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Related pages: Compound butters  ·  Tips  ·  Recipes  · 

Parsley Butter: Work or whip 2 tablespoons of finely chopped Italian parsley, 1/2 cup butter, and 2 teaspoons lemon juice. Season to taste with salt, pepper, and prepared mustard.

Red Wine Shallot Butter: Combine 1 cup (240 ml) red wine, 1 finely chopped shallot, and 2 tablespoons (30 ml) concentrated chicken broth. Reduce by boiling to 1/4 cup (60 ml). Stir in 1 tablespoon (15 ml) of finely chopped parsley and 1 teaspoon lemon juice. Work or whip the mixture in 1/2 cup (120 g) butter, then season with salt and pepper to taste.

Tarragon Butter: Finely chop 1/4 cup (60 ml) fresh tarragon into 1/2 cup (120 g) unsalted butter. Note that chopping the tarragon into the butter prevents the herb from turning black.

Mustard Butter: Work or whip 1 tablespoon (15 ml) of whole-grain mustard into 1/2 cup (120 g) butter.

Truffle Butter: You can either finely chop truffles and work them into 1/2 cup (120 g) butter, or place butter into a sealed jar with the truffles for 8 or more hours. The butter will absorb the scent and flavor of the truffles.

Montpellier Butter: Soak 4 anchovy fillets in cold water for 5 minutes; dry. Chop and blanch leaves from 1/2 bunch each of parsley, watercress, chervil, and chives. Do the same with 1 sprig tarragon, 1/3 cup (80 ml) spinach leaves, and 2 shallots. Plunge into a cold water bath, and dry thoroughly. Grind using a mortar and pestle or a food processor. Add 2 cornichons, 1 tablespoon (15 ml) capers, 1 peeled garlic clove, and anchovy fillets, and grind the mixture until smooth. Add 2 raw egg yolks and 3 hard cooked eggs to mixture and work until smooth. Add 1 cup (200 g) butter and work through a drum sieve. Work in 1/2 cup (120 ml) extra virgin olive oil with a wooden spoon. Season to taste with salt, pepper, cayenne, and lemon juice.

Red Pepper Butter: Combine 4 oz. (100 g) grilled and peeled red peppers with 1 cup (200 g) butter. Force the butter through a drum sieve.

Smoked Salmon Butter: Puree 4 oz. (100 g) smoked salmon in a food processor. Work the paste into 1 cup (200 g) of butter. Strain the mixture through a drum sieve.

Almond Butter: Peel and lightly toast 5 ounces (150 g) of almonds. Place in food processor for 5 minutes, to a smooth paste. Cut 1 cup (200 g) butter into cubes, add to almond paste, and process until homogenous.

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