Making Compound Butters
A block of butter sitting on the counter is a blank canvas. By incorporating sharp, bright, or earthy ingredients, you create a pantry staple that adds depth to a meal with a single slice.
The butter must be soft, not melted.
If you microwave the butter, you break the emulsion and ruin the final texture. Leave it out for an hour until you can easily press your finger into it.
- small mixing bowl
- silicone spatula
- parchment paper
- chef's knife
What goes in.
- 1 stick (4 oz)unsalted butter, softened
- 2 tbspfresh herbs (parsley, chives, or tarragon), minced
- 1 tspfresh citrus zest
- 1/2 tspflaky sea salt
Tightness equals sliceability
When rolling the butter in parchment, twist the ends like a candy wrapper and pull outward to compress the butter into a firm, uniform cylinder.
The method.
Softening
Place the butter in a bowl and let it sit at room temperature until it holds an indent when pressed.
Incorporating
Fold your chosen herbs, zest, and salt into the butter using a silicone spatula. Press the spatula against the side of the bowl to ensure everything is evenly distributed without aerating the butter too much.
Shaping
Spoon the butter onto the center of a sheet of parchment paper. Fold the paper over and use your hands to roll it into a 1-inch thick log.
Chilling
Twist the parchment ends and place the log in the refrigerator for at least one hour to firm up before slicing into rounds.
Other turns to take.
Garlic and Black Pepper
Replace herbs with two cloves of finely grated garlic and a heavy crack of fresh black pepper.
Miso Scallion
Add one tablespoon of white miso paste and finely sliced green onion tops for a pungent, salty finish.
When it doesn't go to plan.
Use a sharp knife to slice the chilled log into coins; if it sticks, run your blade under warm water.
Compound butter stores in the freezer for up to three months; slice it into rounds before freezing so you can grab just one piece at a time.
Pat herbs completely dry with a paper towel after washing; excess water prevents the butter from emulsifying properly.
The ones that keep coming up.
Can I use salted butter?
Yes, but decrease the added salt in the recipe to avoid an overwhelming result.
What happens if the butter gets too warm while mixing?
The fats will separate and it will become greasy. If this happens, put the bowl in the fridge for ten minutes before trying to shape it.