COMPOUND BUTTERS

By gammy

BUTTERS CAN BE MADE IN ADVANCE AND ROLLED IN PLASTIC WRAP IN CYLINDER SHAPE.
TIME: 10 MINUTES PLUS CHILLING
REFRIGERATE OR FREEZE.

Ingredients

• HERB BUTTER
• 2 STICKS UNSALTED BUTTER CUT INTO TABLESPOONS AND SOFTENED
• 2 TEASPOONS MINCED SHALLOTS
• 3 TABLESPOONS CHOPPED FRESH TARRAGON, DILL, CHIVES, PARSLEY, BASIL OR A MX
• 1 TEASPOON KOSER SALT (UNLESS USING SALTED BUTTER)
• 1/4 BLACK PEPPER
• CITRUS BUTTER
• 2 STICKS UNSALTED BUTTER CUT INTO TABLESPOONS AND SOFTENED
• 1 TEASPOON LEMON ZEST
• 1 TEASPOON LIME ZEST
• 2 TEASPOONS LEMON JUICE
• 2 TEASPOONS LIME JUICE
• 1/2 TEASPOON KOSER SALT (UNLESS USING SALTED BUTTER)
• STEAK BUTTER
• 2 STICKS UNSALTED BUTTER CUT INTO TABLESPOONS AND SOFTENED
• 2 TABLESPOONS WORCESTERSHIRE SAUCE
• 1 TABLESPOOON DIJON MUSTARD
• 1 GARLIC CLOVE, FINELY MINCED
• 1/2 TEASPOON KOSER SALT (UNLESS USING SALTED BUTTER)

Preparation

Step 1

ON THE COUNTER SPREAD 2 SHEETS OF PLASTIC WRAP 10 TO 12 INCHES LONG.
TRANSFER ONE HALF OF THE BUTTER TO EACH SHEET AND USE A PLASTIC SPATULA TO SHAPE THE BUTTER INTO A LOG ABOUT 6 INCHES LONG AND 1 INCH THICK. WRAP THE PLASTIC WRAP AROUND THE BUTTER, USING IT TO SMOOTH THE LOG THEN TWIST THE END IN UNTIL THE LOG IS ABOUT 4 INCHES LONG BY 1-1/2 INCHES THICK.
WRAP THE LOG OF BUTTR IN FOIL AND CHILL OR FREEZE UNTIL YOU ARE READY TO USE IT. CUT OFF TABLESPOONS AND PLACE ON GRILLED STEAKS, CHICKEN, FISH OR VEGETABLES.