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Savory Compound Butters

Savory Compound Butters

We had a lot of butter left over, butter we could not sell anymore, because the expiration date was approaching, but that does not mean that the butter is spoiled. It means more butter for my own cooking or a chance to make a variety of sweet and savory compound butters.

I love butter and have never been afraid to eat butter, certain things just taste better with butter. I have never really liked the margarine or the ‘Can’t believe it’s Butter’, always call it plastic butter as it seems so far from the real thing. In my humble opinion, butter just has a bad rap, but luckily the public and nutritional opinion regarding the health hazards of butter are shifting.

Yes, it is fat (80%), high in calories and high in saturated fatty acids. It is fair in mono-unsaturated and low polyunsaturated fatty acids. Butter also contains the good short chain fatty acids. Last but not least, butter contains good levels of include vitamins A, D, E, B12, and K and some minerals as well. So not all is bad and it has a wonderful flavor. Olive oil is higher in fat (100%), higher in calories, high in mono-unsaturated fatty acids, fair in polyunsaturated fatty acids and has a few vitamins, E and K.

Don’t get me wrong I have nothing against olive oil, not at all, I use it almost on a daily basis, but I felt the need to give some support to butter. Glad I cleared that up 🙂

OK, back to the compound butters. I guess y’all know what compound butter is; a butter with something mixed into it, hence the word compound. A simple familiar example is Mâitre d’Hôtel butter, this is parsley, lemon juice and salt and pepper mixed with butter. Mâitre d’Hôtel Butter or Beurre Maître d’Hôtel, is a compound butter.

Ok, here are 9 other savory compound butters I came up with and in the next post I’ll give you 3 sweet examples. For each compound butter is used 4 ounces of soft unsalted cultured butter.

 

Left row, top to bottom:

Lemon in the Lime Butter: zest of 1/2 lemon, zest of 1/2 lime, 1 tablespoon lemon juice, 1 tablespoon lime juice. Use: on grilled meat or grilled fish or roasted vegetables, in pasta.

Avocado Sunflower Butter: 1 avocado, 1 oz. ground salted, roasted sunflower seeds, 1 tablespoon salted roasted sunflower seeds, 1 tablespoon lime juice. Use: on toast, enchiladas, tacos.

Honey Mustard Butter: 1 tablespoon honey, 1 teaspoon Dijon mustard. Use: corn on the cob, on baked potatoes.

Sesame Soy Butter: 1 tablespoon roasted sesame seeds, 1 tablespoon soy sauce. Use: noodles, soup.

Indian Butter:  1 teaspoon cumin, 1/4 teaspoon ginger, 1/2 teaspoon cinnamon, 1 teaspoon coriander, 1/2 teaspoon cardamom, 1/2 teaspoon ground clove, 1 teaspoon turmeric. Use: chicken, naan sandwich, curry, soup.

 

Right row, top to bottom:

Drunken Butter or Wine and Porcini Butter: 1.5 cups Cabernet Sauvignon, reduced until 1/4 cup, cooled, 1/2 ounce chopped dried Porcini mushrooms. Use: on a grilled steak, in pasta sauce, on a rustic slice of bread with your wine.

Provencale butter: 2 tablespoons of mixture of chopped rosemary, thyme, oregano, sage, 1/4 teaspoon pepper, 1 tablespoon lemon juice. Use: steak, grilled fish, roasted vegetables.

Sundried tomatoes Basil Butter: 2 tablespoon chopped sundried tomatoes, 2 tablespoon chopped basil, 1 teaspoon ketchup. Use: polenta, risotto, pasta, quiche.

Garlic and Parsley Butter: 1 teaspoon minced garlic, 1/4 cup chopped parsley. Use: just on a slice of French bread with some peanut butter, steak, fish, chicken.

 

How to make and store Savory compound butters: Mix the soft butter with the ingredients; place the mix on wax paper or parchment paper and roll into a cylinder and twist the ends. Place the rolls in the fridge to harden or in the freezer if you want to keep them longer. I usually slice the butter, before I use it, because it is a little easier to put on a dish. You can also form small balls instead, especially when you serve it separately form the dish; a small bowl with cute colorful ball is a nice addition to your table. There are so many more ways to use the butters, my examples are far from complete.

While reading this post, I am sure you thought of some other combinations. Go ahead and make them; it is always handy to have a slice of flavor ready to go.

Have fun!

 

 

 

 

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