Homemade Compound Butter
User Reviews
5
-
Prep Time
30 mins
-
Total Time
30 mins
-
Servings
16 servings
-
Calories
102 kcal
-
Course
Condiments
-
Cuisine
American
Homemade Compound Butter
Description
The recipe begins by whipping heavy cream in a stand mixer until the fats separate from the liquid, forming homemade butter solids and leaving buttermilk. The butter solids are thoroughly rinsed with cold water and then pressed to remove remaining liquid. This homemade butter serves as the base for compound butters infused with various seasonings.
Three flavored versions are given: Chophouse with Montreal steak seasoning and parsley; Turkey with fresh thyme, rosemary, garlic powder, chive, and sage; and Italian with sun-dried tomatoes, fresh basil, and roasted garlic. The roasted garlic is prepared by wrapping a whole head with olive oil and salt in foil and baking until soft and caramelized, then extracting the softened cloves. Each seasoning mix is folded into about one-third of the homemade butter to create distinct flavor profiles.
Compound butters prepared this way bring fresh, aromatic, and savory nuances that can enhance grilled meats, roasted vegetables, or bread accompaniments. The recipe enables customization for different dishes and occasions.
Tips for roasting garlic and handling homemade butter are included for best results.
Ingredients
Base Butter Ingredients
- 2 cups heavy cream
- 1/4 teaspoon salt
Chophouse
- 1 teaspoon Montreal steak seasoning
- 1/2 teaspoon parsley Italian flat leaf, fresh, minced
- 1/3 cup butter fresh homemade
Turkey
- 1/2 teaspoon thyme fresh leaves
- 1/2 teaspoon rosemary minced, fresh leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon chive minced, fresh
- 1/2 teaspoon sage minced
- 1/3 cup butter fresh homemade
Italian
- 1 Tablespoon sun-dried tomatoes chopped, dry
- 1 basil minced, fresh, heaping teaspoon
- 1 teaspoon garlic fresh, roasted
- 1/3 cup butter fresh homemade
Instructions
- Roast 1 head of fresh garlic ** (See instructions in the notes)
- In the bowl of a stand mixer, pour in 2 cups of heavy whipping cream.
- Turn the mixer on and slowly work up to a medium-high speed.
- Let the cream whip for 10-20 minutes or until the solid fats have separated from the cream, it will look chunky and liquidy.
- Stop the mixer and separate the solids from the liquid using a strainer. (Keep the liquid, that is buttermilk - works great for pancakes, baked goods, or ranch!).
- While the solids are still in the strainer, rinse very well with cold water - the colder the better.
- Once thoroughly rinsed, pour solids onto the center of a clean flour-sack style dish towel (a lint free towel) or cheese cloth. Gather the 4 corners of the towel and twist tightly to wring the remaining liquids out of the butter.
- Rinse out the bowl of your mixer and place the butter back in.
- Remove approx ⅓ cup (⅓ of the amount of butter in the mixing bowl) and set aside in a smaller bowl.
- Add the ¼ teaspoon of salt to the remaining ⅔ cups of butter in the mixing bowl and mix until just combined. Taste, add more salt if you prefer.
- Divide the salted butter into 2, this will be roughly ⅓ cup each, and place into smaller bowls.
- Add to the first bowl that did not get mixed with salt, all of the ingredients for the Chophouse butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the second bowl, one of the bowls containing the salted butter, all of the ingredients for the Italian butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the third bowl, the last bowl containing the salted butter, all of the ingredients for the Turkey butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Repeat this for the remaining 2 butters.
- To store the butters you can either keep in small airtight containers, or roll into a log using parchment or wax paper. Let sit in the fridge for at least 12 hours to let flavors set in.
- Use the butters with anything you like! They work great on breads and baked goods, or with noodles and vegetables, or as finishing butter for meats such as steak, chicken, or shrimp!
Notes
- Roast a whole head of garlic by slicing off its top, drizzling with olive oil and salt, wrapping in foil, and baking at 400°F for 30 minutes until soft and caramelized.
- Extract roasted garlic cloves by squeezing the head from the bottom once cooled.
- Keep the buttermilk drained from the butter solids for use in pancakes, baked goods, or dressings.
- Use a clean, lint-free towel to wring out excess liquid from the butter solids for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 3mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
