Compound butters are a breeze to store, so that you can use them to add flavor whenever the mood strikes:
- After mixing, form the compound butter into a log shape on a piece of waxed paper. Use the waxed paper to roll the compound butter into a cylinder, and then place it in a freezer bag.
- When you’re ready to use the butter, cut rounds from the frozen log and place them on hot foods.
You can add almost any ingredient to butter for a flavorful treat:
- To retain their color and flavor, finely chop fresh herbs like basil, tarragon, marjoram, and parsley just prior to mixing them with butter. Once mixed, let the butter rest for an hour or more to allow the butter to be infused with the herbs’ flavors.
- Grilled and peeled chopped chili peppers are a good match for butters that accompany steaks. Add cilantro to balance the heat in the peppers.
- Finely chopped capers, anchovies, and shallots pack a punch when mixed with butter.
- When using spices like cardamom, coriander, cumin, turmeric, and nutmeg, cook them in a bit of butter for about 60 seconds to release their flavors before creating your compound butter.
See also quick tips for baking, sauces, general cooking, and clarified butter.
Help grow this exhibit! Join in the fun by sending your favorite tips for making compound butter, or your tried-and-true recipes. Read more about sharing your tips and recipes.