Compound Butter ... This Is Slick Stuff! Have you ever wondered what separates a good steak from a great steak? Sometimes it isn’t easy to quantify, but it could be something as simple as a homemade compound butter to put on the steak just after it is taken off the grill. If you don’t know what compound butter is you may ask, “Aren’t all butters the same?” In short: No! To understand this, one must first know what it is and consider the ingredients, preparation, as well as kitchen tools used and savor the difference in taste between plain butter and compound butter. Compound butter is butter that is softened at room temperature and then placed in a stand mixer with herbs, spices and other condiments possibly including mustard, vinegar or other similar acidic ingredient(s) and salt and pepper. How can adding these items make a difference? They enhance and enrich dishes like a grilled steak. When the butter hits the steak and melts, it forms an incredible sauce to go with your steak. When compound butter is added to fish and chicken, the end result is like a five star dining experience. It creates a rich and luscious sauce for fish, chicken and steak. The most traditional compound butter is Maître D’hôtel butter. It is made with parsley, lemon juice, vinegar, garlic, salt and pepper. All of these ingredients go well with any protein and most vegetables. There are five wonderful herbs that can be added to make homemade compound butter stand out; they are Garlic, Parsley, Chives, Rosemary and Thyme. Fresh or dried herbs both work the same in the butter. Always remember to mince these herbs as finely as possible. The best technique to get more flavor out of the garlic would be to roast it with olive oil, salt and pepper. Then, place it in a foil pouch in a 400 degree F oven for 40 minutes. Preparation is made easy with a stand mixer with a paddle attachment; it is the tool of choice for making compound butter. Place your softened butter in the mixer and add your favorite herbs and spices. Add a touch of acid with lemon, lime or white or balsamic vinegar along with some zest from the citrus. With the paddle attachment ready on the blender, set the blender to the lowest setting and slowly increase the speed until the mixture is smooth. At this point add a pinch of sea salt, not regular table salt, and pepper if you wish. Have some parchment paper on the counter and add the butter from the mixer to it and form a log. Roll it up and twist the ends and refrigerate for 24 hours to let flavors develop. When you’re ready to use the prepared compound butter for a dish you want to add that “Bam” to, just add a pat of the butter and revel in amazement at the experience of what you’re eating. The first word out of your mouth should be “WOW!” The second thing you should do is hire an agent to represent you as a new celebrity chef that makes magical food using compound butter (grin). A couple of things I like to add to the butter are fruit and it juices for seafood, pancakes, muffins, breads and crepe dishes. Pancakes with a strawberry compound butter are over the top. When I bake fresh French bread I like to add shrimp, basil, roasted garlic and a small amount of anchovy paste to my butter and spread it on the hot bread. It is better than any garlic bread you’ll eat. The simplicity of fresh pasta with two pats of an herbal compound butter can take your breath away. I am always excited to explore new worlds with the many flavors you can create with compound butters. The only thing that will limit you is your imagination in this simple yet powerful condiment. Open up your refrigerator and add some curry, garlic, ginger, Thai Basil and fish sauce in, or along with, a compound butter and spread it over some hot Ramen noodles and amaze your family and friends’ taste buds with a new culinary condiment. You have been introduced to a whole new world of things you can create with compound butter. Vegetables, toast, pasta, fruit off the grill, beef, pork, shrimp and even your Thanksgiving turkey can benefit from using compound butter. Darnell Harness Simply Dine Henderson, NV
36 | Personal Chef