RECIPES FOR COMPOUND BUTTER RECIPES

Name: Smoky Applewood Compound Butter
Ingredients: 2 sticks unsalted butter (room temperature); 3 tbsp. Omaha Steaks Smokey Applewood Rub

4 AMAZING COMPOUND BUTTER RECIPES FOR FILET MIGNON (OR AN…

4 Amazing Compound Butter Recipes for Filet Mignon (or An… image

Add incredible buttery richness to your steaks with this easy compound butter with our Sweet Smoky Applewood Rub.

Provided by Omaha Steaks

Number Of Ingredients 2

Ingredients

2 sticks unsalted butter (room temperature)
3 tbsp. Omaha Steaks Smokey Applewood Rub

Steps:

In a medium bowl, combine butter and rub with a fork, ensuring ingredients are well blended.
Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
Unused butter can be kept in the refrigerator for about 2 weeks.

COMPOUND BUTTER RECIPE | ALTON BROWN | FOOD NETWORK

Compound Butter Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories condiment

Total Time 32 minutes

Prep Time 30 minutes

Yield 2 logs

Number Of Ingredients 6

Ingredients

1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

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.

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