Making Compound Butters
This is a technique of preservation and preparation that transforms a pantry staple into a standalone component. You are building layers of intensity that release gradually as they meet heat.
Temperature is the only variable that matters.
Your butter must be soft enough to yield to a thumb press but not so warm that it turns greasy or separates. If it gets too soft while mixing, pop the bowl in the fridge for five minutes.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Fork
What goes in.
- 1/2 lbunsalted butter, room temperature
- 3 tbspfresh herbs (parsley, chives, or tarragon), finely minced
- 1 tspcitrus zest or a splash of lemon juice
- 1/2 tspflaky sea salt
The Parchment Cylinder
Place the butter on the edge of the parchment, roll it tightly once, then twist the ends of the paper in opposite directions like a candy wrapper to compress the log into a uniform shape.
The method.
Smear the butter
Place the softened butter in a bowl and press it against the sides with a fork or spatula to ensure there are no hard lumps remaining.
Incorporate additions
Fold in your herbs, salt, and aromatics. Be gentle; you want to coat the butter evenly without whipping it into a foam.
Shape
Scrape the mixture onto a sheet of parchment paper, forming a rough log. Roll it up, twist the ends to tighten, and chill until firm, usually about an hour.
Other turns to take.
Roasted Garlic
Mash two cloves of roasted, cooled garlic into the butter for a deep, mellow sweetness.
Anchovy and Chili
Finely mince two oil-packed anchovies and a pinch of red pepper flakes for a sharp, umami-heavy finish for red meat.
When it doesn't go to plan.
Always use unsalted butter so you have complete control over the final salt level.
Dry your fresh herbs thoroughly after washing; excess water prevents the butter from emulsifying properly.
You can freeze these logs for up to three months; just slice a coin directly from the freezer when you need it.
The ones that keep coming up.
Can I use salted butter?
You can, but you must omit any additional salt until you taste the final mixture.
How long will this last in the fridge?
Wrapped tightly, it will keep for about two weeks, though the herb flavors may begin to dull after the first week.
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