Compound Butter Recipes

By stancec44

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Ingredients

• Turkish:
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 tablespoon Aleppo pepper or 1 1/2 tsp. hot smoked Spanish paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• Indian:
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Chipotle-Lime
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 canned chipotle chile in adobo, finely chopped
• 1 teaspoon freshly grated lime zest
• Kosher salt
• Nori-Sesame
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons toasted white sesame seeds
• 2 teaspoons toasted black sesame seeds
• 1/2 sheet toasted nori, finely chopped
• Kosher salt

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

For All Butters (except as below):
Process all ingredients in a food processor until smooth.
DO AHEAD: Butter can be made 5 days ahead. Wrap tightly and chill, or freeze up to 1 month.

Chipotle-Lime
Put butter on a work surface and sprinkle with chipotle and lime zest. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Nori-Sesame:
Put butter on a work surface and sprinkle sesame seeds and nori over butter. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.