Monday, March 9, 2009

Compound Butter will change your life...

I'm pretty much a fan of all things dairy so when we learned about compound butter in culinary school, i knew I was in for a real treat. This fancy sounding butter is really just unsalted butter with amazing yumminess ("raw ingredients"), frozen and stored to use as a shot of flavor to different dishes. The butter and whatever ingredient is mixed together, then rolled into a log, wrapped in wax or parchment paper and then just throw it into the freezer- presto-change-o. 

Compound better is typically used in restaurants as a finishing method. The compound butter log is cut into coins and used to top a hot piece of fish or meat so that melts on top on it's way to the table for service. Pretty awesome right? 

Here are some popular compound butters to get your mind going: 

- Shallots (used on Grilled Meat or Fish) 
- Tarragon leaves (used on Fish) 
- Lemon Juice, Parsley, Shallots, Red Wine, Meat Glaze (Grilled Meat)
- Strawberry (or other flavored) Jams (used on french toast, pancakes, etc) 

We made a Compound Butter with Truffles (both the oil and actual truffles) and chives - we used this on top of our green beans and gremolta (next blog posting) - pic below. Just imagine her melting on top of a hot steak and you'll start to salivate: 

1 comment:

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