Compound Butters
Compound Butters—butter mixed with aromatic ingredients and spices—are a great accompaniment to simple seared steaks. As a dollop melts on the warm meat, it transforms into a sauce. We like to make a double or triple batch, roll it into a log, and store it in the freezer so that flavored butter is always just a slice away.
Instructions: Whip 8 tablespoons (1 stick) of softened unsalted butter in bowl with fork until light and fluffy. Mix in any of the following ingredient combinations and season with salt and pepper to taste. Cover in plastic wrap and let rest so flavors can blend, about 10 minutes, or roll into log, wrap tightly in plastic, and refrigerate for up to 4 days. (Compound butter can also be frozen for up to 2 months.) Try our recipe for Thai Chili Compound Butter or any of these great variations.
Chipotle-Cilantro Compound Butter: 2 teaspoons minced canned chipotle chiles in adobo sauce, plus 2 teaspoons adobo sauce, 4 teaspoons minced fresh cilantro, 2 minced garlic cloves, 2 teaspoons honey, 2 teaspoons grated lime zest
Chive-Lemon Miso Compound Butter: ½ cup white miso, 2 teaspoons grated lemon zest plus 4 teaspoons juice, ¼ teaspoon pepper, ¼ cup minced fresh chives
Parsley-Caper Compound Butter: 1⁄4 cup minced fresh parsley, 4 teaspoons capers, rinsed and minced
Tapenade Compound Butter: 10 pitted oil-cured black olives, chopped fine, 1 rinsed and minced anchovy fillet, 1 tablespoon brandy, 2 teaspoons minced fresh thyme, 2 minced garlic cloves, ¼ teaspoon grated orange zest
