Compound butters are mixtures of butter and other ingredients, such as herbs, that can be used to enhance the flavor of various dishes. It may seem so simple because it's honestly simple to make! Compound butters are effective in a fashion similar to a sauce and the best part - it's convenient! Make a batch, store in a container in the fridge and use with any dish that could use a little spruce!
From meats, poultry, fish, shellfish and veggies - compound butter works with all!
8 oz Lalamilo Farms Hula Cow Salted Butter (If using other brands, this will be equivalent to 2 salted butter sticks)
2 TBL Akakai Green Onion Bases, choppped (the bottom white parts, may sub with shallots or sweet onion)
2 Cloves Roasted Garlic
1 Sprig Fresh Parsley, chopped
Soften butter until butter is at room temperature (be sure not to melt).
In a mixing bowl, combine butter with green onion bases, roasted garlic and parsley. Whip until combined well, about 2-3 minutes. For convenience, use a hand-held mixer or food processor or simply mix by hand with a whisk.
Spoon into a container and refrigerate until ready to use. Enjoy!
This compound butter recipe is simple yet versatile. We love it because the universal ingredients can be used to enhance anything from seafood, meats, poultry and veggies - you name it!
If you are wanting a more red-meat specific compound butter, try adding a few sprigs of fresh rosemary or thyme. For a little zest that compliments seafood, add a splash of lemon juice! Options are endless when it comes to compound butters, especially with the addition of fresh herbs and spices - be creative and make your very own recipe!
Here's another tip to enhance your butter: it's all about the roasted garlic! We recommend using roasted garlic vs. raw to cook out some of the overpowering oils and to bring out its aromatics. To roast your minced garlic:
Add a good amount of vegetable or canola oil to a hot pan. Be sure oil is nice and hot!
Carefully add desired amount of minced garlic, be sure to keep moving the garlic in pan with a cooking spoon/spatula so garlic does not burn. This should only take a minute or so.
Once garlic is nice and browned, remove entire pan from heat and carefully strain oil. Allow golden-brown roasted garlic to cool before adding to butter.
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