In culinary circles flavoured butters are often referred to as compound butters or beurres composes. Various herbs, spices and other flavourings are added to salted or unsalted butter to add new notes and interesting dimensions to dishes.
Because salt overpowers the natural sweet flavour of butter, compound butter recipes generally call for “salt to taste” or no salt at all.
Once you get the hang of it, you can beat almost anything, from anchovies to watercress, into the butter.
Serve this herb flavoured butter with grilled fish, fish fried in an egg-and-breadcrumb coating, grilled steak, corn on the cob, various steamed or boiled vegetables, and as a sandwich spread.
- ½ cup unsalted butter
- ¼ cup flat-leaf parsley, finely chopped
- 2 teaspoons lemon juice, freshly squeezed
- A pinch of salt and pepper to taste
- Let butter reach room temperature.
- Whip the butter to a thick creamy consistency (en pommade).
- Blend in other ingredients.
- Shape or form into molds.
- Chill for at least 1 hour to allow the flavours to develop.