Making Compound Butters
The secret to restaurant-quality finishing at home isn't more technique, it's just butter. Once you have a log of seasoned butter in your freezer, a simple piece of toast or a seared chop becomes a complete meal with one slice.
Temperature is your only hurdle.
Your butter must be soft enough to indent with a finger, but not so warm that it turns oily. If it melts, it won't hold the air or the aromatics.
- small mixing bowl
- silicone spatula
- parchment paper
- chef's knife
What goes in.
- 1 cupunsalted butter, softened at room temperature
- 2 tbspfresh herbs (parsley, chives, or tarragon), finely minced
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, pressed into a paste
Tension is everything
Place the butter on the edge of the parchment, fold the paper over it, and use a bench scraper or ruler to pull the paper back against the butter as you roll, tightening it into a firm, uniform cylinder.
The method.
Prep the aromatics
Mince your herbs and garlic as finely as possible. Any large chunks will cause the butter log to crumble when you try to slice it later.
Incorporate
Place the softened butter in a bowl and fold in the herbs, zest, salt, and garlic using the spatula until the mixture is uniform.
Form the log
Spoon the mixture onto the center of a sheet of parchment paper. Use the technique callout above to roll it into a tight log about 6 inches long.
Chill
Twist the ends of the parchment paper like a candy wrapper to seal it. Place in the refrigerator for at least an hour to firm up completely.
Other turns to take.
Steak House
Replace herbs with cracked black pepper, blue cheese crumbles, and a drop of Worcestershire sauce.
Citrus Chili
Swap the herbs for lime zest, cilantro, and a pinch of dried chili flakes.
When it doesn't go to plan.
Always use unsalted butter so you have total control over the seasoning.
If the butter becomes too soft while mixing, pop the bowl in the fridge for 5 minutes before trying to roll it.
Store the logs in the freezer for up to three months; slice off a piece directly from frozen when needed.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra salt from the recipe until after you have tasted the mixture, as brands vary wildly in salt content.
Why use parchment instead of plastic wrap?
Parchment paper allows the butter to breathe slightly and is much easier to peel off once the butter is firm.