Kate's Cuisine

May 12 2014

Compound Butter

Compound Butter

Today’s post isn’t really a recipe at all, but rather just a “how to” make sauces, breads and rolls, steak, and anything else that you think could use a bit of extra flavour. The secret is compound butter, and not only can you add it to just about anything you want, but you can add any flavour you’re craving into it. It’s super easy.

First, start with softened butter. If you don’t, you won’t be able to blend all the other ingredients that you need into it. Second, decide what ingredients you want to add to the butter. Fresh tarragon, dill, basil, and even thyme are all great ingredients as are spices including garlic powder, onion powder, and anything else you think would be complimentary to the butter. This might also depend on the dish you plan on using it with, as you’ll want to make sure that the different flavours won’t be off-putting with anything you pair it with. I also suggest putting just a bit of salt into the butter as well, even if you’re using salted butter. This will help bring out the flavour of anything you’ve added to the butter. Then just put it all in a bowl and mash it all up until everything is thoroughly mixed together.

If you want to make the butter really pretty, place it on a big sheet of plastic wrap, right down the centre. Fold the plastic wrap over it and then roll it back and forth, until the butter has formed a log. Then to store it just wrap the rest of the plastic right around the butter log and place it in the fridge to set. You can even place it in the freezer and then just take off slices as you need it. It’s particularly good for butter-basting steak, or even rubbing along the crust of pizza dough (make sure it’s softened first if doing it this way.)

There is little that I love more than something that is so simple to do, but yet tastes so good!

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