COMPOUND BUTTERS
This is about technique not to be confused with the exactness of a recipe- well, recipes are meant to be tweaked and so are these butters.The possibilities are endless when it comes to these flavor boosters!
Compound butters are a cooks favorite trick to punch up the flavor of a whole range of foods without having to spend a lot of time and effort. I always have some on hand in my freezer- rolled into a little log- and then when i need that last minute kick of flavor I’ve got a quick solution. Here are some of my favorites- use your imagination when making and pairing these compound butters.
You may want more or less intense flavor when making these butters- so keep in mind this is just a general guideline for making them. Some work better with fish, such as the orange tarragon, While the shallot chive is a nice compliment to grilled meats- and the sun dried tomato rosemary would be a quick easy boost to some fresh pasta. I have included the proportions here for one as an example. You can do this all by hand, or it’s a done in a flash in the food processor. Just remember to mince the shallots and chives (dry) before adding the butter down the feed tube.
Shallot chive butter
1/4 # unsalted butter*
2 T fine minced shallots
1 -2 T fine snipped chives
1 t kosher salt or fleur de sel
Mix everything together until well combined. Transfer the mixture to a sheet of plastic wrap or waxed paper. Roll into a log about 1- 1 1/2 inches in diameter. Pressing the butter so it becomes dense as you roll it. Tie the ends tight and refrigerate - will keep for a week or so in the fridge and a month or so in the freezer.
