Wednesday, May 07, 2008 12:26 PM
What is compound butter?
It’s regular butter…on crack.
Butter is softened to room temperature to the point of being malleable—but not melted—and mixed with herbs, spices, citrus, garlic, wine, shallots or any other imaginable flavor enhancement. Think: Stone Cold Creamery ice cream mix-ins, but with butter and savory or sweet seasonings. The French call it beurre compose (BURR com-poh-ZAY).
After the seasoning is blended in, the butter can be used as a spread, or rolled into a log shape and frozen or refrigerated to harden. Discs of the hardened butter (pictured) are cut and used in a variety of ways—melted on top of hot steaks or corn on the cob, poked inside a fresh hamburger patty before grilling, dotted on a baked potato, dropped into a pan sauce or tossed with grilled seafood kebabs or pasta.
A compound butter is a great way to make use of any assortment of unused, fresh herbs hanging out in your refrigerator.
To make your own:
1. Allow one stick of unsalted butter to soften at room temperature.
2. Place the butter in a bowl, then sprinkle in the flavoring. Start with one tablespoon of the primary flavor you’re adding, then add more to taste.
3. Use a spatula or the back of a metal spoon to press and blend the seasoning into the butter.
4. Transfer the butter to a sheet of wax or parchment paper, or plastic wrap. Fold the edge of the sheet over the butter and roll into a log.
5. Twist the ends of the paper or plastic in the opposite direction to seal the log.
6. Chill for one hour before cutting.
The butter will last up to three weeks in the refrigerator, or up to six months in the freezer.
Seasoning suggestions and food pairings:
* Crumbled bleu cheese, Dijon mustard and sea salt—inside a burger
* Grated parmesan cheese, minced garlic and chopped parsley—on hot bread or crostini
* Fresh cracked pepper and chopped fresh rosemary—on steaks
* Grated lime peel, minced jalapeno, splash of tequila—on grilled chicken
* Minced garlic, grated citrus peel and chopped shallots—on fish or seafood
* Cinnamon-sugar or honey—on toast, waffles or pancakes
TIP: You can use the same technique to flavor soft cheeses, like goat cheese or cream cheese.