Saturday, June 8, 2013

Compound Butters - Green Onion and Garlic butter






Maître d'Hôtel Butter is the most common form of what is called a "compound butter," which simply means that there is some sort of flavoring or seasoning ingredient added to the butter — in this case I add a bit of chopped green onion and garlic.They can also be varied by replacing some of the butter with other ingredients for a slightly different flavor and texture, such as chopped cilantro and fresh squeezed lime juice, chopped parsley and Lemon juice. etc... 
Typically Savory compound butters are served on steaks, fish or vegetables and Sweet compound butters are great on pancakes or biscuits, or even morning toast, dinner rolls.

Serve: 10    Prep: 5 min    Chill: 2 hours


Ingredients:

  • 8 Tbsp (1/2 cup) unsalted butter, very soft
  • 4 Tbsp. finely chopped green onion -About 2 green onions
  • 2 tsp. minced garlic
  • 1 1/2 Tbsp Worcestershire Sauce
  • Salt to taste

Instructions:

First (and most importantly), you want to start with really soft butter. Let it sit out until it’s completely softened at room temperature; the softer the butter is, the easier it will be to incorporate your add-ins. Cut up the butter in a bowl, add a pinch of salt (optional), your herbs or other flavors, and then fold and mix it together with a rubber spatula until everything is evenly distributed.
Next, dump the butter out onto a large piece of plastic wrap and shape it into a log, wrapping it tightly and sealing the ends.
Chill the log of butter until firm for at least 2 hours so the flavors have some time to meld together, then slice into coins to serve.

Tip: Make ahead and freeze, so you’ll always have some on hand.


Recipe variations:

Kalamata & Mint Butter
8 tbsp (1/2 cup) unsalted butter
1 tbsp minced kalamata olives
2 tsp minced fresh mint
Gorgonzola & Sage Butter
8 tbsp (1/2 cup) unsalted butter
2 oz. crumbled Gorgonzola cheese
1 tbsp minced fresh sage
3/4 tsp kosher salt
Shallot & Herb Butter
8 tbsp (1/2 cup) unsalted butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
3/4 tsp kosher salt
Curry Butter
4 tbsp (1/4 cup) unsalted butter
4 oz. cream cheese
2 tsp curry powder
3/4 tsp kosher salt
Dill Butter
4 tbsp (1/4 cup) unsalted butter
4 oz (1/2 cup) goat cheese
3 tbsp minced fresh dill
Wasabi Butter - delicious on Salmon
1 stick of unsalted butter
1 Tbsp prepared wasabi paste
1 Tbsp rice vinegar
1/2 tsp sesame oil
3/4 tsp grated fresh ginger root
2 Tbsp chopped fresh chives
Orange Honey Butter - delicious on Biscuit
8 tbsp (1/2 cup) unsalted butter
1 tbsp grated orange zest
1 tbsp honey
Rosemary And Garlic Butter - atop on Chicken
1 Small Whole Roasted Garlic
2 tsp Finely Chopped Fresh Rosemary
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened
Cilantro-Lime Compound Butter -adds a Mexican-influenced kick to your meals.
1 stick of unsalted butter
1 clove minced garlic
salt and pepper, to taste (if desired)
1 1/2 - 2 tablespoons minced cilantro
1/2 tablespoon lime juice
zest of 1 small lime

“Beurre Rouge” or Red-Wine Compound Butter-atop on Steaks

  • 1/2 cup red wine
  • 1 shallot, finely chopped
  • 8 oz butter, softened
  • 1 handful of flat parsley, finely chopped
  • salt and pepper


  1. In a small pot combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer the mixture to a bowl and let cool.
  2. Combine butter, shallot-wine mixture, the parsley and salt and pepper to taste. Mix well.

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