Are you in a rut when it comes to cooking? Well, there is a very easy solution to spicing up your food and making it interesting. It won’t take more than 15 minutes we promise.
Jocelyne and I just spent the morning creating 5 different compound butters that range from sweet to savory.
What is a compound butter? It simply is butter with added ingredients! What does it do? Jacks up the flavors of all the foods you use it on and makes you look like a culinary genius to your friends and family! Not a bad investment for 15 minutes of you time.
All of the recipes below make approximately 1 cup of compound butter. The directions are the same for each one. You simply minced the ingredients, put everything into a food processor bowl and whirl for a minute to blend them all together. Then put the butter in the corner of a sheet of wax paper or parchment paper, form a log and roll it up into the paper.
Adding hard chilled butter to complete a sauce is called “monter or beurre monté”means to emulsify with butter,which gives the sauce a lovely sheen and added flavor. Compound butters were used in this manner in French cuisine.
There are simply no limits to what kinds of compound butters you can create. Add berries to use on breakfast pastries like french toast, pancakes, waffles and scones. Wasabi for seafood and broiled meats, cranberries for turkey and poultry. BBQ rubs added to butter would make an interesting basting sauce when grilling or smoking meats this summer.
Get creative! Think exotic! You could add lobster, shrimp, truffles, saffron, juniper berries, or caviar to butter.
To finish the wrapping process twist the ends tight then label and date.
We like to store the butter in the freezer in a plastic storage bag. Frozen butter will last for several months.