Do You Compound Butter ?
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Cheeses and other Dairy Products
Forum Discription: A place to discuss cheeses and other dairy products in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2911
Printed Date: 26 March 2026 at 19:33
Topic: Do You Compound Butter ?
Posted By: Margi Cintrano
Subject: Do You Compound Butter ?
Date Posted: 01 December 2012 at 10:13
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In taste and fragrance, compound butters are cooling and warming all in the same bite. The flavor profiles are divine and delightful in addition to adding a lovely tasting profile upon your food. With a pulse of a food processor, until well combined, and freezer until well chilled, and then brought to room temperature, it is so easy to prepare too.  Photo Courtesy: Fotosearch. Would enjoy hearing your enjoyed compound butters. Some suggestions I have prepared are: 1) Mint Butter : Roast Lamb 2) Garlic Butter : Delicious for hot oven warmed Italian bread 3) Basil Butter : On Caprese Sandwiches or Risotto or Omelettes 4) Blue vein cheese Butter : Veggies or Rare Steak 5) Orange & Mint Butter : Roast or Sautéed Chicken Breast or Breakfast Toast 6) Smoked Paprika ( Pimentón de La Vera Piquant & Sweet ) Butter : Fab for Corn on the Cob 7) Parsley Butter: Veggies or Sautéed Chicken Breast 8) Rosemary Butter: Roast Lamb or Grilled Lamb Chops 9) Leek Butter: Risotto or Roasted Leeks 10) Berry Butter: French Toast or Waffles or Pancakes or Breakfast Toast Look forward to hearing about your butter adventures, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: Feather
Date Posted: 01 December 2012 at 11:05
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I've made some lovely blue cheese butter, I use it for red meat, and I saw that you posted about using it with leeks--great idea. When I make butter, I get better flavor by leaving the cream sit out at room temperature for 24 hours before making it into butter. It develops a stronger cultured flavor, more creamy to me. My favorite taste in butter is the sweet and even slightly more cultured flavor, keeping as much as of the water/milk/cream portion as possible. I just harvested a bit of rosemary, and may make that into compound butter to use with potatoes this winter. ------------- |
Posted By: Margi Cintrano
Date Posted: 01 December 2012 at 11:25
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Good Evening Feather, Rosemary butter with baked potatoes ! Oh yes, surely a phenomenal suggestion, that I had almost forgotten. I shall leave my butter out all night next time I prepare a batch, and take some photos too. Yes, blue vein cheese with leeks is wonderful and a baked potato too ... Just thought, since you have fresh Honey with herbs, this would be lovely on French Toast or Waffles with Vanilla Icecream  Pleased that u have posted ur contributions and feedback, Thanks, Have a wonderful wkend. Mare.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 02 December 2012 at 03:37
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Yes, I often top my grilled porterhouse steaks with a large pat of compound butter. Normally garlic and blue cheese, but whatever is handy may wind up in there as well...fresh chives, freshly ground pepper...whatever strikes my fancy. ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 02 December 2012 at 05:26
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Buon Giorno Hoser, Thanks for your feedback. Which blue vein cheese do you employ ? Gorgonzola, Roquefort, Asturian Spanish Cabrales or an American blue vein variety ? Have lovely Sunday, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 02 December 2012 at 05:34
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Buongiorno, Good Morning, Blood Orange, Saffron & Smoked Paprika Butter 3 sticks of butter room temperature (*** Feather suggested to leave out all night) salt to taste 1 1/2 tsps. Marsala Sicilian Semi Sweet Wine zest of 1 blood orange or similar the juice of 1/2 blood orange or similar 1 tblsp. very finely fresh minced Parsley 1 tsp. freshly ground black pepper 2 cloves garlic minced finely 1/2 tsp. Smoked Paprika ( I use Spanish Pimentón de La Vera ) 1 tblsp. of Saffron threads pounded in a Mortar & Pestle ( can employ ground Saffron ) Combine all the ingredients in a Food Processor. Great for corn on the cob or Risotto. Enjoy, Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 03 December 2012 at 14:34
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In addition to many of the above, we do:
Anchovy butter, which goes particularly well with chicken.
Lemon butter, on most veggies, but especially asparagus.
Honey butter, primarily for breadstuffs, but, hey, it's honey, ya know.
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Posted By: Margi Cintrano
Date Posted: 03 December 2012 at 14:40
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Welcome Back Brook, thanks for ur lovely suggestions. Lemon butter on aspargus, yum. Honey butter ! TU. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 03 December 2012 at 14:43
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Margi Cintrano wrote:Posted By: Margi Cintrano
Date Posted: 03 December 2012 at 14:46
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Just thought of Chive Butter for baked potatoes and French Style Omelettes. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |