Compound Butter

Have you ever tasted the heaven of compound butter?  What I love about this little treasure is that the options are limitless, both for what combinations you use and for what you use your compound butter to enhance.  Perhaps compound butter is a new concept for you entirely, and the name leaves you scratching your head.  No worries, let me break it down for you….it is really complicated.  LOL  Basically it is butter mixed with herbs and/or spices to create a bit of a flavor bomb for your dishes.  It is amazing on just about any protein: fish, chicken, filet mignon or ribeye.  Oh, it snazzes the heck out of a sautéed veggie or slice of bread, as well.  Remember, this is a flavor bomb with limitless options.  It is kind of a lease to be a flavor artist in the kitchen.  And the best part?  You can make a nice sized batch of this compound butter, and let it hang out in the fridge for quite some time….always on the ready to bring some zest to your recipes.

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When I say limitless, I am not kidding.  Have fun with creating flavor combinations that you love.  For mine, I chose to keep it classic with orange and rosemary.

Ingredients

1 stick of butter

zest from 1 orange

2 tbls minced fresh rosemary

1 tsp black pepper

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Zest the orange into a medium sized bowl.  Taking the rosemary spring in hand, run your fingers against the direction of the leaf growth to remove all the leaves quickly…then give it a good mince.

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I love to balance the brightness of the zest and the herbaceous flavor of the rosemary with some clean, straight to the point black pepper.  Fresh cracked is always the best.

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Now add your stick of butter.  Obviously, it would be fast and simple to throw all the ingredients into a food processor….but, there is something poetic about smashing and bashing the butter with a wooden spoon.  Whatever your process, blend the butter with all the fun flavors of your mixture.

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Once combined, grab some wax paper or parchment paper to make a log of compound butter for the fridge.

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Chill until it is cold enough to be sliced when opened.

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Here, you can float a piece of freshly seared steak or place it on a filet of fish you are about to bake en pappillote.  I decided to keep it simple and introduce some of our staff to compound butter with a little help from freshly toasted croissants.  I figure, if you are going for it…why not GO for it??

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Have fun creating combos of you own, and new ways to use them!

xoxo

Chanda

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Compound Butter

Create a flavor bomb using this compound butter recipe to add to any of your dishes like seafood, chicken, filet mignon, ribeye, or even sautéed vegetables!

Course: Beef, Butter, Chicken, Compound Butter, condiment, Filet Mignon, Flavor Bomb, Seafood, vegetables
Ingredients
  • 1 stick butter
  • 1 orange, zested
  • 2 tbsp fresh rosemary, minced
  • 1 tsp black pepper
Instructions
  1. Zest the orange into a medium sized bowl.  

  2. Taking the rosemary spring in hand, run your fingers against the direction of the leaf growth to remove all the leaves quickly…then give it a good mince.

  3. I love to balance the brightness of the zest and the herbaceous flavor of the rosemary with some clean, straight to the point black pepper.  Fresh cracked is always the best.

  4. Now add your stick of butter.  Obviously, it would be fast and simple to throw all the ingredients into a food processor….but, there is something poetic about smashing and bashing the butter with a wooden spoon.  Whatever your process, blend the butter with all the fun flavors of your mixture.

  5. Once combined, grab some wax paper or parchment paper to make a log of compound butter for the fridge. Chill until it is cold enough to be sliced when opened.

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