Compound Butters
Mixing spices, herbs and aromatics such as shallots and garlic into softened butter and then forming the mixture into a log that can be sliced when firm makes an efficient delivery system for another burst of flavor. The French mastered the art of composite butters early on for just this reason. Why run around at the last minute when you can reach into your refrigerator or freezer and produce a log of flavor that adds the je ne sais quoi to the dish?
Use the butters to top grilled meat, fish, seafood and chicken. Top a baked potato or fold it into roasted potatoes or steamed vegetables for an uplifting flavor experience.
The procedure for all the butters is the same. Store tightly wrapped in plastic in the refrigerator for up to 1 week or in the freezer for 3 months.
Ingredients
- ANCHOVY CHILI PARSLEY BUTTER
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 medium clove garlic, pressed
- ¼ teaspoon red chili flakes
- 1 anchovy filet, finely chopped
- 1 teaspoon chopped flat leaf parsley
- LEMON PARSLEY BUTTER
- 4 tablespoons (½ stick) unsalted butter, softened
- 2 teaspoons minced shallots
- ¼ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon chopped flat leaf parsley
- ¼ teaspoon Kosher salt
- Freshly ground black pepper
- GREEN OLIVE BUTTER
- 4 tablespoons (½ stick) unsalted butter, softened
- 2 teaspoons minced shallots
- 1 teaspoon chopped flat leaf parsley
- 1 medium clove garlic, pressed
- 2 tablespoons chopped Castelveltrano or Picholine green olives
- Freshly ground black pepper
Directions
1. Add all ingredients to a small bowl. Mix to combine thoroughly with a wooden spoon.
2. Turn out onto a piece of parchment paper and use the spoon to form the butter into a loose log shape. Fold the paper over the butter and press against the butter with a ruler to form a tight log. Twist the ends of the parchment paper to seal and chill until firm, about 1 hour.
3. Slice and place on the steak immediately when it comes off the grill.