Making Compound Butter for Vegetables
The secret to restaurant-quality vegetables is finishing them with a fat that carries flavor deeper than salt alone. Keep a log of this in your freezer, and you have a finishing touch ready for any steam or roast.
Temperature control is your only real challenge.
If the butter is too cold, it won't incorporate seasonings; if it's melted, it won't hold the roll shape. Aim for the texture of thick paste.
- mixing bowl
- spatula
- parchment paper
- sharp knife
What goes in.
- 1/2 cupunsalted butter, softened to room temperature
- 2 tbspfresh herbs, such as parsley, chives, or thyme, minced finely
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Tighten the log
Using the edge of your parchment paper to fold and roll the butter creates a dense, uniform cylinder that slices cleanly once chilled.
The method.
Softening
Place the butter in a bowl and smash it with a spatula until it is completely malleable but not oily.
Flavoring
Fold in the herbs, zest, salt, and garlic. Ensure the additions are distributed evenly so every slice of butter contains the same balance.
Forming
Scoop the mixture onto the center of a piece of parchment paper. Shape it into a rough log, then roll the paper tightly around it.
Setting
Twist the ends of the parchment paper like a candy wrapper to compress the butter. Chill for at least one hour until hard.
Serving
Slice the log into rounds while cold and place one disk directly onto hot, cooked vegetables just before serving.
Other turns to take.
Miso-Ginger
Swap the salt and herbs for 1 tablespoon of white miso paste and 1 teaspoon of freshly grated ginger.
Smoked Paprika
Add 1 teaspoon of smoked paprika and a pinch of chili flakes for a deeper, earthier finish.
When it doesn't go to plan.
Always use unsalted butter so you control the exact salt content of the finish.
If you are in a rush, put the butter in the freezer for 15 minutes instead of the fridge, but watch it closely so it doesn't freeze solid.
Use a microplane for the garlic so the pieces are small enough to disappear into the butter.
The ones that keep coming up.
How long does this keep?
It stays good in the refrigerator for one week or in the freezer for three months. Wrap it tightly in plastic wrap if freezing to prevent it from picking up odors.
Can I use salted butter?
You can, but omit the added salt in the recipe until you taste the final product.
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