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What compound butter is + how to make it

GAPS· Gluten Free· How To· Keto· Recipes

29 May

Oh butter.  You savory, melt-in-my-mouth little delight.  To be honest, I can’t think of a situation in the kitchen when I don’t reach for it.  Okay, maybe one.  The green salad.   And when it comes to compound butter – or butter combined with added flavors – the options are endless.

Compound butter from Edible Times

Personally, I revel for the times when I’m at a restaurant and the kitchen serves a compound butter as an accompaniment.  Perhaps a whipped honey butter for pancakes, or a parsley butter for the sizzling steak. I serve plenty a variety of compound butter when cooking for clients, but the one here is a versatile, easy favorite. Maitre D’hotel butter, a classic enhanced with fresh parsley and lemon juice.

The possibilities are endless

Citrus butter for grilled fish, brown sugar and cinnamon for waffles.  Anchovies, sun-dried tomatoes, roasted red pepper, paprika, bacon, Tabasco, dried chili peppers.  It took serious self-control to put a period at the end of that last sentence.

So compound some butter to easily and literally spice up your next special meal. Or weeknight, if you’re feeling wild. And leave yourself more time to compound other things.  Like that pile of laundry.

How to make compound butter with Edible Times.

How to make compound butter

Take room temperature butter (a pastured or European brand is best) and mix in your chosen flavors, i.e. brown sugar, honey, fresh herbs, citrus juice or zest. Quantity is personal preference. Taste and see.  Not herbal enough? Add another teaspoon. Not sweet enough? Whisk in more honey. If the butter is unsalted, add salt here.

How to make compound butter with Edible Times

Spoon it onto a large piece of plastic wrap, and roll it up, tucking and pressing the butter into a compact log. Twist and tie off the ends and refrigerate to set. Or if you have no interest in plastic wrap and rolling, spoon it into small ramekins and call it tasty.

How to make compound butter with Edible Times.

If you’re like me and keep your butter at room temperature, the whole process takes ten minutes. Store compound butter in the refrigerator until you’re ready to enjoy.  Let stand at room temperature for half an hour before serving.

For a decorative slice, cut the cold compound butter into quarter-inch slices, then use small cookie cutters.  Compound butters can also be piped onto parchment paper using a star tip and piping bag for an extra fancy flair.

Compound butter from Edible Times

1 Comment

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Comments

  1. Micle says

    July 24, 2014 at

    This is a very good article. Thank you for a great information.
    I can acquire knowledge in this artilce. Thank you.

    Reply

Let’s talk food!I am truly inspired when you comment. Your email will not be shared, sold, or added to the newsletter list. To subscribe to the Edible Times newsletter for exclusive content, sign up above.

Christina Bailey

Thanks for coming to Edible Times!

I'm Christina, a classically trained private chef + Chef Mom to two little boys. I'm here to empower you in the kitchen and in health by sharing not just delicious, chef-tested recipes, but the professional formulas and techniques, too. To read about me and my food philosophy, follow this. To get straight to cooking + baking head to the blog. To subscribe for exclusive content,join in below.

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