Compound Butters

Delicious on steak or other grilled or roast meats, these easy flavored butters can be kept in the freezer and pulled out a moment’s notice. If you can find a good cultured butter to use as the base, all the better.

All of these can be shaped into a log and wrapped tightly in plastic wrap; this will provide neat round slices to place over grilled steaks or chops.

Maître d’Hôtel Butter #

In a small bowl cream together 1 stick (1/2 cup) softened butter, 2 tbsp lemon juice, 2 tbsp minced fresh parsley, and salt and pepper to taste. Let the butter stand for 30 minutes. Refrigerate if it needs to hold longer.

Horseradish Butter #

In a small bowl cream together 1/2 stick (1/4 cup) softened butter, 1 1/2 tbsp drained bottled horseradish, and salt and pepper to taste. Let the butter stand for 30 minutes. Refrigerate if it needs to hold longer.

Herb Butter #

In a small bowl cream together 2 sticks (1 cup) softened butter, 2 tbsp snipped chives, 2 tbsp minced fresh parsley, 1 tbsp minced fresh tarragon (or 1 tsp dried), 1 tsp Dijon mustard, and salt and pepper to taste. Let the butter stand for 30 minutes. Refrigerate if it needs to hold longer.

Anchovy Butter #

Rinse 5 medium flat anchovies and pat them dry. Place them in a bowl of a food processor with 8 tbsp (1 stick) softened butter. Blend until well combined.

Transfer mixture to a sheet of waxed paper and roll into a 1 inch diameter log. Chill until ready to use.

Orange-Tarragon Butter #

In a small bowl, mash and cream together 1 stick (1/2 c) softened butter, 1 tbsp orange zest, 1 tbsp fresh orange juice and 2 tbsp finely minced fresh tarragon (or 2 tsp dried). Add salt and pepper to taste.

Transfer mixture to a sheet of waxed paper and roll into a 1 inch diameter log. Chill until ready to use.

Basil Orange Butter #

In a small bowl, mash and cream together 1/2 stick (1/4 c) softened butter, 1/2 tsp orange zest, 1 tsp lemon zest, 1 tsp lemon juice, 2 tsp finely minced shallots, 1/2 tsp finely minced garlic, 2 1/2 tbsp minced fresh basil leaves, 1/2 tsp salt and white pepper to taste.

Transfer mixture to a sheet of waxed paper and roll into a 1 inch diameter log. Chill until ready to use.

Shallot Butter #

Heat 1/2 tbsp butter over medium low in a small skillet. Add 1 large shallot, finely minced, and cook until soft, 1-2 minutes. Add 1 tbsp white vermouth and cook until the liquid is evaporated, another minute or so. Remove from heat, stir in 1 tsp salt, black pepper and a couple drops of Tabasco (optional) to taste. Cool to room temperature.

Place 8 tbsp softened butter in a bowl. Add the shallot mixture and 1 tbsp finely minced parsley. Mash with the back of a fork until well combined.

Transfer the mixture to a sheet of waxed paper. Roll into a 1-inch diameter log. Chill until ready to use.

Curry Butter #

In a small bowl, mash and cream together 1 stick (1/2 c) softened butter, 1 1/4 tsp curry powder and 1/2 tsp salt.

Transfer mixture to a sheet of waxed paper and roll into a 1 inch diameter log. Chill until ready to use.