Compound butter is a kind of butter mixed with a tangy ingredient: anything from herbs or spices to a bit of fruit, like lemon, or a condiment like mustard or soy sauce. It is best used as a finishing ingredient in sauces and also, on grilled or broiled meats and vegetables.
To make it, you just combine butter and your chosen ingredients; there is no exact ratio. Use good quality unsalted butter and certainly avoids margarine. If you want to avoid butter, see flavored oil. You can refrigerate compound butter for days or freeze it for a month or so. Roll it into a log and wrap it in two or three layers of plastic before freezing. When you need some, slice a piece off and return the rest to the freezer. If you wan to cook compound butter, then just go through the following steps.
Compound Butter
Herb butters are the most basic and traditional compound butters; variations follow. Bear in mind that some herbs are stronger than others and spices are stronger still, so adjust the amount based on taste.
Ingredients:
- 2 tablespoons of chopped parsley
- Chervil
- Cilantro
- Chives
- Dill, or sage,
- smaller amounts of tarragon
- Rosemary, or thyme leaves, or a mixture 5 tablespoons (1 stick) butter
- Salt
- Freshly ground black pepper
- Juice of 1/2 lemon
Methods:
Use a fork to cream the herbs with the butter; add salt as needed. Include pepper and lemon juice if you like. Use it immediately or wrap and refrigerate/freeze for later. There are 15 ‘Easy Flavorings’ for ‘Compound Butter’. These can be used in conjunction with the herb or not, as you prefer (same with the lemon juice) or combined with one another. Amounts are approximate; you can adjust it according to your taste.
- 2 tablespoons of chopped scallion
- 1 tablespoon minced fresh ginger
- For a sweet butter: 1 to 2 tablespoons honey or minced crystallized ginger
- 1 teaspoon grated lemon or lime zest, along with 1 tablespoon freshly squeezed lemon or lime juice
- 1 tablespoon capers, rinsed and mashed, with 1 teaspoon minced lemon zest
- 1 tablespoon balsamic vinegar, with 1 tablespoon minced shallot if you like
- 1 tablespoon Dijon mustard or horseradish or 1 teaspoon ‘wasabi’ powder 8. 2 teaspoons Spanish paprika
- 2 tablespoons minced pitted green or black olives
- 1 teaspoon minced garlic
- Mashed flesh of 1/2 peach, plum or pear
- 1 or 2 teaspoons soy sauce
- 1 or 2 (or more if you’re a fanatic) mashed anchovies
- 2 or 3 tablespoons finely chopped dried shrimp
- 1 or 2 tablespoons minced fresh or dried chilies, or to taste
There are six ‘Almost-as-Easy’ Flavorings for Compound Butter cooking takes the edge off garlic, onions and other foods, so you’ll have a milder-tasting compound butter. Let the flavoring cool before adding them.
- 2 or more cloves of roasted garlic.
- 1 teaspoon minced garlic cooked in 1 tablespoon butter for 2 to 3 minutes, or until soft. Enhance it with 1 teaspoon minced fresh ginger (add for the last minute of cooking) and a little soy sauce.
- 2 finely chopped scallions or shallots, sautéed with 1 or 2 tablespoons butter in a pan over medium-low heat.
- About 3 tablespoons chopped cashews or other nuts, sautéed with a tablespoon or two of butter in a pan over medium-low heat until light golden.
- About 2 tablespoons chopped carrot, cooked over medium-low heat in a tablespoon or two of butter until very soft. This one goes well with parsley.
- 2 pieces crisply cooked bacon, crumbled.
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