Recipe

Compound Butter - Beurres Composes - Maitre Dhotel Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 5 months ago Noticed a few posts re flavored butters, so... thought I would share my compound butter "collection". There are a plethora of uses. Top a steak with bleu cheese compound butter, pancakes, waffles, vegetables, salmon (fish), etc.. Here's a link for ... More Prep:5m Servings:1	Californiac
	compoundbutter maitredhotel

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Ingredients

See Below

Directions

Butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, cheeses, chili powder, pepper flakes, grated citrus zest, or an array of spices. The butter is typically softened, cut in half lengthwise, each half is then rolled in a mixture of selected flavorings, and each half is then left in a cylinder or log shape. Each log is then chilled or frozen to harden, so it can be sliced easily and served for a spreading or topping on foods, or pack into a small ramekin dish to serve casually.

It is commonly used as a condiment, as an addition to sauces, to baste meats and vegetables as they are grilled or broiled, and as a flavored topping for chops, steaks or seafood; and can even be used to finish a sauce. Many can be made ahead and frozen. And they make great gifts. A specific recipe isn't really necessary. Parsley and garlic with butter would be delicious on grilled steak; or Roquefort and butter, placed on a hot steak and slowly melting.

Making the butter

Warm the butter to room temperature before combining with the other ingredients. The herbs or other aromatics that you plan to use should be chopped very finely. Cream the butter, then add in the herbs/flavorings and allow to stand for about 2 hours at room temperature to blend the flavors. To make large quantities, use a food processor, but do not process too long.

Flavored logs can be made by hand, with a blender, or by using a food processor. Begin with unsalted butter that has been softened. With the heal of your hand, press the stick of butter onto a cutting board.With a chef's knife, combine the recipe ingredients and butter together until they are completely blended together.

Place the blended butter on a sheet of waxed paper. Fold one edge of the waxed paper over the butter and wrap it under the butter. Smooth the butter into a log. Once the butter is shaped into a log, roll the log up in the waxed paper.

Seal the butter roll by twisting the ends of the waxed paper in opposite directions. Chill the butter in the freezer for a minimum of one hour. Once chilled, the butter can be sliced into attractive disks. If using at a later date, wrap the butter log in foil before storing in the freezer.

The butter can become contaminated by the vegetables or herbs if they are left in the refrigerator or freezer too long. To prevent or minimize the risk of contamination. To eliminate bacteria from herbs, blanch them for two minutes in boiling water Do not keep or freeze butters made with any uncooked ingredient, UNLESS it contains a strong acid like lemon/lime/orange juice that will retard bacterial development. Freeze the butter wrapped in plastic and placed in an airtight container or freezer bag, no longer than one month.

Roasted Garlic and Sun-Dried Tomato Butter

This butter goes great over any steamed vegetables, but is especially delicious over mashed potatoes. Bottled roasted garlic is available at most large grocers.Makes about 1/3 cup

3 cloves roasted garlic

3 oil-packed sun-dried tomato halves, drained and finely chopped

4 tbls (1/2 stick) butter, room temperature

In a small bowl, combine all ingredients. Mash gently with a fork until thoroughly mixed. Transfer to a serving container and chill until firm. Alternatively, transfer the blended butter to a sheet of plastic wrap, cover, then form the butter into a log and chill. Once the butter is firm, it can be cut into pats.

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Lemon and Dill Butter

1 stick unsalted butter, softened

1½ tablespoons lemon juice

2 tablespoons grated lemon zest

Dill weed, to taste

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Roasted Red Pepper and Garlic Butter

1 stick unsalted butter, softened

½ tsp. salt

½ tsp. pepper

1-3 cloves minced garlic or 1 teaspoon garlic powder, adjust to taste

Fresh parsley, adjust to taste

Dried roasted red pepper, to taste (remove red pepper seeds)

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Beurre d'ail - Garlic Butter - Pronounced: buhr / dahy

4 cloves of garlic

1 stick (1/4-pound) unsalted butter, softened

Mash to 4 cloves of garlic to a pulp, using a mortar and pestle, or put them through a garlic press. Blend the garlic into the butter. Use immediately or roll into a log using waxed paper. Place in a freezer bag and freeze for up to 2 months. To serve:If frozen cut into small rounds and serve on grilled steak. Spread on baguette slices and toast. Use on a favorite steamed or grilled vegetable. . .let your imagination run wild!

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Beurre de Citron - Lemon Butter - buhr / duh / see trohn

1 stick (1/4-pound) unsalted butter, softened

1 Tablespoon freshly grated lemon peel

Combine all ingredients and blend well. Roll into a log, using plastic wrap. Use immediately, refrigerate for use in 1-2 days. To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months. To serve: Serve on vegetables, fish or chicken.

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Beurre à la Maître d'hotel - Lemon Parsley Butter - Pronounced: buhr / me truh / doh tel

1 stick (1/4-pound) unsalted butter, softened

2 Tablespoons lemon juice

3 Tablespoons chopped parsley

salt and white pepper

Cream the butter, then add the salt, pepper and lemon juice. Wrap the parsley into a corner of a kitchen towel, twist and squeeze to thoroughly dry the parsley. Add the parsley to the butter mixture. Use immediately, refrigerate for use in 1-2 days. To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 1 month. Serve on hot grilled fish, vegetables or with steak.

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Beurre d'estragon - Tarragon Butter - Pronounced: buhr / des trah go(n)

1 stick (1/4-pound) unsalted butter, softened

1/4 cup fresh tarragon leaves (blanch the leaves for 2 minutes in boiling water. Dry thoroughly)

Mix the whole tarragon leaveas with the butter. Chop the mixed butter and tarragon leaves and remix. This prevents the tarragon from turning dark. Roll into a log using plastic wrap. Use immediately or refrigerate for use in 1-2 days. To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 1 month. Delicious on hot grilled fish or vegetables.

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Beurre Marchand de Vins - Red Wine and Shallot Butter - buhr / mahr shah(n) / duh / vin

1 cup red wine

1 shallot, finely chopped

2 Tablespoons concentrated beef or chicken stock

1 Tablespoon chopped parsley

1 teaspoon lemon juice

1 stick (1/4-pound) unsalted butter, softened

Put the wine, chopped shallot and stock into a saucepan and boil down to 1/4 cup. Stir in the parsley and lemon juice. Cool the mixture. Work the cooled wine reduction into the butter. Season with salt and pepper. Roll into a log using plastic wrap. Use immediately or refrigerate for use in 1-2 days. To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 1 month. Delicious on grilled steaks

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Pistachio Herb Butter

This butter recipe is wonderful served with any grilled meat.

1 cup fresh basil leaves

1/2 cup chopped pistachios

1 Tbsp. lemon juice

2 cloves garlic, minced

6 Tbsp. butter, softened (NOT margarine)

Salt and pepper to taste

In food processor or blender, combine all ingredients. Process till blended. Cover the blended butter and chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill until firm.

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GARLIC BUTTER:

Thoroughly combine 1 stick or 1/2 cup butter, softened, 1 tablespoon finely chopped parsley, 1 garlic clove, mashed and salt to taste. Let stand for 30 minutes. Use for garlic bread.

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Chili Butter

1 stick unsalted butter, softened

½ tsp. salt

¼ tsp. pepper

4-5 tsp. chili powder

1½ tsp. lime juice

1 tsp. pepper sauce

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Strawberry Butter

1 stick butter, softened

1 tsp. lemon juice

1 tsp. sugar

Fresh, strawberries, to taste

(hulled and halved)

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Simply Classic Herb Butter

1 stick butter, softened

Black pepper, to taste

Fresh parsley

Fresh tarragon

Fresh thyme

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Orange Butter

This would be a great butter to serve with muffins or a loaf of quick bread.

1/2 cup softened butter

1 tbsp orange juice

1 tsp grated orange peel

Combine butter, orange juice, and orange peel; blend well.

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Roasted Red Pepper Butter

Makes about 1/2 cup

1 stick unsalted butter, softened

1/4 teaspoon salt or to taste

1/2 teaspoon ground black pepper

1 clove garlic, minced or 1/2 teaspoon garlic powder

Fresh minced parsley to taste

1 roasted red pepper, chopped

Add ingredients to a blender or food processor and process until smooth. Transfer the flavored butter onto the edge of a sheet of waxed paper. Roll the edge of the waxed paper over the butter and shape into a smooth log. Tie the ends and store the butter in the freezer for at least one hour before using or store in the refrigerator until ready to use.

Note: When made with fresh ingredients, butter should be used within a week. Butters can be frozen – wrap aluminum foil around the wax paper – for up to six months.

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Recipe variations for 1/2 cup of butter

Chili Butter

Add 1 tablespoon chili powder, 1 1/2 teaspoons lime juice, and 1 teaspoon pepper sauce to butter. This is divine on chicken breasts or grilled flank steak.

Herb Butter

Combine butter with ground black pepper, salt, and fresh mixed herbs, all to taste. Top steamed fish and vegetables for an unbeatable succulence.

Lemon Dill Butter

Mix 1 1/2 tablespoons lemon juice, 2 tablespoons grated lemon zest, and fresh dill weed to butter. Lemon dill butter is especially good on roasted salmon.

Black Olive Rosemary Butter

Add 2 tablespoons chopped black olives and 1 teaspoon minced fresh rosemary to butter. Try this on warm French bread or whipped into mashed potatoes.

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Comments

goblue434 5 months ago said:
WOW, What A Collection! I Can Find A Million Uses For These. As A Matter Of Fact, I'm Saving This Page Into My Favorites And Printing A Hard Copy For The Cookbook.

peetabear 5 months ago said:
Great collection five forks

valinkenmore 4 months, 3 weeks ago said:
Wonderful- can't wait to play around with these! Thanks so much and high 5 to you!
Valerie

chefelaine 4 months, 2 weeks ago said:
Great ideas and flavor combos, my dear! HIGH FIVE!
Thanks for sharing :+D
Elaine

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