Formal culinary training for chefs includes, early on, the making of compound butters. Garlic butter is a perfect example of how simple and simply wonderful compound butters can be. Slather some on slices of hot French bread and you have Garlic Bread.
But wait; there’s more!
About Compound Butters
The French create savory compound butters by adding herbs, spices, wine and other flavorings to quickly season meat, poultry, fish, vegetables, pasta sauces or bread spreads.
Virtually any herbs or seasoning combinations can be blended with butter to make a spread or topping.
Compound butters are often made up ahead and chilled in roll form. When they are made up ahead, compound butters add the flavor of a last minute pan sauce, but without the last minute fuss. Just before serving, you simply slice of a disk of flavor and top your steak or fish or broccoli or added to finish another sauce.
Compound butters will keep refrigerated up to a month, or frozen up to three months! Alternatively, you can press the butter it into molds to create stars or other shapes; mold them into balls, or simply press it into ramekins for serving.
Four Tips for to Make Your Compound Butter Better
TIP: Use unsalted butter –it’s usually better quality- even for savory combinations where you will add salt. Let the butter come to room temperature and then soften by beating it before blending in the added ingredients.
TIP: For best results, use only fresh herbs and fresh lemon or lime juice. The flavoring ingredients must be very finely chopped or pureed. Thoroughly drain off any extra liquid they contain before mixing them in the butter. If you are adding cooked ingredients to the butter, roasted garlic for instance, make sure the additive is completely cooled before adding.
TIP: For the added flavors to better penetrate the butter, allow it to stand at cool room temperature for a few hours before chilling.
TIP: For longer storage, compound butters may be formed into a log-shape and stored in freezer, tightly double-wrapped. Unless you store only one variety of compound butter, label it with both date and variety. Use a sharp knife dipped in hot water for cutting the frozen butter.
Compound Butter Method
Unless otherwise specified, the process steps for all compound butters is the same:
- Soften unsalted butter to room temperature.
- With an electric mixer (or a fork), whip the butter to a light consistency.
- Blend in the flavor ingredients, beating at medium speed until completely incorporated (1 to 2 minutes).
- Spread out a large (1-foot or bigger) square of waxed or parchment paper or plastic wrap on your work surface, then scoop the mixed butter onto it. Roll the butter into a log inside the wrap, about one-inch diameter. (If the mixture is too loose to hold a shape, chill it in the refrigerator for 15 minutes before rolling.)
- Twist the excess wrap at each end and secure it with string. Allow the flavors to mingle and get friendly by letting the log stand at cool room temperature for a few hours before chilling.
- Refrigerate or double wrap to freeze. Zip lock freezer bags are great for this.
Maître d'Hôtel Compound Butter Recipe for Steak
Nearly every brasserie and restaurant in Paris has its own secret variation on this favorite.
Yield: about 1 cup
Ingredients:
- 1 cup (½ pound) unsalted butter, softened
- 2 Tbsp lemon juice
- 1 Tbsp minced flat-leaf parsley
- Sea salt and freshly ground pepper to taste, about ½ tsp each
Basic Recipe for Herb Compound Butters
Switch out other herbs for the parsley in Maitre D’Hotel Butter and you can make an herb butter from whatever fresh herbs you can get your hands on.
Yield: about 1 cup
Ingredients:
- 1 cup (½ pound) unsalted butter, softened
- ¼ cup finely chopped fresh basil, dill, rosemary, sage or tarragon
- 1 clove finely minced garlic (optional)
- 2 Tbsp lemon juice (optional)
- Sea salt to taste, about ½ tsp
Use Compound Butters Seven Ways from Sunday
With these and scores of variations, here are a few ways to use savory compound butters to enhance your meals:
- Cut a disc to top a steak, burger, chop, chicken breast, fish fillet, or a slice of roast meat
- Mix with sautéed shrimp or other seafood
- Cream into mashed potatoes
- Melt over steamed vegetables or rub onto corn on the cob
- Toss with fresh-cooked pasta, rice, couscous, etc.
- Spread onto bread and grill or broil for garlic toast or as a base for canapés
- Flavor soups and sauces
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
Join the Conversation