1. This is compound butter (aka flavored butter). It is wonderful and amazing.
2. The recipe is very simple: Butter + Things You Like + Refrigerator
Here are a few recipes that are good.
3. The flavoring options are limitless.
I do not like those little nubbins pictured above, and I’m going to show you how to roll it into pretty logs so when you slice it, it looks like this:
5. To make compound butter, first, make sure the butter is room temperature.
If it’s not, cut it up into very small slices and it will soften faster.
6. Then put it in a bowl and mix in whatever you want.
Think spices, herbs, citrus zest, etc. Most importantly: Go easy on the liquid ingredients, use plenty of salt, and fresh herbs are better than dried.
8. To make it pretty and easy to portion out, it’s best to roll it into a log.
9. Here’s how: Put the mixed up blob of butter from your bowl into the center of a sheet of parchment paper or wax paper, then fold the paper from one end to the other.
11. Then use something with a straight edge to compress it.
Watch the rest of the video that these GIFs are from for a great demo.
12. Press it again until you’ve got a nice even log.
13. You can also use a pastry scraper. Then twist of the edges and refrigerate.
You might want to label and date it. Refrigerated, it will keep for about two weeks. Frozen, about three months.
14. When you are ready to use it, slice some off the log…
Lemon-Dill Compound Butter. Get the recipe.
15. Put it on steaks right when they come out of the oven.
Porterhouse Steaks with Lemon-Thyme Compound Butter. Recipe here.
16. …and watch it melt into a delicious sauce.
Pork Chops with Red Wine Compound Butter. Recipe here.
17. Same goes for fish.
Avocado Lime Butter on Salmon. Get the recipe.
19. …then put them under the broiler for a minute.
Broiled Mussels with a Garlic-Parsley-Pimenton Compound Butter. Get the recipe.
20. On oysters…
21. …just before they go on the grill.
Grilled Mussels with Garlic-Chile Butter. Get the recipe.