CLASSIC COMPOUND BUTTER

Sauces --
 
  • Total Recipe Time: 5 to 10 minutes
  • Makes 1 cup

INGREDIENTS

  1. 1 cup unsalted butter, softened
  2. 2 cups lightly packed fresh parsley leaves
  3. 8 garlic cloves
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon pepper

INSTRUCTIONS FOR CLASSIC COMPOUND BUTTER

  1. Place all ingredients in food processor.  Cover; pulse on and off until blended.  Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log.  Wrap and refrigerate for 30 minutes or until firm.
  2. Recipe Variations:

    Blue Cheese Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces crumbled blue cheese and omitting parsley.



    Chevre-Mint Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces goat cheese, substituting 1 tablespoon finely chopped fresh mint leaves for parsley.  



    Coconut Cilantro-Lime Butter: Prepare recipe as above, substituting 1 cup chilled coconut oil for 1 cup butter, 1 tablespoon finely chopped cilantro leaves for parsley and adding 1 teaspoon freshly grated lime peel (about 1 lime).



    Creamy Onion-Chive Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup onion-chive cream cheese spread and omitting parsley.



    Queso Blanco-Chipotle Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup crumbled queso blanco, omitting parsley and adding 2 tablespoons minced chipotle in adobo sauce.



    Sour Cream Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/4 cup sour cream, substituting 1 tablespoon dried tarragon for parsley and adding 1 tablespoon freshly grated lemon peel (about 1 lemon).

    Sundried Tomato Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup prepared sundried tomato spread and omitting parsley.













































  • Test Kitchen Tips
  • To mold butter into shapes, pack prepared butter into molds prior to refrigeration.
  • Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.
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