Some Butter Loves You!
I am a butter fanatic. Not just any butter, however, really good butter. One will always find a block of Kerrygold on my countertop as it is my favorite daily go to butter. It simply has the creamiest, richest butter I have ever had.
But sometimes, I really enjoy making a variety of compound butters, in particular when serving steak or vegetables such as asparagus or green beans.
Some Butter Loves You!
Rated 5.0 stars by 1 users
Category
Condiment, Finishing Butter
Cuisine
American
Servings
8
Prep Time
45 minutes
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I am a butter fanatic. Not just any butter, however, really good butter. One will always find a block of Kerrygold on my countertop as it is my favorite daily go to butter. It simply has the creamiest, richest butter I have ever had.
But sometimes, I really enjoy making a variety of compound butters, in particular when serving steak or vegetables such as asparagus or green beans. The fun part is the sky is the limit in regards to what ingredients you add to the butter and you can make them savory or sweet to be used on pancakes or scones as an example. For me, however, there is nothing better than a really good compound butter melted on top of a rib eye.
Compound butter, also called finishing butter, is used after cooking i.e. when plating to allow it to slowly melt. It is an easy way to add a savory flavor and, well, adds a bit of sophistication to the plate.
Compound butter is very easy to make. You simply soften your favorite butter, add your ingredients and mix until they are evenly incorporate. When done, place it on a sheet of parchment paper and refrigerate for about 30 minutes.
Once done, remove the butter and shape it. I like making mine into logs or, if giving it as a gift, I skip the refrigeration and put the butter directly in a jar which makes for a very nice hostess gift.
Lastly slice the log and plate. Leftovers, if using fresh ingredients, with last up to a week in the refrigerator or several months in the freezer.
Amy
Ingredients
-
One stick of high quality butter such as Kerrygold; softened
-
½ tbsp ground Mushroom Infused Sea Salt or to taste
-
1 small shallot minced
-
1 small bunch chives minced
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2 tbsp Tarragon minced
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1/2 tsp lemon zest
-
Kosher salt to taste
Directions
Using a very softened butter, mix all ingredients thoroughly
Place butter on parchment paper and refrigerate for approximately 30 minutes
Roll the butter into a log approximately 1”
Either slice for immediate use or tie up the ends of the parchment paper and refrigerate or freeze
Recipe Note
You can use most any ingredient in a compound butter. Our traditional warriors blend also makes a really good compound butter with a minced chipotle pepper and lime juice. If you have access to truffles, grated truffles with sale makes an amazing compound for steak. For a really cool zing, ground 1'2 tsp of Boreal Pepper Blend with the salt.
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