Various Recipes For Compound Butters
Compound butter is butter combined with herbs and spices. Compound butters such as this one can be served with chicken, fish, beef, pork or even vegetables. For an Asian flare, grated ginger root or diced lemon grass may be added to this butter. Ive personally made this with steak before and just put a little dollop on top before serving and its absolutely delicious! If properly prepared and wrapped for storage, these butters can all stay in the fridge for up to a week and a half. Remember not to leave these out when not using them! They are butter so they will melt!
Scallion Butter
Serves 1 lb
1 lb butter, softened
4 scallions, minced
1/4 t garlic, minced
1oz parsley, chopped
1 T soy sauce
1 T lemon juice
S&P to taste
Combine all ingredients, roll the butter in parchment paper, refrigerate or freeze til needed.
Cilantro and Lime Butter -
Compound butter is butter combined with herbs and spices. Compound butters such as this one can be served with chicken, fish, beef, pork or even vegetables.
Serves 1 lb
1 lb butter, softened
1/2 bunch cilantro leaves, finely chopped
2-3 T lime juice
dried red pepper flakes (optional)
S&P to taste
Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.
Rosemary and Ginger Butter -
Serves 1 lb
1 lb butter softened
2-3 T rosemary leaves, finely chopped
2-3 T lemon juice
1 T ginger root, fresh grated
S&P to taste
Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.
Sun-Dried Tomato and Oregano Butter -
Serves 1 lb
1 lb butter softened
1/2 bunch parsley
3 T oregano
2-3 T lemon juice
2 oz sun dried tomato’s
S&P to taste
Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.
Basil Butter -
Serves 1 lb
1 lb butter
1/2 bunch basil, finely chopped
2-3 T lemon juice
Parmesan cheese to taste
Minced garlic to taste
S&P to taste
Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.
Chili Butter -
Serves 1 lb
1 T chili powder
1/2 t cumin
1/2 t sweet Hungarian paprika
1 T chili powder
1 T oregano
1/2 t Worcestershire sauce
1/4 t Tabasco sauce
1/4 t garlic powder
1/4 t onion powder
1 lb butter, softened
In a saute pan, heat the chili powder, cumin and paprika to release their natural flavors. Cool. Combine the spices with the rest of the ingredients. Using wax paper, roll the butter into a cylinder. Refrigerate or freeze til needed.
This author is a HUGE fan and The Lemon Plum by Chef Kristi Ambrose
If you’re new here, you may want to subscribe to my RSS feed. Thanks for visiting!
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment