tighten the shape before rolling it into a log.
Chilling
Twist the ends of the paper like a candy wrapper. Place it in the refrigerator for at least one hour until firm.
Other turns to take.
Citrus Zest
Add 1 tablespoon of finely grated lemon or lime zest for seafood.
Chili Heat
Fold in 1 teaspoon of smoked paprika or finely minced red chili for grilled corn or steak.
When it doesn't go to plan.
Pat herbs dry with a paper towel after washing; excess water will prevent the butter from holding together.
Slice the butter into rounds while it is still slightly cold to keep the shape clean.
Freeze the logs for up to three months; simply slice off what you need directly from the freezer.
The ones that keep coming up.
Can I use salted butter?
Yes, but adjust the added salt accordingly. Taste a tiny bit of the butter base before adding more salt.
Why did my butter get oily?
The butter was likely too warm. If it separates, move it to the fridge for 10 minutes to firm up slightly before continuing.