WHATS COMPOUND BUTTER RECIPES

Name: Compound Butter
Yield: Makes 1 cup
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1 tablespoon finely chopped fresh chives; 2 teaspoons finely chopped fresh thyme leaves; 1 tablespoon finely chopped fresh flat-leaf parsley leaves; 1 teaspoon coarse salt; Generous pinch of freshly ground black pepper

COMPOUND BUTTER RECIPE | MARTHA STEWART

Compound Butter Recipe | Martha Stewart image

Serve this chive and parsley compound butter alongside a Seared Porterhouse Steak or roasted salmon.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 teaspoon coarse salt
Generous pinch of freshly ground black pepper

Steps:

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
Refrigerate until firm, about an hour.

COMPOUND BUTTER RECIPE | MARTHA STEWART

Compound Butter Recipe | Martha Stewart image

Serve this chive and parsley compound butter alongside a Seared Porterhouse Steak or roasted salmon.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 teaspoon coarse salt
Generous pinch of freshly ground black pepper

Steps:

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
Refrigerate until firm, about an hour.

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COMPOUND BUTTER RECIPE - NYT COOKING

A mixture of butter and other ingredients makes a compound butter, which can be used as a kind of insta-sauce on top of cooked meat, vegetables or fish. A classic variety is maître d’hotel butter, which uses thyme and lemon juice as flavoring agents. But a cilantro-and-lime-juice compound butter is a marvelous thing to apply to fish, and you could even think of adding a tiny dice of jalapeño pepper to the mix. Lemon-basil is terrific as well — you could add some garlic to that and omit the shallots. Some cooks take maître d’hotel butter and add Roquefort cheese to it as a topping for steak. Compound butter is a theme on which to improvise. The following recipe provides the basic instructions.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 214 per serving

Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef’s knife, and form it into a rough log. If making ahead of time, roll it tightly in a sheet of plastic wrap and refrigerate or freeze until ready to use.

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