Fact-checked by Grok 2 weeks ago

Compound butter

Compound butter, also known as beurre composé in French, is a culinary preparation consisting of softened unsalted butter blended with herbs, spices, garlic, citrus, or other flavorings to create a versatile condiment that enhances dishes with concentrated taste.^[1]^[2] This simple yet elegant mixture is typically made by whipping room-temperature butter until creamy, incorporating the chosen ingredients by hand or with a mixer, and then chilling it into logs or portions for easy portioning and storage.^[1]^[3] Originating in classic French cuisine, compound butter has been a staple since at least the 19th century, with iconic examples like beurre maître d'hôtel—a savory blend of butter, chopped parsley, lemon juice, salt, and pepper—traditionally served on grilled or broiled meats and fish to add brightness and herbaceous notes.^[4]^[5] Variations emerged over time, such as the Swiss Café de Paris butter from the 1930s, which incorporates umami elements like anchovies, Worcestershire sauce, and shallots for richer profiles suited to steaks.^[3] While rooted in European fine dining, the technique has global adaptations, including herb-infused versions with ramps or garlic scapes in modern American cooking.^[4] In contemporary use, compound butters serve both savory and sweet purposes: savory types, often featuring ingredients like chives, tarragon, miso, or curry, are dolloped atop seared proteins, steamed vegetables, or pasta to melt and form an instant sauce, while sweet iterations with vanilla, honey, or cinnamon elevate pastries, pancakes, or fruits.^[1]^[2] Their convenience lies in make-ahead preparation—refrigerated for weeks or frozen for months—allowing home cooks and chefs to infuse everyday meals with professional flair without complex sauces.^[4]^[3]

Overview

Definition

Compound butter is a culinary preparation consisting of softened unsalted butter blended with additional ingredients such as herbs, spices, aromatics, or other flavorings to create a versatile enhancer for dishes.^[6]^[7] This mixture allows flavors to be infused directly into the butter's fat base during the blending process.^[8] Unlike plain butter, which serves primarily as a neutral fat for cooking or spreading, compound butter distinguishes itself by incorporating these flavor elements to impart specific tastes and aromas, transforming it into a more dynamic ingredient.^[9]^[10] It is commonly known by alternative names including finishing butter, beurre composé in French, or simply flavored butter.^[6]^[11] Originating from French culinary traditions, compound butter is primarily employed as a flavoring agent, often functioning similarly to a sauce when melted over foods, rather than as a standalone spread.^[12]^[7]

Characteristics and Composition

Compound butter possesses a soft and malleable texture at room temperature, which enables effortless spreading on breads or rapid melting when applied to warm foods, enhancing its utility in culinary applications. This desirable consistency arises from the base butter's water-in-oil emulsion structure, where fat crystals provide plasticity while maintaining cohesion. For practical use, it is commonly formed into cylindrical logs, small pats, or intricate molds, allowing for precise portioning and aesthetic presentation on dishes.^[13] At its core, compound butter consists of high-fat butter as the foundational element, typically comprising 80-82% milk fat, 16-17.5% water, 1.5% salt in salted varieties, and about 1% milk solids including vitamins and minerals. Flavorings such as herbs, spices, garlic, or citrus are incorporated in varying proportions depending on the recipe and desired flavor intensity, typically in small amounts relative to the butter, through creaming or blending to ensure uniform dispersion within the emulsion; this prevents separation and maintains a homogeneous product throughout storage and use. The emulsified quality of the butter base facilitates the integration of both water-soluble and fat-soluble additives, preserving structural integrity.^[14]^[15] Sensory attributes of compound butter are elevated by the incorporation of flavorings, which release enhanced aromas and intensified flavors via fat-soluble compounds that dissolve readily in the butter's lipid matrix. The natural pale yellow hue of plain butter, derived from beta-carotene and other fat-soluble pigments, can shift to vibrant greens in herb-infused varieties due to chlorophyll or to deeper tones with spices like paprika. These variations contribute to visual appeal and signal the presence of complementary tastes.^[16]^[13] Nutritionally, compound butter mirrors the profile of its butter base, delivering approximately 100 calories and 11 grams of fat per tablespoon, with over 7 grams being saturated fats that constitute the majority of its lipid content. While inherently high in calories and saturated fats, the addition of flavorings introduces minor micronutrients, such as vitamins A, C, and K from herbs like parsley or chives, though these enhancements are limited by the small volume of additives.^[17]

History

Origins

Compound butter, known in French as beurre composé, likely originated in France between the 17th and 19th centuries, though no precise documented invention date exists. It emerged within the framework of classical French sauce-making traditions, where butter transitioned from a simple cooking fat to a sophisticated medium for infusing flavors, particularly in the aristocratic kitchens of the emerging haute cuisine. This development paralleled the broader elevation of culinary arts during the Renaissance and beyond, emphasizing refined techniques for enhancing dishes with herbs, spices, and acids.^[18] The roots of butter itself in European culinary history extend far earlier, building on ancient practices. The Celts in regions including modern-day France produced butter as a dietary staple from around 1000 BCE, churning it from cow's milk for use in cooking and as a spread. In contrast, the Romans, who encountered butter through Celtic influences, primarily employed it medicinally—for treating burns, soothing throats, and as an ointment—rather than as a food, viewing its consumption as somewhat barbaric compared to olive oil. These foundational uses laid the groundwork for later innovations, but flavored or compound versions specifically arose with the 17th-century rise of herb-infused fats in elite French cooking, transforming basic butter into a versatile flavor vehicle.^[19] Earliest references to compound butter appear in the context of haute cuisine in French professional kitchens, where it became integral to elevating everyday ingredients. A prominent early example is beurre maître d'hôtel, a compound butter incorporating chopped parsley, lemon juice, salt, and pepper, designed to complement grilled meats and fish. This variety is documented as a staple in 19th-century French cookbooks, reflecting its established role in refined service and presentation.

Development in Culinary Traditions

During the late 19th and early 20th centuries, compound butters gained prominence in French haute cuisine, with chef Auguste Escoffier playing a pivotal role in their standardization and dissemination through his seminal 1903 work Le Guide Culinaire, which dedicated sections to various flavored butters for enhancing dishes in professional kitchens. This documentation elevated compound butters from informal preparations to essential elements in restaurant service, influencing chefs across Europe. Post-World War II, their adoption spread to American and British fine dining, facilitated by the influx of French culinary techniques; in the United States, Julia Child's 1961 Mastering the Art of French Cooking introduced compound butters like maître d'hôtel to home cooks, bridging professional and domestic spheres. Similar influences permeated British cuisine via émigré chefs and culinary exchanges, integrating them into upscale menus by the mid-20th century. Globally, compound butters adapted to local ingredients and traditions, expanding beyond French origins. In Italy, truffle-infused butters emerged as a luxurious accompaniment to pasta and meats, leveraging the country's renowned white and black truffles from regions like Piedmont, with historical roots in Renaissance-era feasts where truffles symbolized opulence.^[20] By the mid-20th century, American barbecue traditions embraced herb and spice-infused butters for finishing grilled steaks and vegetables, reflecting French influences amid post-war culinary globalization.^[18] In the 21st century, compound butters underwent a revival in gourmet home cooking, valued for their ability to amplify seasonal flavors with minimal intervention, as seen in contemporary cookbooks. Molecular gastronomy further advanced their preparation through precise infusion techniques, such as emulsifying butters with novel elements like ash or gels for controlled flavor release in avant-garde dishes.^[21] This resurgence culminated in the 2022 butter board trend, originating from Joshua McFadden's 2017 cookbook Six Seasons: A New Way with Vegetables and amplified via TikTok, which showcased compound butters as interactive, shareable presentations.^[22] Culturally, once emblematic of refined elegance in classical French service, compound butters have become democratized, accessible through widespread recipes in media and online platforms that encourage experimentation.^[23]

Preparation

Essential Ingredients

The foundation of compound butter is high-quality unsalted butter, which serves as a neutral base allowing precise control over seasoning and flavor integration. European-style butters, with their higher fat content of approximately 82% compared to the standard 80% in American varieties, are preferred for their superior emulsion properties and richer mouthfeel, enabling better incorporation of add-ins without separation.^[24]^[25] Salted butter should be avoided to prevent unpredictable salt levels that could unbalance the final product.^[26]^[10] Flavorings are selected to complement the butter's creamy profile, categorized into fresh herbs for brightness (such as parsley or chives), aromatics for pungency (like garlic or shallots), spices for heat (including black pepper or mustard), acids for balance (e.g., lemon juice or vinegar), and optional add-ins for texture (such as cheese or nuts).^[26]^[10] These elements should be chosen based on their freshness and compatibility, with seasonal herbs providing optimal vibrancy and intensity to enhance rather than dominate the butter.^[26]^[27] A general ratio guideline is 1 cup of softened butter to 1/4 to 1/2 cup of total flavorings, scaled according to the potency of ingredients—stronger elements like garlic or spices require less to maintain the butter as the primary carrier.^[26]^[10] For instance, 1 tablespoon of finely chopped fresh herbs per 1/2 cup butter ensures balanced infusion without dilution.^[10] Quality considerations emphasize purity and suitability, such as opting for organic butter to minimize additives and ensure clean flavor, while finely chopping or zesting add-ins to remove excess moisture and promote even distribution.^[26] For dietary accommodations, plant-based butters or margarines can substitute the dairy base, maintaining the emulsion while aligning with vegan or lactose-free needs.^[10]

Methods of Preparation

The preparation of compound butter begins with selecting high-quality unsalted butter, which allows precise control over seasoning.^[28] The butter must be softened to room temperature, typically taking about 30 minutes, to achieve a spreadable consistency without melting, as melting can lead to separation of fats and water during mixing.^[1] Once softened, flavorings such as finely chopped herbs, spices, or other aromatics are prepared by mincing them to ensure even distribution and prevent large chunks that could disrupt texture.^[28] To mix, the softened butter is combined with the prepared flavorings using a fork, spatula, or electric mixer until uniform, a process that generally takes 5 to 10 minutes depending on the volume.^[29] For home preparation, hand-mixing with a sturdy spoon or spatula in a wide bowl works well for small batches, providing control to avoid overworking the mixture.^[29] In professional settings, a stand mixer with a paddle attachment introduces aeration for a lighter texture, while a food processor excels at finely blending denser ingredients like garlic or nuts for a smoother result; an optional straining step through a fine mesh sieve can further refine the texture if needed.^[30] After mixing, the compound butter is tasted and seasoned, with adjustments made at this stage since chilling dulls flavors.^[29] The mixture is then shaped for storage and use, often rolled into logs using parchment paper or plastic wrap for easy portioning and slicing, yielding approximately 8 to 12 servings from one cup of butter.^[31] It is chilled in the refrigerator for 1 to 2 hours until firm, with total preparation time ranging from 15 to 20 minutes plus chilling.^[32] For larger batches, scaling is straightforward by doubling ingredients proportionally, though mixing time may increase slightly to maintain uniformity.^[28] Common pitfalls include overmixing, which can cause emulsion breakdown and separation, particularly if incorporating liquids like citrus juice—limit these to 1 to 2 teaspoons per cup of butter to preserve consistency.^[1] Using hands for mixing should be avoided to prevent warming the butter excessively, and all tools should be at room temperature to facilitate blending.^[29]

Varieties

Traditional Varieties

Traditional compound butters, or beurres composés, emerged as a cornerstone of French haute cuisine in the 19th century, with recipes systematically documented by chef Auguste Escoffier in his 1903 Le Guide Culinaire.^[33] These classics typically involve softening unsalted butter and incorporating finely chopped herbs, seasonings, or aromatics to create versatile flavor enhancers, often shaped into logs or pats for portioned use.^[18] Among the most enduring are beurre maître d'hôtel and anchovy butter, each tied to specific culinary applications rooted in European traditions. Beurre maître d'hôtel, originating in 19th-century France, is a simple yet iconic mixture of softened butter, finely chopped parsley, lemon juice, salt, and pepper, designed to brighten grilled steaks and fish.^[34] Escoffier's recipe calls for mixing 250 grams (9 ounces) of butter—creamed until smooth—with a generous tablespoon of chopped parsley, a pinch of salt and pepper, and the juice of a quarter lemon, then blending thoroughly before chilling to firm.^[33] This preparation, which takes mere minutes beyond softening time, highlights the butter's role in elevating simple proteins with herbaceous acidity, a technique that became standard in French kitchens by the late 1800s.^[18] Anchovy butter, a savory staple in European cuisine, blends softened butter with pounded anchovy fillets for an umami-rich profile, often enhanced with parsley and tarragon in classic formulations suited to grilled meats.^[35] Escoffier's version instructs pounding 100 grams (3.5 ounces) of washed, dried anchovy fillets finely before incorporating them into 250 grams (9 ounces) of butter, then straining through a sieve for smoothness—a process that ensures even distribution of the fish's salty intensity.^[36] This 19th-century recipe, reflective of broader Continental traditions, underscores the butter's utility in amplifying robust flavors, with brief mixing and chilling to set the compound for slicing or melting atop proteins.^[18]

Modern Variations

In contemporary cuisine, compound butters have evolved beyond traditional recipes to incorporate global flavors, seasonal ingredients, and innovative hybrids that blend sweet and savory profiles. Chefs and home cooks alike experiment with these variations to enhance dishes ranging from grilled meats to desserts, often drawing on cultural fusions and dietary trends for added versatility. Herb and garlic butters remain popular in modern iterations, with chimichurri butter emerging as a South American-inspired option that combines softened butter with finely chopped cilantro, garlic, parsley, red wine vinegar, and red pepper flakes to complement grilled steaks and vegetables. Another example is roasted garlic butter, where whole heads of garlic are roasted until caramelized and then mashed into unsalted butter with a touch of salt, ideal for spreading on artisanal breads or finishing roasted poultry. Sweet-savory hybrids showcase creative pairings, such as honey-thyme butter made by mixing 1 cup of softened unsalted butter with 2 tablespoons of honey and 1 tablespoon of fresh minced thyme leaves, which adds a floral sweetness to pastries, cornbread, or roasted root vegetables. Similarly, bacon-blue cheese butter incorporates crumbled cooked bacon and tangy blue cheese into butter for a rich topping on burgers or baked potatoes, while pumpkin spice butter—featuring butter blended with pumpkin pie spice, brown sugar, and a hint of vanilla—lends autumnal warmth to scones and pancakes during fall seasons. Global fusions further diversify modern compound butters, including truffle butter, an Italian-influenced creation where high-quality truffle shavings or truffle oil are folded into chilled butter for an earthy umami boost on pastas, eggs, or popcorn. Harissa butter, drawing from North African cuisine, mixes fiery harissa paste with butter and lemon zest to baste or sauce grilled meats like lamb or chicken. Trends in modern variations also extend to plant-based alternatives, such as vegan compound butters prepared by substituting coconut oil or plant-based margarines for dairy butter, then infusing with herbs, spices, or fruits to maintain creamy texture and flavor in dairy-free diets. For instance, a vegan herb butter might combine 1 cup of softened coconut oil with chopped dill, lemon juice, and garlic for fish or vegetable dishes.

Uses in Cuisine

Cooking Applications

Compound butter is frequently employed during the final stages of sautéing to impart rich, infused flavors to vegetables and seafood. In techniques such as finishing a sauté, a pat of herb-infused compound butter is added to the hot pan, allowing it to melt and coat the ingredients evenly as they cook, enhancing depth without overwhelming the primary elements. For instance, when preparing grilled oysters, compound butter—such as a garlic-parsley variety—is placed directly into the oysters before covering and grilling over high heat, where it melts and bastes the seafood, creating a flavorful emulsion.^[37] Similarly, for vegetables like corn or potatoes, compound butter can be spooned into the pan during low-simmering basting to gently infuse herbs and aromatics while achieving a glossy finish.^[38] In baking applications, compound butter serves as an enriched fat incorporated into doughs or batters for savory breads, contributing tenderness and layered flavors that develop during the baking process. For enriched doughs, such as those for brioche or soft rolls, softened compound butter is creamed into the mixture after initial gluten development, coating flour particles to limit gluten formation and yield a softer crumb infused with herbs or spices.^[39] Additionally, in roasting poultry, compound butter is used for basting to promote even cooking and skin crisping; it is slathered under the skin or spooned over the bird during roasting, melting to distribute moisture and aromatic notes throughout the meat. Examples include Italian-style compound butter with rosemary and garlic or Moroccan variations with cumin and preserved lemon, applied before low-and-slow oven roasting at around 325°F (163°C).^[40] Compound butter also forms the base for elegant pan sauces, particularly when mounted into reductions of wine, stock, or pan drippings to accompany meats. In the French technique of monter au beurre, cold pats of compound butter are whisked into a hot, reduced liquid—such as a red wine and beef stock base for steak—off the heat to create a glossy, emulsified sauce that incorporates the butter's flavors without separating.^[41] This method adapts well to variations of beurre blanc, where herb or shallot-infused compound butter is gradually emulsified into a white wine-vinegar reduction, yielding a lighter, flavored sauce ideal for fish or poultry.^[42] Due to its dairy content and delicate add-ins, compound butter requires careful heat management during cooking to preserve volatile flavors and prevent burning. Low-heat applications, such as simmering at 180–200°F (82–93°C) for basting or finishing, allow herbs and aromatics to infuse without scorching, maintaining their fresh notes. High heat above 350°F (177°C) risks burning the milk solids and charring sensitive herbs like tarragon or chives, resulting in bitter undertones; thus, it is often clarified or added at the end of cooking.^[41]

Serving and Presentation

Compound butter serves as an elegant finishing touch in many dishes, where thin slices or pats are placed directly on hot steaks, fish fillets, or steamed vegetables immediately after cooking. As the butter melts from the residual heat, it releases its infused flavors—such as herbs, garlic, or citrus—creating a glossy, aromatic sauce that enhances both taste and texture without additional cooking. This technique, common in professional kitchens, adds a luxurious sheen to the plate and allows the butter's richness to integrate seamlessly with the main ingredient.^[43]^[44] For table service, compound butter is frequently presented as a versatile spread alongside bread baskets, grilled corn on the cob, or baked potatoes, where diners can apply it to suit their preferences. To elevate the visual appeal, it is often shaped into curls, rosettes, or small balls using chilled molds or piping bags, providing pre-portioned servings that maintain form at room temperature for a short time. These forms not only facilitate easy spreading but also contribute to a refined, restaurant-style tablescape.^[32]^[45]^[46] Pairing compound butter with grilled meats and seafood offers a creamy counterpoint to their smoky char, amplifying flavor layers through the butter's emulsified herbs or spices. Similarly, it integrates well into charcuterie boards, where its soft texture contrasts with firm cheeses and sliced cured meats, encouraging interactive enjoyment. Modern variations, like those with truffle or chili infusions, can introduce unexpected twists to these pairings.^[47]^[48]^[49] Effective presentation begins with forming the butter into logs wrapped in parchment or plastic, chilling until firm, and then slicing into uniform medallions for precise plating. Garnishing the slices or serving dish with fresh herb sprigs—such as parsley or chives—reinforces the butter's key flavors and adds a vibrant, natural accent. In high-end settings, piping the butter directly onto plates or incorporating it into butter boards further enhances the aesthetic, turning a simple element into a focal point of the meal.^[50]^[51]^[45]

Storage and Safety

Short-Term Storage

For short-term storage, compound butter should be tightly wrapped in parchment paper, plastic wrap, or foil to minimize exposure to air and odors, then placed in an airtight container or zip-top bag and refrigerated at a temperature of 40°F (4°C) or below. This method preserves freshness and prevents drying out or absorbing flavors from other foods in the refrigerator. According to USDA guidelines, maintaining the refrigerator at 40°F or below inhibits bacterial growth in dairy products like butter. Depending on the added ingredients, such as fresh herbs or garlic, compound butter can typically last 1 to 2 weeks under these conditions before quality diminishes or spoilage risks increase. Hygiene is essential to prevent contamination during storage; always use clean, dry utensils when handling the butter to avoid introducing bacteria, and discard any portion that shows signs of spoilage, such as off odors, discoloration, or mold growth. The FDA recommends monitoring refrigerated dairy for these indicators, as they signal potential unsafe conditions even within the safe temperature range. To extend usability and reduce waste, portion the compound butter into smaller logs or pats before wrapping and storing, allowing easy access to only what is needed without exposing the entire batch to air repeatedly. This practice helps maintain the butter's texture and flavor by limiting oxidation. Compound butter softens rapidly at room temperature—often within 30 minutes above 68°F (20°C)—making it ideal for immediate serving on warm dishes or bread, but it must be returned to the refrigerator promptly to avoid bacterial proliferation in the danger zone of 40–140°F (4–60°C). The USDA emphasizes that dairy products should not remain in this range for more than 2 hours total to ensure safety.

Long-Term Preservation

For long-term preservation, compound butter is best frozen to extend its shelf life while maintaining flavor integrity. To prepare for freezing, form the chilled butter into logs, balls, or portioned pats using parchment paper or plastic wrap for shaping, then tightly wrap in aluminum foil or freezer-safe plastic to prevent air exposure and freezer burn.^[52]^[53] Store at 0°F (-18°C) or below, where it can remain high quality for 3 to 6 months, though it remains safe for consumption up to 12 months if properly sealed.^[54]^[55] This method is ideal for batch preparation, allowing home cooks to make larger quantities and portion as needed without repeated handling.^[56] Freezing effectively halts bacterial growth and enzymatic activity that could lead to rancidity or flavor degradation in the herbs, spices, or other inclusions, preserving the butter's aromatic profile better than extended refrigeration alone.^[57] However, thawed portions should not be refrozen, as this can compromise texture and increase moisture loss.^[53] To thaw, transfer the frozen compound butter to the refrigerator and allow it to soften overnight, ensuring even defrosting without partial melting that might separate the fats.^[52] For convenience, slice or grate portions directly from the frozen state for immediate use in cooking or as a topping, though it is recommended to consume thawed butter within a few days to optimize freshness.^[53] Safety considerations include inspecting for signs of spoilage, such as off odors, discoloration, or mold upon thawing, in which case the butter should be discarded. Freezer burn, indicated by dry, discolored spots from moisture evaporation, may affect taste but not safety if the product was airtight; proper wrapping minimizes texture changes like graininess.^[55]^[53]

References

[1]
3 Flavorful Compound Butters to Pair With Crisp, Peppery Radishes
If you're new to compound butter, don't be intimidated—it's simply a butter that's blended with other ingredients, like herbs, spices, or pastes. It's generally ...Missing: definition | Show results with:definition
[2]
Margarine vs. Butter: What's the Difference? - Escoffier
Jul 9, 2014 · Compound butter is whipped butter with added flavorings, designed to be spread on bread, fresh sweet corn, or even slathered on steak. Simply ...Missing: definition | Show results with:definition
[3]
I'll Never Eat Steak Without THIS Again (It's So Delicious — and Easy!)
Oct 2, 2024 · Recently I came across a variation on one of the all-time classics: compound butter. It's a magical mixture of butter and flavorful ingredients ...Missing: definition | Show results with:definition
[4]
Ramp Compound Butter Recipe - Serious Eats
Rating 5.0 (1) · 20 minThe most common compound butter is beurre maître d'hôtel, or hotel butter, composed of shallots, garlic, fines herbes, lemon zest, salt, and pepper; the recipe ...Missing: definition | Show results with:definition
[5]
Compound butter - Cooking - Elle & Vire
Compound butter is softened butter with added flavorings like spices and herbs, mixed together. It can be used as a topping on meat, fish, vegetables, pasta, ...<|separator|>
[6]
What Is Compound Butter and How Do You Make It At Home?
Jan 27, 2022 · A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.
[7]
https://www.dartagnan.com/how-to-make-compound-butter.html
[8]
beurre composé - Peter Hertzmann
A beurre composé is a combination of large quantities of butter mixed with relatively small quantities of flavorings.
[9]
https://epicureanbutter.com/blogs/all-things-butter/what-is-compound-butter-anyway
[10]
What Is Compound Butter?
### Summary of Compound Butter Details
[11]
Flavored Butter Recipes - What's Cooking America
Flavored Butter is also known as finishing butter, or beurre compos in French. A compound butter is butter that has been flavored by blending softened butter ...Missing: definition | Show results with:definition<|control11|><|separator|>
[12]
A Compound Butter How-To Guide - ThermoWorks Blog
Compound butters (beurre composé in French) are simply made of butter mixed with different ingredients to add flavor to meats, similar to a sauce.<|control11|><|separator|>
[13]
Butter: Chemical and Physical Properties and Health Effects
Butter is a water-in-oil (W/O) emulsion, generally containing a minimum of 80 g milk fat/100 g and a maximum of 16 g moisture/100 g. Standard of Identity.Missing: compound | Show results with:compound
[14]
Butter Science 101 | Center for Dairy Research
The typical composition of butter is: 80-82% fat, 16-17.5% water, 1.5% salt, and 1% milk solids (vitamins, minerals, and lactose).Missing: compound | Show results with:compound
[15]
Compound Butters | ThinkUSAdairy by the U.S. Dairy Export Council
Some of the more common ingredients include garlic, herbs and fruits. However, other compound butters might include mushrooms, specialty cheeses or a chef's own ...
[16]
Associations of Volatile Compounds with Sensory Aroma and Flavor
There is no single compound that could possibly be used to mimic the flavor of butter. Rather, more specific sensory characteristics such as dairy, waxy, fatty, ...
[17]
Butter 101: Nutrition Facts and Health Benefits - Healthline
Mar 29, 2019 · Butter contains significant amounts of calories and fat, packing over 100 calories and 11 grams of fat into 1 tablespoon (14 grams).Missing: compound | Show results with:compound
[18]
The History of Compound Butter – From French Kitchens to Modern ...
Jul 22, 2025 · Compound butter—flavored butter made by blending herbs, spices, or other ingredients into softened butter—is often thought of as a finishing ...Missing: origin | Show results with:origin
[19]
Spread The Word: Butter Has An Epic Backstory - NPR
Feb 24, 2017 · As butter spread, it took on new uses and meaning. Ancient Romans associated it with barbarism, much preferring to slather their bread in ...
[20]
Le maître d'hotel français, traité des menus a servir a Paris, a St ...
Oct 1, 2015 · Le maître d'hotel français, traité des menus a servir a Paris, a St-Pétersbourg, a Londres et a Vienne. by: Carême, M. A. (Marie Antonin) ...
[21]
The Italian Truffle Obsession: History, Hype & How To Make Truffles
Nov 15, 2024 · By the Renaissance, truffles had become a status symbol in Italian cuisine, appearing in the feasts of nobility and royalty. ... Truffle butter is ...
[22]
Evolution of Indian cuisine: a socio-historical review
Apr 28, 2022 · This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents.
[23]
Cool Tip: Compound butter - Colbrook Kitchen
Jun 23, 2015 · By the 17th Century, compound butters began to appear in French recipes, and by the end of the 19th Century, French cookbooks contained many ...
[24]
10 Easy Molecular Gastronomy Tricks To Elevate Your Home ...
Feb 11, 2025 · At home, use a tea strainer to dust a plate with ash, part-stir a pinch to softened butter before setting into an ash compound butter, or mix a ...
[25]
Butter Boards Are Spreading Across TikTok - The New York Times
Sep 30, 2022 · A communal butter board is less recipe, more technique: Soften some butter, then feather it out on a wooden cutting board or a slate or marble cheese platter.Missing: revival | Show results with:revival
[26]
Butter boards: the deliciously rich trend that's whipping up a storm
Oct 7, 2022 · Beaten butter spread out with sweet or savoury ingredients added is becoming a restaurant and online sensationMissing: revival | Show results with:revival
[27]
The Real Difference Between European and American Butter
Apr 26, 2023 · ... compound butter with whatever is in my garden—you get the idea. The ... There are distinct advantages to buying American-made, European-style ...
[28]
Compound Butter Recipes: Easy Flavor Bombs for the Busy Foodie
We start with unsalted, European-style butter. The higher fat content works well for compound butter recipes. Going unsalted gives you control over the salt ...
[29]
14 Tips You Need When Making Compound Butter - Tasting Table
May 28, 2023 · Choose a high-quality butter made from top-notch ingredients. The diet of the animal, churning technique, and final fat content all influence a ...Missing: essential criteria culinary sources
[30]
Tips for Making Compound Butter
### Tips for Making Compound Butter
[31]
240 Beurre à la Maître d'Hôtel - Auguste Escoffier - ckbk
Mix 250 g (9 oz) butter until soft and smooth, add a good tbs chopped parsley, a little salt and pepper and the juice of ¼ lemon; mix well together.
[32]
The Secret Ingredient (Parsley): Beurre Maître d'Hôtel
Mar 5, 2012 · Beurre Maître d'Hôtel is a simple French compound butter stuffed with chopped fresh parsley and a squidge of lemon juice. Traditionally it is ...Missing: origin 19th century
[33]
TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette
Sep 30, 2017 · The concept of compound butter comes from French cuisine, but French butter sauces don't stop there. Today, we take on three butter preparations ...
[34]
Firing Up Butter to a New Level - The New York Times
Feb 27, 2002 · Brown butter has a long history, especially in France, where it is called beurre noir (black butter) or beurre noisette (hazelnut butter) ...
[35]
Anchovies anyone? - The Old Foodie
Apr 5, 2011 · This one is in the strictly European classic tradition: Anchovy Butter Sauce, Sauce au Beurre d'Anchou.Missing: origin cuisine
[36]
Beurre d'Anchois from Le Guide Culinaire by Auguste Escoffier - ckbk
Finely pound 100 g ( 3½ oz ) washed and dried fillets of anchovy then add and mix in 250 g ( 9 oz ) butter and pass through a fine sieve.
[37]
Grilled Oysters Recipe - Serious Eats
Rating 4.0 (3) · 15 minClean and oil grilling grate. Place oysters directly over hot side of grill. Using 2 spoons, place 2 teaspoons (10ml) of compound butter inside each. Cover and ...Reasons To Grill An Oyster · How To Shuck An Oyster · Grilled Oysters RecipeMissing: basting | Show results with:basting
[38]
French-Style Brown Butter New Potatoes Recipe - Serious Eats
Rating 5.0 (3) · 50 minThis is butter-basted steak for vegetarians. The butter just needs to be gently bubbling. From there, it's about going low and slow, gently cooking the ...Why It Works · A Few Good Ingredients · Trust The ProcessMissing: compound | Show results with:compound<|separator|>
[39]
Butter-Enriched Bread Recipe | King Arthur Baking
Rating 4.9 (38) · 3 hr 47 minOnce the dough is smooth and elastic, add the butter and continue kneading on medium-low speed until the butter is completely incorporated and the dough is ...
[40]
8 Ways to Roast Chicken with Compound Butters from Around the World
### Summary of Compound Butter Examples for Roasting Poultry
[41]
Monter au Beurre (Finishing Sauces With Butter) Recipe
Rating 4.8 (6) · 10 minsMay 28, 2022 · Monter au beurre means "to mount with butter." To the cook, this means to finish a sauce with butter, giving it that gloss and shine.
[42]
Beurre Blanc Recipe - Serious Eats
10 minA thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity.
[43]
TIP OF THE DAY: Compound Butter Enhances Any Recipe That ...
Apr 27, 2020 · Escoffier published 35 combinations in 1903, and cuisine has evolved in many directions since his classic renderings of anchovy butter and ...Missing: origins | Show results with:origins
[44]
Cauliflower Steaks with Caper Butter Recipe | Food Network Kitchen
Rating 5.0 (5) · 30 minDollop some compound butter on top of each steak and scatter any stray florets around them. ... The presentation of the cauliflower steaks are very ...
[45]
Herb Compound Butter Recipe - Love and Lemons
Rating 5.0 (6) · 10 minAug 12, 2021 · Flavored with fresh herbs and garlic, these compound butter recipes are easy and delicious. Serve them on vegetables, potatoes, and more!
[46]
Compound Butter 6 Ways - Culinary Hill
Rating 5.0 (4) · 5 minDec 10, 2022 · Compound butter is softened butter whipped with sweet or savory ingredients. It can be used on steak, chicken, fish, vegetables, or pasta.
[47]
3 Delectable Compound Butter Recipes - Mother Earth Living
Jun 18, 2013 · Keep butter curls or balls chilled in ice water until it's time to serve them. Note: Chunky compound butters are not suitable for piping, ...
[48]
How to Use Compound Butter to Elevate Your Grilling - BBQ Guys
Like many other strokes of culinary brilliance, compound butter originated in France as beurre composé. The most notable among them is Beurre Maître d'Hôtel, ...
[49]
How to Make the Perfect Butter Board - Food & Wine
Dec 5, 2022 · Compound butter is the technique of softening butter and infusing it with ingredients such as tender herbs like chives or dill, aromatics like ...
[50]
Charcuterie Board with Compound Herb Butter - Hoosier Homemade
Rating 4.5 (2) · 10 minJul 8, 2018 · This 4 ingredient Compound Herb Butter goes together in minutes and goes great on a Charcuterie Board along with meats, cheeses, fruits, ...
[51]
The Nibble: Compound Butter
### Summary of Serving and Presentation of Compound Butters
[52]
Squash Blossom & Herb Compound Butter - Growing Gardens
Jul 7, 2020 · Compound butter is a simple way to elevate the taste and presentation of your summer dish ... Garnish with a sprig of fresh herbs or ...
[53]
Freezing Butter - National Center for Home Food Preservation - UGA
If you want to experiment with making these kind of fruit spreads we recommend freezing or refrigeration for storage. We have developed three recipes using ...
[54]
Can You Freeze Butter? Yes! Here's How. - The Spruce Eats
Nov 5, 2023 · If your butter is fresh, it should keep well in the freezer for about 1 year. After a year, frozen butter will still be safe to use, assuming it ...
[55]
Can You Freeze Butter? - U.S. Dairy
Jul 11, 2016 · Yes, you can freeze butter – in fact, unsalted butter can last up to five months in the freezer; salted butter up to nine with proper storage.Missing: compound | Show results with:compound
[56]
Can You Freeze Butter? How Long Does Frozen Butter Last? (A ...
Butter can stay safe for consumption inside the freezer for up to 6 to 12 months. The product must be properly sealed in an airtight container to exclude ...
[57]
Preserving Fresh Herbs as Herbal Compound Butters - Farm to Jar
Rating 5.0 (8) · 15 minAug 10, 2025 · Chopping up some fresh herbs, mixing them with room temperature butter and freezing until needed is one of the easiest ways to preserve fresh herbs.
[58]
All About Butter with the Butter Experts - Land O'Lakes
Butter can be kept in the freezer for up to four months without changing its texture, flavor or performance. For best results, wrap the butter carton tightly ...