Compound Butters

4 06 2010

A great question came up about the truffle butter on a few of the recent posts. You can buy truffle butter, and I usually have a few secreted away in the kitchen or freezer. However, as with any compound butter (a Maitre d’ butter for steak is a classic example) it is easy to do. We’ll be using a lime-cilantro butter in an upcoming recipe so  let’s walk through making a compound butter. You only need ingredients, plastic wrap and I find an inexpensive bamboo sushi rolling mat (usually you can get this in the grocery  store or Asian market) very helpful.

Ingredients: 1 stick softened butter, 1/4 cup cilantro, 2 Tbs lime juice

For a different compound butter, just substitute ingredients. For truffle butter I use some chopped truffle (and to make the truffle pices go further) and about 1 Tbs of truffle oil. Next with a hand mixer or using a stand mixer, whip the butter and the other ingredients. Then return to the plastic wrap.

Fold the plastic over the butter and form into a log, like rolling a sushi roll. Tie off the ends and place in the freezer for about 15 minutes. The compound butter is now ready to use. It freezes well, and when I freeze these I place in a zip-loc bag with the type of butter and the date and store in the freezer. This is a great way to use extra herbs harvested from the garden, but make sure you label. The butter sticks with small green bits tend to look very similar.

Finished Compound Butter

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2 responses

4 06 2010
tasteofbeirut

sounds good and easy! where do you get a good truffle?

4 06 2010
whatscookingwithdoc

@TOB: I get fresh ones from Blackstar Gourmet, just hit the icon on the right sidebar under “shop where the Doc shops.” For truffle butter, I use the preserved truffles (also available at blackstar) a great deal, as with a little truffle oil it conveys the taste and is MUCH less expensive than fresh truffles; especially considering I freeze several batches for later use. A little jar makes 4-6 sticks of truffle butter and runs around $25.

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