Compound Butter

Name: Compound Butter
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1 tablespoon finely chopped fresh chives; 2 teaspoons finely chopped fresh thyme; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 teaspoon coarse salt

January 26, 2012

The name belies the simplicity of this flavor enhancer, readily made by blending herbs and other aromatics with softened butter. It is most classically affiliated with steaks and chops, but compound butter can be used almost any time in place of plain butter. Try some on poached, steamed, or grilled fish or vegetables; feel free to experiment with different herbs and other flavorings. Compound butters will keep for up to 1 week in the refrigerator or up to 2 months in the freezer (thaw in the refrigerator before using); slip the parchment-wrapped cylinders into resealable plastic bags before storing. Or, chill the logs until firm, then slice off rounds and freeze individual portions. If you plan to serve the butter soon after it’s made, simply scrape it into ramekins or other small serving dishes instead of forming it into a log (cover with plastic and refrigerate until needed).

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