Compound Flavored Butters

 

 

Compound Butters

 

Chilled compound (flavored) butters are frequently sliced, placed on hot grilled or broiled meats such as steak, poultry or fish, and allowed to melt – creating a very easy sauce.

 

To make 1/2 cup flavored butter (6 to 8 servings):

  1. Whip 1/2 cup unsalted butter until creamy.
  2. Add one of the included (following) flavor combinations and whip until well blended. Place butter mixture on a sheet of waxed paper and roll into a cylinder about 1 inch in diameter. Chill until firm.

 

 

Flavor Combinations

 

Lamb or Beef

1

tablespoon minced fresh rosemary

3

tablespoons crumbled Roquefort

 

Broiled Pork Chops

1 

teaspoon minced chipotle chile 

3

tablespoons smashed garlic

 

Broiled Chicken or Beef

2 

tablespoons minced shallot

1

tablespoon minced chives

1 

tablespoon Dijon mustard 

1 

teaspoon prepared horseradish