Tuesday's Tips ~ Making Compound Butter

To see how to make Compound Butter click here
Classic compound butters are made with chopped herbs, minced shallots, roasted garlic, citrus zest, roasted peppers, sliced olives, sundried tomatoes, toasted nuts, cheese (such as gorgonzola or Parmesan), honey, maple syrup, caramelized onions, and/or freshly cracked black peppercorns. It is a simple way to customize the flavor and texture of an otherwise unsalted butter. This can be served with just about anything, including freshly baked bread, roasted vegetables, and pan-seared meat.

To make your own compound butter, remove the whole butter out of the refrigerator and cut it into pieces (if you are making 1 stick, then cut into 8 tablespoons; for a whole pound, cut all 4 sticks into 32 tablespoons). This will spread out the surface area of the butter so it will soften faster. Set aside and allow the butter to come to room temperature (do not melt the butter). While the butter is softening to a spreadable consistency, prepare your other ingredients (any and all combinations of ingredients should always be fully cooked and cooled before combining with the room-temperature butter).

Place the fully softened butter into a standing mixer, and whip the butter with the paddle attachment until a smooth consistency is reached. Then add your ingredients and mix until fully combined. If you do not have a standing mixer, you can place the fully softened butter into a mixing bowl, and stir with a wooden spoon or rubber spatula until smooth. Fold in the remaining ingredients until combined.

Compound butter can be served in a small bowl at room temperature. To store the compound butter, tightly roll it into a log with waxed paper and/or plastic wrap, and then twist the ends closed. Store in the freezer. When needed, simply cut a medallion straight from the frozen log, and then remove the waxed paper and/or plastic wrap. Serve immediately; the butter will begin to melt over hot food.