Savory Herb Compound Butters

By cwyorkiex3

Savory Herb Compound Butters are an impressive yet simple way to add flavor to and elevate many dishes from steak, chicken and fish to pasta.

Ingredients

• HERB BUTTER:
• 1 cup butter
• 1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon
• 1 clove minced garlic (optional)
• 1/4 teaspoon salt
• BUTTER À LA MAÎTRE D'HOTEL:
• 1/4 pound butter
• 1 teaspoon fresh lemon juice
• 1 tablespoon parsley, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• CHIVE BUTTER:
• 1 cup butter
• 2 tablespoons chives, minced, or more to taste
• FRENCH HERB BUTTER:
• 1 cup butter
• 2 tablespoons dry white wine
• 1 tablespoon shallots, finely chopped
• 1/2 teaspoon fresh garlic, finely chopped
• 2 teaspoons fresh parsley, chopped
• 3/4 teaspoon fresh thyme, chopped
• 1 tablespoon small capers (optional)
• GARLIC BUTTER:
• 1/2 cup butter
• 4 cloves garlic, peeled and puréed
• 2 tablespoons parsley, chopped
• 2 tablespoons shallots, minced (optional)
• 1 tablespoon fresh lemon juice (optional)
• Salt to taste
• HORSERADISH BUTTER:
• 3/4 cup butter
• 2 tablespoons of bottled horseradish, drained
• 2 tablespoons fresh chives, minced (optional)
• ITALIAN HERB BUTTER:
• 1/2 cup butter
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon fresh garlic, minced
• 1/2 teaspoon salt
• MEXICAN HERB BUTTER:
• 1/2 cup butter
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons ground cumin
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt

Details

Adapted from thenibble.com

Preparation

Step 1

The recipe for all flavored butters is the same.

Soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice.

Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden.

Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks.

Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge.

NOTES:
The French create “compound butters”—seasoned with herbs, spices, wine, and other flavors—to quickly season meat, poultry, fish, and vegetables. They roll the butter into logs and cut of a slice to finish the dish. The butters work equally well as pasta sauces or bread spreads; and atop steaks and burgers.

Butter à la Maître d'Hotel is one of the most famous compound butters.

Chive butter variation 1: Add 8 drops Worcestershire sauce or 1/8 teaspoon fresh-cracked pepper.
Variation 2: Make Lemon Chive Butter by adding 1/4 cup fresh lemon juice and 1 tablespoon grated lemon zest.
This butter is delicious with potatoes, corn on the cob, and other vegetables. Use it to baste poultry and fish as well.

Horseradish Butter: Great on beef, ham, and pork sandwiches, canapés.

Italian Herb Butter: Use this butter to baste meats, poultry, fish and vegetables when grilling, or toss with hot cooked rice or vegetables.