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.

shallot chive

tarragon orange


sun dried tomato rosemary

red pepper lime

When you can, try to buy your fresh butter from local as close to the farm as possible. Here in Minnesota we are lucky to have Hope Creamery butter. It’s sold in most markets  and co-op’s in the Twin Cities.

Located in Hope, Minnesota , Hope Creamery is one of the only independently owned creameries in the state churning butter the old fashioned, small-batch way.

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