Four Compound Butters

2 Cups
25 min

It seems everyone has been brushing up on their baking skills over the past few months. I certainly am among them! My go-to is usually a no-knead sourdough or something thick like a 5-grain rye, (Recipes coming later...  ).


However, what is fresh-baked bread without butter to go on top? I am a big fan of classic butter, and often just use that. But, there is something special about having a rich a flavorful butter to put atop breads, or eggs, or roasted meats, or grilled corn on the cob, roasted veggies....you get the idea!


I have made 4 savory and sweet varieties for you to try:


1) Cilantro/lime zest/poblano

2) Macadamia nuts/honey/orange zest

3) Garlic/lemon zest/chives

4) Chipotle in adobo sauce/cashews/cumin/smoky paprika


Enjoy!

Recipe details

  • 2  Cups
  • Prep time: 25 Minutes Cook time: 0 Minutes Total time: 25 min

Ingredients

Cilantro-Poblano

  • 1/2 C unsalted butter, softened
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp finely diced poblano pepper
  • 1 tsp lime zest

Macadamia-Honey

  • 1/2 C unsalted butter, softened
  • 2 Tbsp finely chopped and toasted Macadamia nuts
  • 2 Tbsp honey (I liked wildflower citrus varieties)
  • 1 tsp orange zest

Garlic-Chive

  • 1/2 C unsalted butter, softened
  • 1 Tbsp chopped fresh chives
  • 2 tsp lemon zest
  • 3 cloves garlic, minced
  • pinch of salt

Chipotle-Cashew

  • 1/2 C unsalted butter, softened
  • 1 Tbsp finely diced chipotle in adobo sauce (include a little sauce)!
  • 1 tsp ground cumin
  • 1 tsp smoky paprika
  • 2 Tbsp unsalted cashews, rough chop (no need to toast unless you would like)

Instructions

For all butters

Dice and prep ingredients
Slightly soften butter and beat with electric mixed until light and fluffy.
Add in ingredients separately and stir into butter
Roll butter into log (about 4-5 inches) inside of parchment or wax paper. (You may need to chill the butter a bit first)
Twist the ends, so you have a little log of butter
Keeps in the fridge for a couple of weeks or freezer for 2 months!

Tips

  • Use high-quality butter as your base. I recommend Kerrygold unsalted.
  • I recommend doing at least a sweet and savory at the same time so that you have those options ready to go in your freezer!
The Black Cat Kitchen
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