Herbed Compound Butter Recipes
RIDICULOUSLY EASY HERB COMPOUND BUTTER
Bread and butter, like tomatoes and pasta, are such a perfect pairing that we take them for granted. Not anymore! An herb compound butter will wake up your taste buds and renew your appreciation for this duo. Besides, plussed-up butter is the easiest way to elevate a special dinner, especially in summer when the gardens and markets are bursting with fresh herbs. Chives, rosemary, oregano and garlic star in this recipe but really you could go in any direction you wish-lemon zest is a wonderful addition to compound butter.
Provided by By Paula Jones
Categories Condiment
Time 3h5m
Yield 8
Number Of Ingredients 6
Steps:
- In medium bowl, mix all ingredients.
- Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal.
- Refrigerate log until firm, about 3 hours. Slice into "coins" to serve.
Nutrition Facts : ServingSize 1 Serving
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
HERB BUTTER: 8 RECIPES
Herb butter or compound butter is easy and fun to make. It enahnces any food you'd normally add butter to.
Provided by Toni Dash
Categories Condiment
Time 2h15m
Number Of Ingredients 26
Steps:
- Allow the butter to soften.
- Mix the parsley and chives together and then stir them into the softened butter.
- Slowly add the lemon juice, stirring constantly.
- Mix in sea salt and pepper to suit your taste.
- Allow the butter to soften.
- Remove the basil leaves from the stem.
- Pile them one on top of the other and roll into a tube. Envision a cigar.
- Slice in 1/8- 1/4 inch slices all along the roll.
- Allow the pieces to fall apart.
- Stir the basil pieces into the butter.
- Allow the butter to soften.
- Mince the garlic and add it to the butter.
- Combine the herbs to suit your taste.
- Place in the fridge for 2 hours before using, so the flavors can blend.
- Allow the butter to soften.
- Cut the sage into 1/4 inch square pieces.
- Mix the two together.
- Allow the butter to soften.
- Finely chop the parsley, tarragon, and chervil.
- Snip the rosemary leaves.
- Add all of the herbs to the butter and mix well
- This butter will enhance the flavor of vegetables, fish, or French bread.
- Allow the butter to soften.
- Crumble the dried mint into the lemon juice. Stir well.
- Slowly pour the juice into the butter stirring constantly.
- Allow the butter to soften.
- Crumble the dried herbs into the lemon juice and stir well.
- Slowly pour the juice into the butter stirring constantly.
- Allow the butter to soften.
- Stir in the horseradish cream and the chopped chives.
- Add salt and pepper to taste.
- Refrigerate butter for several hours before serving.
Nutrition Facts : Calories 101 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving
HERB BUTTER
A quick and easy way to use fresh herbs and add incredible flavor to seafood, fish bread, pasta, veggies or meat. Create your favorite herb and spice combination.
Provided by Getty Stewart
Time 10m
Number Of Ingredients 3
Steps:
- Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
- In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
- Mix until well combined.
- Use right away, keep in fridge for 7 days or freeze for several months.
- To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
- To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.
EASY COMPOUND BUTTER (OR HERBED BUTTER)
Use fresh or dried herbs to transform plain butter into a savory, mouthwatering sensation. Wonderful on meats, veggies, breads and more. Perfect for all THM style meals.
Categories Seasonings and Condiments
Time 15m
Number Of Ingredients 10
Steps:
- In a bowl, beat or stir garlic, herbs, and salt together until well mixed.
- Form into a log by placing butter mixture on a sheet of waxed or parchment paper, then rolling and shaping into a log shape.
- Alternatively, use butter molds or even silicone candy molds.
- Or place into an airtight container.
- Store in the refrigerator or freeze.
Nutrition Facts : ServingSize 1 teaspoon
CILANTRO LIME BUTTER
This Cilantro Lime Butter can be used on bread, corn on the cob, grilled steaks, and more. Learn how easy it is to make this compound butter with cilantro and lime, how to store it, and all the different ways you can use this delicious herbed butter to enhance different dishes!
Provided by Good Life Eats
Categories Appetizers and Snacks
Time 3m
Number Of Ingredients 6
Steps:
- Soften butter to room temperature.
- Combine garlic, salt and pepper (if desired), cilantro, lime juice and zest. Mix well.
- Roll up in parchment paper or plastic wrap and chill until firm. When firm, serve sliced with your choice of food.
Nutrition Facts : Calories 105 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 129 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
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- Then place the ingredients on a piece of plastic wrap, and roll closed. Twist the ends to secure.
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- Beat the butter in a medium bowl with a wooden spoon until smooth and creamy. Add the herbs, shallot, and garlic to the butter along with salt and pepper to taste. Place the mixture on a large piece of parchment paper or plastic wrap and use your hands to roll it into a cylinder. Twist the ends to seal and then slip the roll of compound into a resealable plastic bag. Refrigerate for up to a few days or freeze for up to 1 month. Slice off a little—or a lot—as needed.
- Beat the butter in a medium bowl with a wooden spoon until smooth and creamy. Add the lemon zest along with salt and pepper to taste. Place the mixture on a large piece of parchment paper or plastic wrap and use your hands to roll it into a cylinder. Twist the ends to seal and then slip the roll of compound into a resealable plastic bag. Refrigerate for up to a few days or freeze for up to 1 month. Slice off a little—or a lot—as needed.
- Beat the butter in a medium bowl with a wooden spoon until smooth and creamy. Add the pimentón (paprika) along with salt and pepper to taste. Place the mixture on a large piece of parchment paper or plastic wrap and use your hands to roll it into a cylinder. Twist the ends to seal and then slip the roll of compound into a resealable plastic bag. Refrigerate for up to a few days or freeze for up to 1 month. Slice off a little—or a lot—as needed.
- Beat the butter in a medium bowl with a wooden spoon until smooth and creamy. Add the horseradish along with salt and pepper to taste. Place the mixture on a large piece of parchment paper or plastic wrap and use your hands to roll it into a cylinder. Twist the ends to seal and then slip the roll of compound into a resealable plastic bag. Refrigerate for up to a few days or freeze for up to 1 month. Slice off a little—or a lot—as needed.
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Reviews 8Calories 204 per servingCategory Seasonings
- Place the softened butter in a mixing bowl then add the other ingredients. Stir well to make sure the ingredients are evenly incorporated.
- Place a sheet of parchment or waxed paper on a flat surface. Dollop the butter into the center of the paper to as close to a log shape as you can. Fold up the sides of the paper and use your hands to press the butter into a log. Twist the ends of the paper.
- Refrigerate for 30 minutes, then reform into a log (sometimes the bottom of the log will get a bit flat). Place in the freezer for one hour.
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- Add your mixed butter to the middle of the plasic wrap and gently roll it into a log and twist the ends closed.
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- Place a large piece of plastic wrap on the counter then put butter on top. Fold the plastic wrap around it and shape it into a log. Twist ends to seal then pop in the refrigerator to firm up. Cut and use how you wish.
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Ratings 2Servings 8Cuisine FrenchCategory Appetizer, Dinner, Lunch, Sauce
- Add the butter to a stand mixer with the paddle attachment and mix on high speed for 5-7 minutes or until it’s light and fluffy.
- Next, add in the garlic, herbs, salt, and pepper and mix on low speed for 1-2 minutes or until it is completely mixed in.
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- Let 2 sticks of butter soften on the counter. Do not use the microwave to soften or melt the butter!
- Add 1 tbsp olive oil to a small sauté pan and warm over medium heat. Add shallots and allow them to soften for 2-3 minutes, stirring occasionally. Add minced garlic and let the mixture cook for an additional 1 minute until the garlic is fragrant and soft. Remove from heat.
- Add sticks of softened butter to a small bowl. Add cooked shallot and garlic. Also add minced chives, parsley and 1 tsp salt (you will use less if your butter is salted) Using a rubber spatula, gently fold the ingredients into the butter until well combined.
- Turn out butter onto a square of plastic wrap and form a log with the butter. Wrap it up, twist the ends and pop the compound butter into the fridge for at least 2 hours to let it become firm again.
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- Using plastic wrap, or parchment paper, shape butter into a log shape so that the diameter of the butter is approximately 1-1/4" and the ends are flat.
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