How to Make and Serve Compound Butters
You will find lots of compound butters featured in French cuisine, from the classic parsley butter, known as beurre maitre d'hotel, to more exotic combinations including anchovy and salmon butters.
A compound butter is a very easy way to add an elegant touch to any meal.
Use your imagination to think up new taste combinations and ways of serving these butters.
Herb Butter You may be able to find beurre maître d'hôtel, or parsley butter; in a gourmet food store.
It usually comes in a log and you slice off a round to serve it.
Parsley butter is a classic accompaniment to a grilled steak in France, but it would go very nicely on chicken and fish as well.
Or you could mix it with steamed vegetables.
Nothing is to stop you from making your own parsley butter.
It is very simple and you many enjoy the ease of having a flavorful butter ready in the refrigerator to quickly add to dishes.
This recipe, once made with fresh butter, can last in the refrigerator for up to one month.
Place the butter on a piece of plastic wrap and shape into a log, about 2 inches in diameter.
Place in refrigerator and once it has hardened, slice off rounds as needed.
The French like to stick to the classic parsley, but nothing is to stop you from trying different fresh herbs in your compound butter.
Some suggestions are basil, cilantro, chives, tarragon, thyme and dill.
Seafood Butters Compound butters made with fish are also frequently found in France.
They may be spread on small squares of bread and then topped with various ingredients to form canapes.
Here are two different compound seafood butters for you to try: Shrimp Butter
Anchovy Butter
Other Compound Butters Here are some other ideas for compound butters that you might like to try:
A compound butter is a very easy way to add an elegant touch to any meal.
Use your imagination to think up new taste combinations and ways of serving these butters.
Herb Butter You may be able to find beurre maître d'hôtel, or parsley butter; in a gourmet food store.
It usually comes in a log and you slice off a round to serve it.
Parsley butter is a classic accompaniment to a grilled steak in France, but it would go very nicely on chicken and fish as well.
Or you could mix it with steamed vegetables.
Nothing is to stop you from making your own parsley butter.
It is very simple and you many enjoy the ease of having a flavorful butter ready in the refrigerator to quickly add to dishes.
This recipe, once made with fresh butter, can last in the refrigerator for up to one month.
- 1/2 cup softened butter
- 1/4 cup finely chopped fresh parsley
- juice of 1/2 lemon
- pepper to taste
Place the butter on a piece of plastic wrap and shape into a log, about 2 inches in diameter.
Place in refrigerator and once it has hardened, slice off rounds as needed.
The French like to stick to the classic parsley, but nothing is to stop you from trying different fresh herbs in your compound butter.
Some suggestions are basil, cilantro, chives, tarragon, thyme and dill.
Seafood Butters Compound butters made with fish are also frequently found in France.
They may be spread on small squares of bread and then topped with various ingredients to form canapes.
Here are two different compound seafood butters for you to try: Shrimp Butter
- 1/2 cup softened butter
- 3 ounces small shelled shrimp
- pinch of pepper
- two pinches paprika
Anchovy Butter
- 1/2 cup softened butter
- 2 ounces anchovy paste
- pinch of pepper
Other Compound Butters Here are some other ideas for compound butters that you might like to try:
- Roquefort or Gorgonzola Butter.
Mix about two ounces of cheese in 1/2 cup softened butter.
Delicious with beef. - Tapenade Butter.
Tapenade is a crushed olive paste.
Mix 1/4 cup with 1/2 cup softened butter.
Serve with grilled fish. - Thyme Butter.
Serve with cold chicken. - Chive Butter.
Serve with soft boiled eggs. - Mustard Butter.
Mix one or two teaspoons French mustard with 1/2 cup butter.
Good with raw vegetables.
