How to make Compound butter
Compound butter is made incredibly quickly (in just 10 minutes!) and it's super easy to make (you combine everything together). But not only that's it's also:
- a great way to naturally enhance the flavor of the dish
- it's perfect for all kinds of dishes (vegetarian, meat, snacks and seafood)
- stores and freezes perfectly
- it's a great way to preserve fresh herbs
- so simple that you won't need to buy it ever again
- gluten-free
What is compound butter
Compound butter is an amazing mixture of butter and other delicious ingredients that make a flavored butter. In our case, we first need to prepare the buttery base and then we add other ingredients to make it richer. For the base we will need:
Butter - Use high-quality unsalted butter. Make sure to place it on the kitchen counter 30 minutes before making a compound butter to soften.
Garlic - Make homemade garlic paste (use a sharp knife or pestle and mortar). Garlic paste is a great way to add a garlicky flavor to the butter without actually biting into large chunks of garlic.
Lemon - Use zest of one bio lemon. It adds amazing freshness and citrusy aroma that goes well with all the flavors.
How to use herb butter
There are so many ways to use this beautiful herb flavored butter. For example:
- Baked Potato Wedges with Yogurt Dip
- Lamb Skewers with Mint Sauce
- Beef Steak with Porcini Mushrooms and Squash
- Orange Glazed Carrots
- Grilled corn on the cob
- Spread over toasted bread, bruschetta
- Make homemade popcorn with it
- Use with fish and other seafood
- Use for turkey, chicken, beef, and pork
How long does compound butter last in the fridge and freezer
Store in a fridge covered or rolled in parchment paper for as long as the date on the butter package allows (1 month) or freeze for up to three months.
METHOD
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garlic paste
First, prepare a simple homemade garlic paste. Peel the garlic cloves and mince using a sharp knife. Sprinkle with sea salt and leave for about 2 minutes. Then scrape the knife over garlic repeatedly until it forms a paste. Instead of a knife, you can also use mortar and pestle.
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The base for all flavors
Prepare the base for all the compound butter flavors. In a bowl cream the butter until nice and creamy. Add the garlic paste and zest of one bio lemon. Mix to combine and divide the mixture between three bowls.
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Compound butter
For the Herb butter, stir together the prepared base for all the flavors, finely chopped parsley, finely chopped chives and finely chopped tarragon using a spoon until thoroughly combined. For the Mediterranean butter, stir together the prepared base for all the flavors, finely chopped anchovies, finely chopped thyme, finely chopped oregano and finely chopped rosemary using a spoon until thoroughly combined. For the Spicy butter stir together the prepared base for all the flavors, finely chopped sun-dried tomatoes, finely chopped chili, finely chopped sage and ground chili using a spoon until thoroughly combined. Scoop each butter separately onto a sheet of parchment paper. Shape it into a log by rolling it in the paper. Wrap the herb butter tightly and refrigerate for 2 - 3 hours or until firm or place in the fridge for 30 minutes.
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Serve
You can use your compound butter immediately (without placing it in the fridge or freezer) or you can wait for it to firm up. Serve with steak, turkey, chicken, bread or fish, seafood, corn, baked vegetables, and potatoes. Store in a fridge for as long as the date on the butter package allows or freeze for up to three months.
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