Compound butters are an easy and flavorful way to add panache to any meal.
It’s a term that’s just a fancy way of describing butters with flavorful ingredients added to them: pepper (ground black, minced fresh or both), sun-dried tomatoes, capers, maple syrup, fresh fruit, etc.
The joy of making compound butters is there really are no rules beyond avoiding wet or watery ingredients, which won’t blend well with butter (remember, fat and water don’t mix).
The first step in creating a compound butter is to decide what you want to do with it. For example, if it will be served with English muffins or pancakes, opt for sweet flavorings.
For a classic topper for grilled steak, think savory.
Making compound butters is a snap. The easiest method is to simply use a fork to mash softened butter in a bowl with the flavorings (anything large needs to be finely diced).
For a creamier result, everything can be added to a food processor and pulsed until mostly smooth, or placed in a stand mixer fitted with a whisk or paddle attachment.
One final note: Since the butter is playing more of a starring than supporting role, go for the good stuff. Look for cultured or imported butters.
Place pats of this butter over steaks on the grill:
ASPARAGUS AND THYME BUTTER
2 stalks asparagus, bottoms trimmed
4 tablespoons (1/2 stick) butter, room temperature
Sprig of fresh thyme leaves
Fill a medium bowl with water and ice. Set aside.
Bring a small saucepan of water to a boil. Add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to chill. When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.
In a small bowl, combine the asparagus, butter and thyme. Mash gently with a fork until thoroughly mixed. Transfer to a serving container and chill until firm.
Alternatively, transfer the blended butter to a sheet of plastic wrap, cover, then form the butter into a log and chill. Once the butter is firm, it can be cut into pats.
Makes about 1/3 cup.
Spread this deliciously sweet and peppery butter on toasted muffins:
STRAWBERRY-BLACK PEPPER BUTTER
1 fresh strawberry, finely chopped
1/8 teaspoon ground black pepper
4 tablespoons (1/2 stick) butter, room temperature
In a small bowl, combine all ingredients. Mash gently with a fork until thoroughly mixed. Transfer to a serving container and chill until firm.
Alternatively, transfer the blended butter to a sheet of plastic wrap, cover, then form the butter into a log and chill. Once the butter is firm, it can be cut into pats.
Makes about 1/3 cup.
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