Making Compound Herb Butter
This is the primary tool for elevating a plain piece of steak or a pan of steamed carrots. You are essentially building a concentrated flavor brick that lives in your freezer, ready to be sliced and melted whenever you need it.
Temperature is your only hurdle.
The butter must be soft enough to indent with a finger but not greasy or melting. If it feels oily, it has gone too far and will not emulsify properly with the herbs.
- small mixing bowl
- silicone spatula
- parchment paper
- sharp chef's knife
What goes in.
- 1 stick (8 tbsp)unsalted butter, softened at room temperature
- 2 tbspfresh soft herbs (parsley, chives, or tarragon), finely minced
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Whip, don't stir
Use the edge of your spatula to smear the butter against the sides of the bowl. This forces the herbs and salt into the fat cells rather than just letting them float in the mixture.
The method.
Prep the herbs
Mince your herbs until they are fine enough to vanish into the butter. Larger leaves leave gaps in the log and make slicing messy.
Combine
Place the softened butter in a bowl. Add the herbs, garlic, salt, and zest. Work the mixture with a spatula until it is uniform and pale.
Shape
Spoon the butter onto a 12-inch sheet of parchment paper. Roll the paper into a tight cylinder, twisting the ends to compact the butter into a firm log.
Chill
Refrigerate for at least one hour. The butter must be completely cold and firm before you attempt to slice it.
Other turns to take.
Steak House
Replace herbs with chopped roasted garlic, cracked black pepper, and a dash of Worcestershire sauce.
Citrus Chili
Add lime zest, cilantro, and a pinch of dried chili flakes for fish or corn.
When it doesn't go to plan.
Dry your herbs thoroughly after washing; water and fat do not mix well, and residual moisture will make your butter grainy.
Label the parchment with a permanent marker before rolling so you know exactly which herb blend is inside.
Keep a log in the freezer; you can slice off a coin of frozen butter directly onto a searing hot skillet.
The ones that keep coming up.
Can I use salted butter?
You can, but adjust your added salt down. It is easier to control the final seasoning if you start with unsalted butter.
How long does it stay good?
It will keep in the refrigerator for one week or the freezer for up to three months.