Making Herb Compound Butters
A good compound butter transforms a plain steak or a piece of grilled fish into something intentional. Keep a log in the freezer, slice off a coin, and let the residual heat do the work.
Temperature control is your only hurdle.
Use butter that is soft enough to indent with your finger but not melting or oily. If it gets too warm, the herbs will bleed and the butter will separate.
- small mixing bowl
- silicone spatula
- parchment paper or wax paper
What goes in.
- 1 cupunsalted butter, softened to room temperature
- 1/4 cupfresh herbs (parsley, chives, tarragon, or thyme), finely minced
- 1 tspflaky sea salt
- 1 tsplemon zest (optional)
Tighten the log
Lay your butter mixture on parchment, roll it into a cylinder, and use the straight edge of a bench scraper or ruler to push against the paper while you twist the ends. This pressure eliminates air pockets and creates a uniform shape.
The method.
Prepare the aromatics
Mince your chosen herbs finely. If they are damp, pat them dry on a paper towel first; moisture prevents the butter from emulsifying properly.
Combine
Place the butter in a bowl and fold in the herbs, salt, and any citrus zest using a spatula. Work quickly to keep the butter from warming further.
Shape
Spoon the mixture onto the center of a sheet of parchment paper. Roll the paper over the butter to form a log, twisting the ends tightly like a candy wrapper.
Chill
Place in the refrigerator for at least two hours. If you need it sooner, twenty minutes in the freezer will suffice.
Other turns to take.
Red Wine & Shallot
Reduce red wine by half with minced shallots before cooling completely and folding into the butter.
Roasted Garlic
Mash three cloves of slow-roasted garlic into the butter for a mellow, nutty base.
When it doesn't go to plan.
Always use unsalted butter so you have complete control over the final salinity.
Use a sharp knife to slice the butter; dull blades will crush the log.
Label the parchment with the type of butter and the date before putting it in the freezer.
The ones that keep coming up.
How long does compound butter keep?
It will hold in the refrigerator for one week or in the freezer for up to three months.
Can I use dried herbs?
Dried herbs work, but they lack the bright, grassy finish of fresh ones. If using dried, use half the quantity as the flavor is more concentrated.
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