Making Compound Butter
The secret to restaurant-quality flavor often sits right on the edge of the plate, melting slowly. Keep a log of this in your freezer, and you are always three minutes away from a finished dish.
Temperature control is your only challenge.
If the butter is melted, it will leak; if it is rock-hard, it won't combine. It must be soft enough to press your finger into without resistance.
- mixing bowl
- parchment paper
- silicone spatula
- fork
What goes in.
- 1 stick (4 oz)unsalted butter, softened at room temperature
- 1 tbspfresh soft herbs (parsley, chives, or tarragon), minced
- 1 tspcitrus zest or aromatics (garlic paste, shallot, or chili flakes)
- 1/4 tspflaky sea salt
Creating the cylinder
Transfer your mixture to the bottom third of a sheet of parchment. Fold the paper over, use a flat edge like a dough scraper to tighten the cylinder, and twist the ends like a candy wrapper to firm it up.
The method.
Softening
Leave your butter on the counter for 30 minutes. If you are in a rush, do not microwave it; grate it on a box grater and let it sit for five minutes.
Mixing
In a bowl, smash the butter with a fork until smooth. Fold in your chosen aromatics and salt until evenly distributed.
Rolling
Spoon the mixture onto parchment, shape into a rough log, and roll it tight to ensure there are no air pockets.
Chilling
Place the log in the refrigerator for at least one hour to solidify. It will hold its shape best if left undisturbed.
Other turns to take.
Steak Butter
Blue cheese crumbles, cracked black pepper, and minced chives.
Citrus Butter
Lemon zest and minced parsley; use this over grilled fish or asparagus.
Garlic-Herb Butter
Roasted garlic mashed into a paste with fresh thyme and rosemary.
When it doesn't go to plan.
Always use unsalted butter so you have complete control over the final salt level.
If your butter is too soft after mixing, put the bowl in the fridge for 5 minutes before trying to roll it.
Keep a log in the freezer; you can slice off a coin-sized portion directly onto a hot pan to finish pan-seared proteins.
The ones that keep coming up.
How long will this stay good?
It keeps for two weeks in the refrigerator or three months in the freezer if wrapped tightly.
Can I use salted butter instead?
You can, but omit the added salt in the recipe to avoid an over-seasoned result.
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