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May 30th, 2021 at 08:00 am

Compound Butter

in: Food Craft,Making and Methods
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Now that we have officially entered Summer Grilling season (but please don’t limit this wonderful ingredient to just a few months of the year) sometimes called “Butter Pesto” InMySmallKitchen. So skipping most of the usual food blog rhetoric – jumping straight into the “recipe and variations”

Beef Meat Compound Butter
1 Tbl Roasted Garlic Paste Fresh
…or 1 tsp Roasted Garlic Dried
1 tsp Pepper, Black Coarse Ground
1 Cup Butter, “Sweet Cream” (Salted)
Combine until evenly mixed then place in small bowl – Cover allow to “meld” several hours.

USE: Slather it on as soon as meat is removed from heat for resting so it will be absorbed into the crust as it rests.

Reminder Plain, Salted/Sweet Cream Butter will keep on the counter so make early in the day
Or, make ahead up to a week if all dried herbs or 2 days if fresh herbs. Store in Refrigerator until an hour or two ahead of use.

Tiplet: use a relatively neutral flavoured oil (Sunflower, Safflower, EVOO) to rehyrdrate dried herbs to create a paste to blend into the soft butter.

Tiplet: Variations – Sub/add other herbs & spices to make a compound butter to bring out the flavours of other Meat & Poultry

Beef: 1 Tbl Horseradish Fresh or 1 tsp Powder
Lamb: 1 TBL Rosemary Fresh Finely Minced (or 1 tsp Dried)
Pork: 1.5 tsp Mustard Seed, finely ground
Poultry: 1 tsp each Sage & Summer Savory (consider using it under the skin and to rub into breast cavity when preparing whole or pieces for roasting.

Tiplet: Brush onto breads either before or after toasting or even without toasting.

elements of this post were also shared at my GAB group
Food Craft – Making and Methods
https://gab.com/groups/1848
shared 2021-May-31

 

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