Compound Butter - Cook's Illustrated

By lesliejanous

COMPOUND BUTTER

4 ounces. Published February 1, 2005.

Don't limit the use of compound butters to steak—try them on vegetables, rice, or fish.

Compound Butter Flavorings

Chopped roasted red bell peppers and smoked paprika
Lemon juice, grated lemon zest, and minced fresh parsley leaves
Chopped fresh rosemary and grated Parmesan cheese
Crumbled Roquefort and ground black pepper
Chopped chipotle chiles in adobo sauce, minced garlic, minced fresh cilantro leaves, and lime juice
Minced shallot and chopped fresh thyme leaves
Curry powder, minced shallot, and chopped fresh mint and cilantro leaves
Minced sage leaves and finely chopped toasted walnuts
Honey, fresh orange juice, and grated orange zest
Roasted garlic and minced caramelized onions
Minced sun-dried tomatoes, pesto, or tapenade

Ingredients

• COMPOUND BUTTER
• 4 ounces. Published February 1, 2005.
• INGREDIENTS
• 4 tablespoons unsalted butter (1/2 stick)
• 1/2 teaspoon table salt
• Compound Butter Flavorings
• Chopped roasted red bell peppers and smoked paprika
• Lemon juice, grated lemon zest, and minced fresh parsley leaves
• Chopped fresh rosemary and grated Parmesan cheese
• Crumbled Roquefort and ground black pepper
• Chopped chipotle chiles in adobo sauce, minced garlic, minced fresh cilantro leaves, and lime juice
• Minced shallot and chopped fresh thyme leaves
• Curry powder, minced shallot, and chopped fresh mint and cilantro leaves
• Minced sage leaves and finely chopped toasted walnuts
• Honey, fresh orange juice, and grated orange zest
• Roasted garlic and minced caramelized onions
• Minced sun-dried tomatoes, pesto, or tapenade

Details

Servings 4

Preparation

Step 1

COMPOUND BUTTER

4 ounces. Published February 1, 2005.


INSTRUCTIONS
1. Soften the butter, then stir in salt and flavorings (see below) to taste.

2. Once the ingredients have been combined, place the butter mixture in the center of a piece of plastic wrap. Fold one edge of the plastic wrap over the butter. Glide your hands back and forth over the butter to shape it into a cylinder. Twist the ends of the plastic wrap shut and refrigerate until firm.

3. Compound butter can be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.

Compound Butter Flavorings

Chopped roasted red bell peppers and smoked paprika
Lemon juice, grated lemon zest, and minced fresh parsley leaves
Chopped fresh rosemary and grated Parmesan cheese
Crumbled Roquefort and ground black pepper
Chopped chipotle chiles in adobo sauce, minced garlic, minced fresh cilantro leaves, and lime juice
Minced shallot and chopped fresh thyme leaves
Curry powder, minced shallot, and chopped fresh mint and cilantro leaves
Minced sage leaves and finely chopped toasted walnuts
Honey, fresh orange juice, and grated orange zest
Roasted garlic and minced caramelized onions
Minced sun-dried tomatoes, pesto, or tapenade