Making Compound Butters
Compound butter is simply softened fat worked together with aromatics, herbs, or citrus. You beat your additions into room-temperature unsalted butter until uniform, roll the mixture into a log using parchment paper, and chill until firm enough to slice into coins.
Temperature is your only hurdle.
If the butter is too cold, it will stay in clumps; if it is melted, it will never hold its shape. You want the texture of thick paste.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Chef's knife
What goes in.
- 1 cupunsalted butter, softened
- 2 tbspfresh herbs, finely minced
- 1 tspcitrus zest or aromatics
- 1/2 tspkosher salt
Tighten the cylinder
Place your butter mix on a sheet of parchment. Use the edge of the paper to fold the butter over itself, then use a ruler or bench scraper to push against the parchment, tightening the log into a solid, even cylinder.
The method.
Soften the butter
Leave the butter on the counter until it yields to light pressure from your thumb but holds its shape.
Combine
In a bowl, fold your herbs, aromatics, and salt into the butter using a spatula. Smear the butter against the side of the bowl repeatedly to ensure even distribution.
Form the log
Transfer the mixture to the center of a piece of parchment. Fold the paper over and roll it into a tight cylinder about 1.5 inches in diameter.
Chill
Twist the ends of the parchment like a candy wrapper and refrigerate for at least an hour before slicing.
Other turns to take.
Garlic and Parsley
Combine minced garlic, chopped parsley, and a pinch of black pepper.
Lemon and Chive
Fold in lemon zest and finely snipped fresh chives.
Chili Lime
Incorporate lime zest and a small amount of chili flakes.
When it doesn't go to plan.
Pat your herbs completely dry after washing; excess water will cause the butter to separate.
Do not use a food processor for soft herbs, as it will bruise them and turn the butter dark green.
Keep the log in the freezer for up to three months; just slice off a coin whenever you need to finish a pan-seared piece of meat.
The ones that keep coming up.
Can I use salted butter?
You can, but you must omit the added salt in the recipe to keep control over the final flavor.
How long does it last?
It keeps in the refrigerator for one week or in the freezer for three months.
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