Compound butter

Butter mixed with supplementary ingredients

Compound butter (French: beurre composé) is a culinary preparation consisting of butter blended with supplementary ingredients. These ingredients can include herbs, spices, aromatics, and other flavorings, which are incorporated into the butter to enhance its taste and versatility in cooking. Compound butters are used to add flavor to dishes, serve as a sauce, or act as a garnish.

Preparation

The process of making compound butter involves softening unsalted butter to room temperature and then mixing it with finely chopped or pureed ingredients. The mixture is then shaped into a log or other desired form, wrapped in parchment paper or plastic wrap, and chilled until firm. This allows the flavors to meld and the butter to be easily sliced or portioned.

Common Ingredients

Compound butters can be made with a wide variety of ingredients, depending on the desired flavor profile. Common additions include:

• Herbs such as parsley, chives, tarragon, and basil.
• Spices like paprika, cayenne pepper, and cumin.
• Aromatics such as garlic, shallots, and lemon zest.
• Other flavorings like honey, mustard, or anchovies.

Uses

Compound butters are versatile and can be used in numerous culinary applications:

• Finishing Sauce: A pat of compound butter can be placed on top of a hot steak, fish, or vegetable dish, where it melts and forms a flavorful sauce.

• Baking: Compound butters can be used in baking to add unique flavors to bread, pastries, and cookies.

• Spreads: They can be served as spreads for bread or crackers, enhancing the flavor of simple appetizers.

• Cooking Medium: Used as a cooking medium, compound butters can impart their flavors to sautéed or grilled foods.

Types of Compound Butter

Herb Butter

Herb butter is one of the most common types of compound butter, often made with a mixture of fresh herbs like parsley, chives, and tarragon. It is frequently used to enhance the flavor of grilled meats and vegetables.

Garlic Butter

Garlic butter is a popular variation, typically made with minced garlic and sometimes parsley. It is commonly used in garlic bread, escargot, and as a topping for steak.

Beurre Maître d'Hôtel

New York Strip with Beurre Maître d'Hôtel

This classic French compound butter is made with parsley, lemon juice, and salt. It is traditionally served with grilled meats and fish.

Anchovy Butter

Anchovy butter is made by blending anchovies into the butter, creating a savory and umami-rich spread that pairs well with roasted meats and vegetables.

Culinary Applications

Compound butters are a staple in both home and professional kitchens due to their ability to enhance the flavor of dishes with minimal effort. They are particularly valued in French cuisine and are often used in fine dining establishments.

Kronfleisch with composed butter

Related Pages

• Butter
• Herb
• Garlic
• French cuisine