Garlic Herb Compound Butter - CJ Eats Recipes (2024)

FAQs

What is garlic herb butter made of? ›

Bring butter to room temperature to soften. Add butter to a bowl. Mince the fresh thyme, rosemary, and chives and add to the butter. Grate in garlic, then season with kosher salt and freshly cracked black pepper.

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

How to Store Garlic Butter. Transfer the butter to a ramekin and cover tightly, or form it into logs using parchment paper or plastic wrap, and refrigerate. The compound butter can be kept in the refrigerator, well wrapped, for up to two weeks.

Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

Garlic butter is a very good source of vitamins A, E and K. It is even known to destroy harmful bacterias in our system. Even if it has saturated fats that has no harmful effects on our heart and body, it is a very good replacement for refined oil.

So, compound butter is butter combined with at least one additional ingredient. However, most compound butter recipes will include several ingredients. Depending on the ingredients you add, you can make your compound sweet or savory.

It's brimming with butterfat

“I think restaurant butter often tastes better because it has a higher butterfat percentage,” says Luke Ilardo, head baker and owner of Doppio Pasticceria in Baltimore. “Most grocery stores offer 80% butterfat, but through our distributors, we can pretty easily find up to 86% butterfat.

Cooking with compound butter

It can also be used to finish a dish—like our Black Truffle Flavored Butter on top of a steak—which is why the term 'finishing butter' is commonly used to describe compound butter, too.

Every cooked meat, every protein, benefits from a good compound butter because it allows the fat to baste and add additional flavor. It's typically incorporated with fresh or fragrant aromatic herbs. As it heats up, the oils and fat heat up, releasing the oils and aromatics for an additional depth of flavor.”

Why did my garlic butter turn green? ›

Garlic is originally a creamy white colour, but it can turn blue or green in the prolonged presence of any acidic ingredient, such as lemon juice, vinegar, or the contents of a lacto-fermentation.

Garlic butter can be shaped into a cylinder and wrapped up tightly in plastic wrap, then refrigerated for up to five days or frozen for a few months. Thaw before using, and cut off what you need from one end before rewrapping.

It can also be flavored with vegetables such as shallots or garlic. Some variations around the world include ingredients such as anchovies, caviar or nuts. Compound butter can also be called 'herb butter' or in French, 'beurre compose'. It is a great butter to keep in the fridge or freezer.

So, compound butter is butter combined with at least one additional ingredient. However, most compound butter recipes will include several ingredients. Depending on the ingredients you add, you can make your compound sweet or savory.

Sauces and Gravies - Powdered butter can be used to add richness and flavor to sauces and gravies. Simply whisk the powder into a liquid, such as milk or broth, until it forms a smooth sauce. Seasoning - Powdered butter can be used as a seasoning for vegetables, meats, popcorn and other dishes.