Making Compound Butters
The secret to restaurant-quality finishes often hides in the fridge. By incorporating bold ingredients into butter, you create a layer of complexity that softens and coats your food as it melts.
Butter needs to be truly soft
If you cannot press a finger into the butter with zero resistance, it is too cold. Cold butter will not integrate with herbs, leaving you with lumps of butter and pockets of seasoning.
- small mixing bowl
- silicone spatula
- parchment paper
- sharp chef's knife
What goes in.
- 1 stick (4 oz)unsalted butter, room temperature
- 2 tbspfresh herbs (parsley, chives, or tarragon), minced fine
- 1 clovegarlic, grated into a paste
- 1/2 tspflaky sea salt
- 1 tspfresh lemon zest
Mastering the Cylinder
Use the parchment paper to act as a mold. Place the butter at the edge, fold the paper over, and use a bench scraper or ruler to push the paper back against the butter log, tightening the cylinder as you roll.
The method.
Softening
Place the stick of butter in a bowl and let it sit on the counter until it is pliable. Do not melt it.
Mixing
Add your minced herbs, garlic, salt, and zest. Use the spatula to fold the ingredients into the butter until distributed evenly.
Shaping
Spoon the butter onto a piece of parchment paper. Roll it into a log about an inch thick. Twist the ends of the parchment to seal it tight.
Chilling
Place in the refrigerator for at least an hour. Once hard, it will slice cleanly into uniform rounds.
Other turns to take.
Steakhouse Style
Replace herbs with cracked black pepper, a splash of Worcestershire sauce, and shallot.
Chili Lime
Mix in smoked paprika, a pinch of cayenne, and lime juice for grilled corn or seafood.
When it doesn't go to plan.
Always mince your herbs smaller than you think you need to; large chunks of leaf affect the texture of the butter.
If you are adding citrus juice, do it a drop at a time or the butter will break and separate.
Keep a log in the freezer for up to three months; simply slice off a medallion whenever you need a quick pan sauce base.
The ones that keep coming up.
Can I use salted butter?
Yes, but be careful with adding extra salt. Taste your butter before adding any seasoning to gauge the base level.
What if my butter melts while I am working?
Put the bowl in the fridge for five minutes to firm up, then continue mixing. If it turns to liquid, the flavor won't distribute correctly.
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