Making Compound Herb Butter
The secret to a focused kitchen is having a cylinder of pre-mixed herb butter waiting in the freezer. When you need to finish a steak or mount a pan sauce, a single coin of this butter adds more depth than hours of slow simmering.
Temperature control is your only constraint.
If the butter is too cold, you will struggle to incorporate the herbs. If it is too warm, the fat will separate and turn oily.
- Mixing bowl
- Silicone spatula
- Parchment paper
What goes in.
- 1/2 lbunsalted butter, softened at room temperature
- 1/4 cupfresh soft herbs (parsley, chives, tarragon), minced
- 1 tsplemon zest
- 1 clovegarlic, grated into a paste
- 1/2 tspflaky sea salt
Fold, don't stir
Use a folding motion to trap the herbs within the fat. If you whip it too hard, you introduce air pockets that will make the log unstable when you go to slice it.
The method.
Soften the butter
Leave the butter on the counter until it yields to light pressure. It should be pliable, not melting or slick.
Combine the aromatics
Place butter, herbs, zest, garlic, and salt in a bowl. Fold until the herbs are evenly distributed throughout the block.
Form the log
Transfer the mixture to the center of a piece of parchment paper. Fold the paper over and use a ruler or bench scraper to push the butter into a tight cylinder.
Chill to set
Twist the ends of the parchment like a candy wrapper. Refrigerate for at least one hour before slicing.
Other turns to take.
Steak Butter
Swap herbs for shallots and cracked black pepper.
Seafood Butter
Add lemon juice and dill instead of parsley and garlic.
When it doesn't go to plan.
Pat your herbs completely dry after washing; excess water will cause the butter to splatter when it hits a hot pan.
Keep the log in the freezer for up to three months.
Slice coins while the butter is still firm, then let them reach room temperature before serving.
The ones that keep coming up.
Should I use salted or unsalted butter?
Always use unsalted. You want to control the exact salt content, especially when adding other savory ingredients like garlic or miso.
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