No Recipe Recipe Compound Butter Food

PUMPKIN SPICE COMPOUND BUTTER

Steps:

• Beat the butter, honey and pumpkin pie spice in a large bowl with an electric mixer on medium-high speed until thoroughly blended. Use a spatula to transfer the butter onto a large piece of waxed paper or plastic wrap. Use the sides of the paper or wrap to roll the butter into a baton shape. Twist the ends and place in the refrigerator until firm. Serve with warm pumpkin muffins or pumpkin bread. Keeps for 5 days in the refrigerator and up to 6 months in the freezer.

LOUISIANA COMPOUND BUTTER

Steps:

• Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
• Mix on slow speed until all ingredients are well blended.
• SLOWLY add hot sauce until well incorporated.
• Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
• Place log in freezer until firm.
• Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
• The remaining butter can be stored in an airtight container for up to two months.

COMPOUND BUTTER - ALTON BROWN

Steps:

• Chop the butter into uniform chunks.
• Place the oil into a 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 a stand mixer with the whisk attachment, whip the butter 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.
• Chill for 2 hours before serving.
• ****NB: for nutritional info, serving size is about 1 tablespoon.

COMPOUND BUTTER

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.

LEMON-HERB COMPOUND BUTTER

Steps:

• In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.