What are compound butters?
Homemade or store-bought, compound butter can be made by combining ingredients, such as herbs, spices or aromatic liquids. The butter is softened then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. They can be stored in the fridge or freezer, served with main dishes, or used in cooking, here are my four butter recipes using store cupboard ingredients with a few fresh herbs.
Coriander, lime & jalapeño
INGREDIENTS
100g semi-salted butter, at room temperature
2 tbsp of chopped coriander
1 tbsp of chopped pickled jalapenos, de-seeded
1 tsp of garlic salt
A pinch of salt
The zest of a lime
METHOD
For each recipe, combine the ingredients in a bowl, season to taste.
TO ROLL
Roll out a sheet of clingfilm on a flat surface, spoon the butter mixture along the edge and centre of the sheet.
Take the edge of the film and roll over the butter, pressing firmly to keep the roll tight.
Twist the ends to seal and tie one end in a knot. Holding vertically push out any excess air, twist and tie the second knot.
Cutaway any excess film and chill for an hour, or freeze to cook with later.
Roasted pepper & basil
INGREDIENTS
100g semi-salted butter, at room temperature
½ a roasted red pepper, finely chopped
A pinch of salt
1 tbsp of dried basil
1 tsp of garlic salt
Date & pistachio
INGREDIENTS
100g semi-salted butter, at room temperature
6 chopped dates
1 tbsp of chopped pistachios
1 tsp of vanilla essence
Garlic, Lemon & dill
INGREDIENTS
100g semi-salted butter, at room temperature
1 tbsp of chopped fresh dill
The zest of a lemon
1 tsp of garlic salt
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