Compound Herb Butters
A disc of house-made butter melting over a piece of seared meat adds a depth of flavor that store-bought sticks cannot match. By controlling the ratio of herbs to fat, you create a finishing touch that elevates a simple meal into something considered.
Temperature is your only hurdle.
If the butter is cold, it won't take the herbs; if it is melted, it will separate. You want it soft enough to leave an indent when pressed.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Chef's knife
What goes in.
- 1/2 lbunsalted butter, softened to room temperature
- 1/4 cupfresh herbs (parsley, chives, tarragon, or thyme), finely minced
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Creating the cylinder
Lay your butter mixture on the edge of the parchment paper, fold the paper over, and use a bench scraper or the back of a knife to pull the paper taut, compressing the butter into a firm, uniform log.
The method.
Prepare the aromatics
Mince your chosen herbs as finely as possible. Any large, woody stems will ruin the texture when the butter melts.
Fold and whip
Place the softened butter in a bowl. Add the herbs, zest, garlic, and salt. Use a spatula to smash and fold the ingredients together until they are evenly distributed throughout the yellow fat.
Roll
Transfer the butter to a sheet of parchment paper. Roll it into a log about 1.5 inches in diameter. Twist the ends of the paper to secure the shape.
Chill
Refrigerate for at least one hour until firm. If you need it sooner, place it in the freezer for fifteen minutes.
Other turns to take.
Red Wine & Shallot
Reduce red wine with minced shallots until syrupy, cool completely, and mix into the butter for red meat.
Chili Lime
Use smoked paprika or minced fresh jalapeño with lime zest for grilled corn or seafood.
When it doesn't go to plan.
Always use unsalted butter so you can control the final salt level yourself.
Pat your herbs dry after washing; excess water will prevent the butter from emulsifying properly.
Keep the log in the freezer for up to three months; slice off a disc whenever you need it.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the added salt in the recipe. Taste a small amount of the butter before adding more.
How long will this last in the fridge?
It will hold its quality for about two weeks if wrapped tightly to prevent it from picking up other scents in your refrigerator.
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