Mastering Compound Butters
A good compound butter acts as a bridge between the intensity of a seared steak or roasted vegetable and the palate. It is the most reliable way to add layers of depth without needing to deglaze a pan or reduce a stock.
The temperature of the butter is your only real hurdle.
If the butter is melted, it will not hold the herbs. If it is cold, it will tear the delicate leaves; aim for a texture that gives slightly under the pressure of your thumb.
- parchment paper
- rubber spatula
- small mixing bowl
What goes in.
- 1/2 cup (1 stick)unsalted butter, room temperature
- 1 tbspfresh herbs, finely minced (parsley, chives, or tarragon)
- 1/2 tspcitrus zest or a small clove of grated garlic
- 1/4 tspflaky sea salt
Tighten the log
When rolling the butter into parchment, use a bench scraper or the back of a knife to pull the paper back toward you as you roll, tightening the cylinder so there are no air pockets.
The method.
Soften the butter
Place the butter in a bowl and leave it out for 30-45 minutes. You want it soft enough to mash with a fork but not oily or weeping.
Incorporate aromatics
Fold in your herbs, salt, and any zest. Use a spatula to smash the ingredients into the butter, ensuring an even distribution.
Shape
Spoon the mixture onto one end of a sheet of parchment paper. Fold the paper over and roll it into a cylinder, twisting the ends like a candy wrapper to compress it.
Chill
Refrigerate for at least one hour until firm. This allows the oils from the herbs to penetrate the fat.
Other turns to take.
Steakhouse Style
Combine the butter with finely minced shallots and black pepper.
Seafood Finish
Use lemon zest, dill, and a dash of white pepper.
Earthy Roast
Incorporate rosemary and toasted, crushed walnuts.
When it doesn't go to plan.
Always use unsalted butter so you have total control over the seasoning.
If you are in a rush, put the log in the freezer for 15 minutes instead of the fridge.
Pat herbs dry with a paper towel before chopping to prevent the butter from becoming watery.
The ones that keep coming up.
How long will this stay good?
It will keep in the refrigerator for up to a week, or in the freezer for three months if wrapped tightly in foil.
Should I use salted butter?
Avoid it. It makes the final seasoning inconsistent, especially if you plan to pair the butter with items that are already salted.
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