BUTTER - Compound Butters

By Unblond1

Ingredients

• Ideas for mix-ins & combos:
• 1 stick unsalted butter
• 1/2 tsp. sea salt of choice
• freshly ground pepper to taste
• Blue cheese, finely minced chives and rosemary or thyme, freshly grated lemon zest, pinch of sea salt and freshly ground black pepper - Great with PC Umami burgers
• Ginger, garlic and five spice powder
• Cumin, coriander, lemon zest and garlic
• Garlic, oregano, cumin, chili powder, cocoa and cayenne
• Thyme, garlic and lemon zest
• Shallot, garlic, parsley and pepper
• Lemon zest, garlic, parsley and pepper
• Blue cheese and chives
• Honey or maple syrup
• Shallots, garlic and chives
• Chopped roasted red bell peppers and smoked paprika
• Lemon juice, grated lemon zest, and minced fresh parsley -eaves
• 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
• my fried rice-garlic, scallion, shallots and ginger
• recipe for "Thai Chili Butter"
• 4 tablespoons unsalted butter
• 1 small clove garlic,pressed
• 1 1/2 teaspoons sliced scallion
• 1 tablespoon chopped cilantro
• 2 teaspoons Asian chile garlic sauce (preferably Thai)
• 1/2 teaspoon red curry paste (increase chile sauce if you can't find paste)
• 2 teaspoons fresh lime juice
• Table salt
• Recipe for Cilantro-Lime Butter
• 2 sticks butter
• 3 T chopped cilantro
• 1 lime(juice and zest)

Details

Adapted from keyingredient.com

Preparation

Step 1

* Soften the butter to room temperature, then stir in remaining ingredients of choice to taste.

* Once the ingredients have been combined, place the butter mixture in the center of a piece of waxed paper or plastic wrap and shape it into a cylinder. Twist the ends of the plastic wrap, place in a heavy-duty ziplock bag and refrigerate until firm.

* Compound butter can be kept refrigerated for several months or frozen for longer storage. To use, simply slice off the desired amount and continue to store the rest.