Making Compound Butter
Compound butter is simply softened butter whipped with aromatics, herbs, or citrus, then chilled back into a log for easy slicing. You take high-quality unsalted butter, bring it to room temperature, and fold in your chosen flavors before rolling it in parchment to firm up. It keeps in the fridge for a week or the freezer for months, ready to melt over a steak or stir into hot vegetables.
Temperature is the only variable that matters.
If the butter is too cold, it won't incorporate the ingredients evenly. If it's too warm, it will turn into an oily mess instead of a smooth emulsion.
- small mixing bowl
- silicone spatula
- parchment paper
- fork
What goes in.
- 1/2 lbunsalted butter, softened
- 2 tbspfresh soft herbs, finely minced (parsley, chives, tarragon)
- 1 tspkosher salt
- 1 tsplemon zest
The importance of even distribution
Don't whip the butter into a froth; use the back of a fork or spatula to smear and fold the aromatics into the fat until the color is consistent throughout.
The method.
Softening
Leave the butter on the counter until it gives easily when pressed with a finger, but still holds its shape.
Mixing
Place the butter in a bowl. Add your herbs, salt, and zest. Use a fork to work the ingredients into the butter until they are distributed without large clumps.
Shaping
Transfer the mixture to the center of a sheet of parchment paper. Fold the long edge of the paper over the butter and use a bench scraper or ruler to pull the parchment taut, rolling it into a tight, uniform cylinder.
Chilling
Twist the ends of the parchment like a candy wrapper to secure the shape. Place in the refrigerator for at least one hour until firm.
Other turns to take.
Garlic and Black Pepper
Replace herbs with two cloves of finely grated garlic and a half-teaspoon of coarsely cracked black pepper.
Miso Butter
Swap the salt for a tablespoon of white miso paste to add depth to fish or steamed greens.
When it doesn't go to plan.
Always use unsalted butter so you have complete control over the final salt level.
Ensure herbs are patted completely dry after washing; any water left on them will cause the butter to separate.
For easier slicing, keep the butter log in the freezer and slice off coins as you need them.
The ones that keep coming up.
Can I use salted butter instead?
Yes, but omit the added salt in the recipe to avoid over-seasoning.
How do I know when the herbs are minced finely enough?
They should be small enough to barely notice on the tip of a knife; large leaves will create bitter pockets in the finished butter.