Making Compound Butter
The secret is starting with high-quality, room-temperature butter. If the butter is too cold, your additions won't integrate, and if it's too warm, it turns into a greasy puddle instead of a stable log.
Temperature control is your primary constraint.
Set your butter out 30 minutes before you begin so it yields to the touch without losing its structure.
- small mixing bowl
- silicone spatula
- parchment paper
- fork
What goes in.
- 1/2 lbunsalted butter, softened
- 2 tbspfresh herbs (parsley, chives, or tarragon), finely minced
- 1 tspcitrus zest (lemon or lime)
- 1/2 tspflaky sea salt
The Parchment Tighten
Use the parchment paper as a lever to roll the butter into a tight log, then twist the ends like a candy wrapper to compress the cylinder and remove any air pockets.
The method.
Softening
Place the butter in the bowl and mash it with a fork until it is smooth and pliable, but not melted.
Incorporating
Fold in your minced herbs, zest, and salt using the spatula until the distribution is uniform throughout the fat.
Shaping
Spoon the mixture onto the center of a piece of parchment paper and form it into a loose log shape.
Rolling
Roll the parchment over the butter, then drag the edge of your spatula against the parchment to tighten the roll into a firm cylinder.
Chilling
Twist the ends of the paper to seal the log and refrigerate for at least one hour before slicing.
Other turns to take.
Garlic and Black Pepper
Replace herbs with two cloves of finely grated garlic and a heavy crack of toasted black pepper.
Miso Butter
Swap the salt for a tablespoon of white miso paste for a deep, salty funk.
When it doesn't go to plan.
Always dry your herbs thoroughly after washing; excess water will prevent the butter from emulsifying properly.
You can freeze these logs for up to three months; simply wrap them in a layer of plastic wrap before placing them in a freezer bag.
If you want to serve it immediately, skip the rolling and place the mixture in a small ramekin, chilling it just until firm enough to scoop.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra salt called for in the recipe until after you have tasted the final product.
Why did my butter turn brown?
The butter likely got too warm during the mixing process, causing the milk solids to separate or the ingredients to begin oxidizing.
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