Flavor Bombs - Compound Butter

What is compound butter?  Compound butter is just butter enhanced with flavorful ingredients.  It can be sweet or savory. It is a great way to save those summer herbs and enjoy them all winter.  Rolls of compound butter are easy to make and freeze well.  It is so easy you don't need a recipe,  just some creative thinking.

When making compound butter, you need to start with softened butter.  I use unsalted butter because I like to control the amount of salt in my finished dish.  Start with one stick.  Next, add your flavorings.  Don't be shy with the flavorings.  This is not one of those less is more moments.  Go with an abundance of herbs.  I like the flavors to show once the butter melts.  Once everything is incorporated, form it into a log roll and place it on some plastic wrap.  Shape and roll the butter in the plastic to form and seal.  Pop it in a freezer bag and place it in the freezer.  That's how easy it is!  When you want to use your butter, just pull it out of the freezer and slice off a medallion. 

In my savory butter, I like to use fresh herbs; basil, oregano, thyme, parsley, rosemary. The fresh herbs give brightness and finish to the dishes. I sometimes  add shallot or garlic or scallions if I think it will enhance the flavor. Citrus zests are also great for compound butters; lemon, lime, orange, grapefruit.  The zest of the fruit has so much more flavor than just the juice.  In my sweet butter, I like to use; cinnamon, apple pie spice, pumpkin spice, honey. The best part is that this is a totally creative process!

The above butter was made with unsalted butter, lemon zest, scallions, basil, parsley, and oregano.  I used it two ways; I sliced it into medallions and placed one medallion on raw halibut filets that I was cooking in parchment and I also cut medallions and placed them on steaks as they came off the grill.  The compound butter paired beautifully with both the fish and the meat.  It brought the flavor of these proteins over the top.

I also made tomato compound butter.  I used cherry tomatoes and roasted them in the oven with a little olive oil until they were soft.  Once cooled, I squeezed the tomato skins off and placed the pulp in my food processor.  I added my softened butter and mixed to combine.  I then placed it on plastic wrap, formed a log, and popped it into the freezer.  This tomato butter will be delicious on fish or tossed with some pasta.