Compound Butters

Many times in my posts, I mention using flavored butters (Compound Butters) that I keep in my freezer.   They are great on top of chicken, fish, beef, pasta, etc. You name it, it’s better with these butters!  When I make up a batch, I usually double or triple the recipe just so that I’ll have plenty.  Just take it out of the freezer, cut off what you need, zap in the microwave, drizzle over your food, and voila! you have an instant gourmet meal.  It’s been requested that as I find and try new, different recipes for these butters, I continue to add them to this list.  I’ll do it…I promise!  🙂

Compound Butters

Printable Recipe

For each butter: Bring butter to room temperature. Combine all ingredients (can pulse in a food processor). Form into log shape in plastic wrap, (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze.

Lemon Ginger Butter

6 T butter, 
2 T fresh lemon juice, warmed slightly, 
2 T minced fresh ginger, 
2 T snipped fresh chives

Lemon Parsley Caper Butter

1 stick butter, 
2 t finely grated lemon zest, 
2 T fresh lemon juice, 
3 T finely chopped fresh parsley, 
2 T capers, drained, 
salt & pepper

Chile Lime Butter

½ stick butter, 
1 T finely chopped shallot, 
1 t finely grated fresh lime zest, 
2 t fresh lime juice, 
1 t fresh Thai or serrano chile, minced

Red Pepper Butter (courtesy of friend Diane Baum—GREAT on Steak!)

1 C butter, 
¾ C chopped red bell pepper, 
¾ to 1½ t ground red pepper, 
2¼ t seasoned salt

Chipotle Cilantro Butter

½ C butter, 
½ C chopped fresh cilantro, 
1 chipotle chile (from a can of chipotles in adobo sauce), minced, plus 1 T adobo sauce; or to taste 
2 t fresh lime juice, 
¼ t kosher salt, 
¼ t freshly ground black pepper

Herb and Lemon Butter (Anne Burrell)

½ C butter, 
2 lemons, zested, ½ bunch dill, finely chopped, 1/2 bunch thyme, picked and finely chopped (lemon thyme is even better), 1 small clove garlic, smashed and finely chopped, kosher salt

Roquefort Butter (Fine Cooking Magazine-GRILLING-also great on Steak!)

2 sticks butter, 2 shallots, peeled and thinly sliced, 1 clove garlic, minced, 5 oz. Roquefort cheese, crumbled , 2 teaspoons fresh thyme leaves, 1 tablespoon good quality red wine, kosher salt and freshly ground pepper. In small skillet, melt 1 tablespoon of the butter over med-high heat.  Add shallots & garlic and cook until shallots are soft, 4-5 minutes. Set aside to cool.  In food processor, add remaining butter, Roquefort, thyme, vinegar and the cooked shallot mixture.  Process until well combined.  Add salt & pepper, combine again and taste, adding more salt if necessary.


One Response

  1. Yay! Thanks for posting these. I’ve experimented some on my own, I’m excited to try these. 🙂

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