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garlic chive compound butter  DIY

2/4/2014

5 Comments

 
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a compound butter...sounds fancy right?  it is pretty bad ass, but very easy and basically, the perfect finishing touch to so many meals.  it is butter that has been flavoured by blending softened butter together with various ingredients.   it is also known as finishing butter.  you can make them savory or sweet depending what you are making them for.

the standard recipe for all flavoured butters is basically the same.  you take softened unsalted butter and blend in the ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes).   let the butter stand for an hour in a cool place, covered, so the flavours can develop; then refrigerate (or freeze) to harden.

fresh herbs and lemon or lime juice are my favourite.  some other ideas:

strawberry basil butter for pop overs, ground espresso beans and black pepper for elk, lemon zest raspberry sugar butter for pancakes, cayenne lime zest for corn on the cob....dude, is anybody else salivating. sorry guys...i need to go eat some butter....be back in a sec...
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here i've put it on an organic grass fed buffalo tenderloin and paired it with half an artichoke that was wonderful with the garlic chive butter, as well.  baked yam and garlic rubbed celeriac wedges...yum.
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when it is blended and fluffed right up, turn it out onto some plastic wrap or wax paper and roll it into a tube shape.  if you have a sushi roller, you can try softly rolling it to make a uniform shape.
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tips for preparing compound butters:
  • the butter must first be brought to room temperature and softened by beating it.
  • the flavouring ingredients must be very finely chopped or pureed. if any extra liquid develops, it should be drained off thoroughly before mixing in the butter.
  • for the flavour to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
  • compound butters may be stored in freezer, tightly wrapped. use a sharp knife dipped in hot water for cutting the frozen butter.
5 Comments
Melody Blore
2/4/2014 04:19:07 am

Crazy awesome. To think of how boring others eat Butter and somehow it's all good. But YOURS!! Omg

Reply
Weezee
2/4/2014 06:04:46 am

Lovin' the step by step photo instructions ! Salivating ...

Reply
Lolo Foxette
3/3/2015 04:00:26 pm

So much yessss....And again, drool. Your photography and the layout of all of these delicious little works of art is so lovely! Keep up the bountiful blogging, Martha!

Reply
Julie Wahl
5/21/2015 08:52:54 am

Your butters look amazing! I'm very curious about the first photo in this blog. What are the other flavors and do you have recipes for them? I'd love to try them!

Reply
Ashley
8/8/2015 09:45:13 am

Do you think you could share your recipe for lemon zest raspberry sugar butter? That sounds amazing!

Reply



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    I'm Jody Starfish. My friends call me Martha Starfish because I obsess a wee bit over miss Martha Stewart, Pintrest, and all things clever and beautiful. Love to cook, play, craft, garden and love up my friends and family. Welcome to the rodeo.

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