Compound Butter Recipes
October 2, 2023 • 0 comments
The compound or Maitre D' butter is a butter that originated in France. You can use seasoned butter as a flavoring sauce for proteins and vegetables. Compound butter is typically cut into rounds and served atop grilled meats, fish, and vegetables.
Directions
CARAMELIZED ONION AND GORGONZOLA COMPOUND BUTTER
Ingredients
- (1/2 cup) unsalted butter, softened
- (1/4 cup) caramelized onions, cooled and chopped
- (2 tablespoons) gorgonzola cheese, crumbled
Directions
- First, Dice half of a yellow onion, sauté on medium to low heat until caramelized and soft. While the onions are cooling, whip your softened butter in a stand mixer fitted with the paddle attachment or with a hand mixer until light and fluffy. Add your cooled onion, and crumbled gorgonzola cheese. mix until incorporated.
- Place a sheet of parchment paper on a flat surface. Put the mixture into the center of the paper to as close to a log shape as you can. Fold up the sides of the paper and use your hands to press the butter into a log. Twist the ends of the paper.
- Refrigerate for 30 minutes, then reform into a log (sometimes the bottom of the log will get a bit flat). Place in the freezer for one hour.
- When ready to use slice rounds to desired thickness and serve atop your favorite Parson's Creek Steak. ( the entire log and rounds can be refrigerated for up to one week and frozen for up to two months . If you are freezing I like to wrap the parchment log in plastic wrap as well to preserve the freshness and avoid the "fridge" taste.
GARLIC HERB COMPOUND BUTTER
Ingredients
- (1/2 cup) unsalted butter, softened
- (2 cloves) garlic, minced
- (1 tablespoon) chopped fresh oregano
- (1 tablespoon) chopped fresh rosemary
- (1 tablespoon) chopped fresh chives
- (1/4 teaspoon) coarse salt
- (1/4 teaspoon) freshly ground black pepper
Directions
- Place the softened butter in a mixing bowl then add the other ingredients. Stir well to make sure the ingredients are evenly incorporated.
- Place a sheet of parchment paper on a flat surface. Put the mixture into the center of the paper to as close to a log shape as you can. Fold up the sides of the paper and use your hands to press the butter into a log. Twist the ends of the paper.
- Refrigerate for 30 minutes, then reform into a log (sometimes the bottom of the log will get a bit flat). Place in the freezer for one hour.
- When ready to use slice rounds to desired thickness and serve atop your favorite Parson's Creek Steak. ( the entire log and rounds can be refrigerated for up to one week and frozen for up to two months . If you are freezing I like to wrap the parchment log in plastic wrap as well to preserve the freshness and avoid the "fridge" taste.
