My Top 5 Compound Butter Recipes
Unleash the culinary wizard within you with compound butter. These godly creations infuse butter with tantalizing flavours, turning everyday recipes into memorable recipes. Whether it’s a burst of garlic and herb or a zesty lemon and dill, compound butters offer endless possibilities. Join me on a flavour-packed journey as we unveil the secrets of crafting these mouthwatering creations. Elevate your dishes to new heights and savour the irresistible magic of compound butter.
Why Do Restaurants Use Compound Butter?
Restaurants have long embraced the art of using compound butter as a culinary powerhouse for several compelling reasons. One advantage lies in their ability to be stored in the freezer, ensuring a long shelf life and enabling restaurants to have a readily available flavour-enhancing ingredient at all times. With their extended storage potential, chefs can plan ahead, ensuring that their dishes are infused with the perfect blend of flavours whenever they are needed.
In the fast-paced world of restaurants, time is of the essence. This is where compound butter truly shines as a quick and easy way to add a burst of flavour to a dish. Whether it’s a sizzling steak, a freshly baked roll, or a delicate piece of fish, a dollop of compound butter can transform an ordinary plate into a culinary masterpiece in seconds. Chefs can rely on the convenience and efficiency of compound butter to consistently deliver exceptional flavours without sacrificing precious time in the kitchen.
One of the greatest advantages of compound butter lies in its ability to make use of ingredients that are nearing the end of their shelf life. By incorporating herbs, spices, or even leftover cheeses, restaurants can minimize food waste and maximize flavours. This sustainable approach not only contributes to reducing food costs but also demonstrates a commitment to utilizing every ingredient to its fullest potential.
When it comes to different flavours and styles, the possibilities with compound butter are truly endless. Chefs can unleash their creativity, experimenting with a wide range of ingredients, from aromatic herbs like rosemary and thyme to tangy citrus zest or fiery chilli peppers. Whether it’s a classic garlic and herb blend or a bold fusion of unexpected flavours, compound butter allows chefs to curate unique and memorable eating experiences that keep customers returning for more.
In conclusion, compound butter has become a beloved ingredient in restaurants for its practicality, versatility, and endless flavour possibilities. With its long shelf life in the freezer, ease of use, ability to repurpose ingredients, and the ability to create diverse flavour profiles, compound butter is a secret weapon that empowers chefs to elevate their dishes, ensuring that every bite is a memorable one.
Tips & Tricks
- If you have any ingredients coming to the end of their shelf life, come up with an interesting compound butter combination, the possibilities are endless.
- Store the butter in the freezer then take a slice whenever you need some flavour!
- Whatever ingredients you choose to use chop them up small so they get evenly dispersed throughout the butter.
- Roll the butter into a cylinder (sausage) shape, this is much easier to take a slice from than a ball or a cube of frozen butter.
- If you don’t like the idea of slicing frozen butter then consider freezing it in ice cube trays.
Garlic, Chilli, Lemon & Parsley Compound Butter
Infuse your culinary creations with a burst of vibrant flavors using our tantalizing Chilli, Garlic, Lemon, and Parsley Compound Butter. This delightful recipe combines the fiery kick of red chillies, the aromatic allure of garlic, the refreshing zest of lemon, and the herbaceous freshness of parsley, all bound together in a velvety buttery blend. Elevate your dishes to new heights with this versatile compound butter that effortlessly enhances grilled meats, roasted vegetables, seafood, or even a simple slice of crusty bread. I'll guide you through the steps of creating this irresistible compound butter that will leave your taste buds craving more.
Ingredients
- 100g / 3.5 oz of unsalted butter
- 3 x garlic cloves
- 2 x red fresh chilli
- 1/2 a lemon zested
- A little squeeze of lemon juice
- Handful of chopped the parsley
- Strong pinch of flakey sea salt
Instructions
- Start by preparing the chilli and garlic. Remove the top of the chili and discard the seeds. Finely dice the chilli. Next, finely mince the garlic, aiming for a fine texture.
- In a saucepan or skillet, heat the olive oil (or melt the butter) over low heat. Add the diced chilli, minced garlic, and a pinch of salt. Sweat them gently, cooking them slowly without allowing the garlic to brown. Stir occasionally and cook for about 3 minutes.
- While the chilli and garlic are cooking, finely chop the parsley, ensuring it is well chopped.
- After 3 minutes, remove the skillet from the heat. Transfer the cooked chilli and garlic mixture onto a plate and let it cool for 2 minutes.
- In a mixing bowl, combine the softened unsalted butter, chopped parsley, half of the lemon zest, a tiny squeeze of lemon juice, the cooled chilli and garlic mixture, and a generous pinch of flaky salt.
- Mix all the ingredients thoroughly until well combined.
- Place a square of cling film on a flat surface. Spoon the butter mixture onto the middle of the cling film, shaping it into a rough cylinder.
- Roll the cling film tightly around the butter, creating a compact cylinder. Pinch the ends of the cling film and twist them to seal, forming a perfectly shaped tube of delicious butter.
- Transfer the wrapped butter to the refrigerator and let it firm up for at least 1 hour or until ready to use.
Shallot, Truffle & Black Pepper Compound Butter
Indulge in the luxurious flavours of this shallot, truffle, and black pepper compound butter. This exquisite recipe combines the delicate sweetness of shallots, the earthy richness of truffles, and the bold kick of black pepper, harmoniously blended into a velvety buttery concoction. Each bite is a symphony of decadence, adding a touch of sophistication to any dish it graces. Whether smeared over a perfectly grilled steak, melted onto roasted vegetables, or slathered on warm bread, this compound butter elevates every culinary creation to new heights of gourmet delight. You'll learn the secrets behind this tantalising compound butter, inviting you to savour the opulent flavours and elevate your dining experience to pure indulgence.
Ingredients
- 100g / 3.5 oz of unsalted butter
- 2 x shallots 45 g / 1.6 oz
- Heaped teaspoon truffle paste 12 g / 0.5 oz
- 2 x heaped teaspoons of coarsely ground black pepper (8g)
- 25 ml shot of cognac / brandy / rum
- Strong pinch of flakey sea salt
Instructions
- Begin by finely dicing the shallot, aiming for a fine texture.
- In a saucepan, melt the butter over low heat. Add the diced shallot and a pinch of salt. Gently sweat the shallot, cooking it slowly without allowing it to brown. Keep a close eye on it, as shallots can burn quickly. Stir occasionally and cook until the shallot becomes translucent, usually for about 2-4 minutes.
- Add some coarsely ground black pepper and a splash of cognac to the pan. reduce or flambé the cognac, until the liquid is virtually gone.
- Transfer the cooked shallot mixture onto a plate and let it cool.
- In a mixing bowl, combine the softened butter, heaped teaspoon of truffle paste, a strong pinch of flaky sea salt, and the cooled shallot mixture (including any black pepper from the skillet).
- Mix all the ingredients thoroughly until well combined.
- Place a square of cling film on a flat surface. Spoon the butter mixture onto the middle of the cling film, shaping it into a rough cylinder.
- Roll the cling film tightly around the butter, creating a compact cylinder. Pinch the ends of the cling film and twist them to seal, forming a perfectly shaped tube of flavourful butter.
- Transfer the wrapped butter to the refrigerator and let it chill for at least 1 hour or until firm.
Chipotle & Lime Butter
Experience the captivating flavours of our Chipotle and Lime Butter, a tantalizing blend that infuses the smoky heat of chipotle peppers with the vibrant tang of lime. This versatile compound butter offers a perfect balance of spicy, savoury, and zesty notes, igniting your taste buds with every bite. Chipotle peppers in adobo, a pantry staple that adds depth and complexity to countless dishes, form the foundation of this remarkable butter. Combined with the refreshing zest of lime. Join me as we unveil the simple yet irresistible recipe for Chipotle and Lime Butter, allowing you to add a captivating twist to your favourite dishes with minimal effort. Get ready to embark on a journey of bold and vibrant flavours that will leave you craving more.
Ingredients
- 100g / 3.5 oz of unsalted butter
- 2 x chipotle chillies in adobo
- Zest of 2 limes
- Juice of 1/3 of a lime
- Strong pinch of flakey sea salt
Instructions
- Begin by chopping the Chipotle in adobo finely. Alternatively, you can use a blender to achieve a smoother texture.
- Place the chopped Chipotle in adobo into a bowl along with the softened butter.
- Add a pinch of flaky salt to the bowl.
- Zest the two limes directly into the bowl, making sure to capture the fragrant outer layer of the citrus skin.
- Squeeze a little lime juice into the bowl, adding a bright and tangy element to the butter.
- Mix all the ingredients together thoroughly until well combined.
- Place a square of cling film on a flat surface. Spoon the butter mixture onto the middle of the cling film, shaping it into a rough cylinder.
- Roll the cling film tightly around the butter, creating a compact cylinder. Pinch the ends of the cling film and twist them to seal, forming a perfectly shaped tube of flavourful butter.
- Transfer the wrapped butter to the refrigerator and let it chill for at least 1 hour or until firm.
Smoked Bacon, Maple & Pecan Butter
Prepare to indulge in the irresistible flavours of our Smoked Bacon, Maple, and Pecan Compound Butter, a heavenly combination that brings together the smoky allure of bacon, the rich sweetness of maple syrup, and the delightful crunch of pecans. This luxurious compound butter captures the essence of comfort and decadence, making it the perfect accompaniment to a wide range of dishes but mainly PANCAKES. Imagine spreading this delectable butter over warm pancakes, slathering it onto freshly baked bread, or melting it over sizzling grilled meats. Each bite is a symphony of smokey, sweet, and nutty flavours that will transport your taste buds to a realm of pure delight. Join me as we unveil the secrets behind creating this sumptuous compound butter, allowing you to infuse your meals with a touch of indulgence and culinary magic. Get ready to embark on a flavour journey that will leave you craving more with every velvety, mouthwatering bite.
Ingredients
- 100g / 3.5 oz of unsalted butter
- 3 x strips smoked streaky bacon
- 25g / 1 oz pecans
- 25g / 1oz maple syrup
- Light pinch of flakey sea salt
Instructions
- Preheat the oven to 160°C / 320°F. Place 3 strips of smoked streaky bacon on a tray and roast them in the preheated oven until they become super crispy. This usually takes about 10-15 minutes. Once crispy, remove the bacon from the oven and let it cool.
- On the same tray, spread out a handful of pecans. Roast them in the oven for a few minutes until they become fragrant and their flavors are enhanced. Be careful not to overcook them, as they can burn easily. Once roasted, remove the pecans from the oven and let them cool.
- Once both the bacon and pecans have cooled, chop them up or crush them according to your preference. For the bacon, a fine chop works well, while the pecans can be a mixture of coarse and fine for added texture. Set aside.
- In a bowl, combine the maple syrup, chopped bacon, and crushed pecans. Mix them together well to ensure they are evenly distributed.
- Add the softened butter to the bowl, along with a pinch of flaky salt. Optionally, you can also sprinkle in a bit of smoked paprika for additional flavour.
- Mix all the ingredients together thoroughly until well combined. Ensure that the bacon, pecans, and seasoning are evenly distributed throughout the butter.
- Transfer the compound butter to the refrigerator and let it chill for at least 1 hour or until firm.
Chorizo & Smoked Paprika Butter
Embrace the bold and smoky flavours of this chorizo and smoked paprika butter, a remarkable blend that brings the essence of Spanish cuisine to your kitchen. This tantalizing recipe combines the rich and robust flavours of chorizo, a savoury and spicy cured sausage, with the aromatic allure of smoked paprika. The result is a compound butter that exudes an irresistible smokiness with a delightful hint of spice. Whether spread onto warm crusty bread, melted over grilled meats, or incorporated into your favourite dishes, this compound butter will transport your taste buds to the vibrant streets of Spain. Join me as we unveil the secrets behind creating this delectable butter, allowing you to infuse every bite with the rustic charm and tantalizing flavours of chorizo and smoked paprika.
Ingredients
- 100g / 3.5 oz of unsalted butter
- 1 x chorizo
- 1 x heaped teaspoon smoked paprika
- Light pinch of flakey sea salt
Instructions
- Start by un-skinning the chorizo. Remove the casing and discard.
- Place the chorizo meat into a frying pan over low heat. Use a spoon to break up the chorizo as it cooks. Continue cooking until the oil is released, and the chorizo is in small bits and starting to take on a golden color here and there.
- Turn off the heat and add a heaped teaspoon of smoked paprika to the pan. Stir the paprika into the cooked chorizo. Pour the mixture into a bowl and let it cool. Adding the paprika off the heat helps prevent it from burning quickly and becoming bitter. The residual heat from the chorizo will bring out the flavors of the paprika without risking it becoming overly bitter.
- In a separate mixing bowl, combine the softened butter, cooked chorizo, and a pinch of flaky salt. Mix the butter mixture vigorously to break up the chunks of chorizo as much as possible, ensuring they are evenly distributed throughout.
- Place a square of cling film on a flat surface. Spoon the butter mixture onto the middle of the cling film, shaping it into a rough cylinder.
- Roll the cling film tightly around the butter, creating a compact cylinder. Pinch the ends of the cling film and twist them to seal, forming a perfectly shaped tube of flavorful butter.
- Transfer the wrapped butter to the refrigerator and let it chill for at least 1 hour or until firm.