Ok, so it may not be the healthiest thing ever, but that just means it is one of the tastiest things ever. Loved by line cooks everywhere, you dont have to cook it, it doesnt break, just slice it and throw it on there. Great for fish and steak a like, if you have a favorite compound butter recipe, add it here!
This is my current favorite, a variation of one I had at Cafe Routier in Westbrook, CT. I don't have measurements, just wing it and adjust it to your taste.
- Butter (naturally)
- Minced garlic
- Minced shallots
- Lemon zest
- Lemon juice
- Salt and pepper
I usually use roasted garlic, but I didn't have any ready so I just minced some fresh:
I like whole grain mustard, your favorite dijon or brown mustard is also good:
Let your butter get soft at room temp, throw everything in a bowl and mix it up:
Get a sheet of parchment paper, and form the butter into a log:
Twist it up like a tootsie roll:
Wrap it in plastic wrap and then pop it in the freezer or fridge until it is solid again. When you need some, unwrap and slice. If you take it out of the freezer and try to slice it when it is too solid, it will be too brittle and you won't get good slices out of it. My butter wasn't quite warm enough when I mixed everything, and you can see some small chunks of solid butter in the slices. It doesn't really matter, except for presentation. If I was doing this at work I would have mixed it in an electric mixer and it would have been more consistent:
What is it good on? Why steak of course!
Cast iron seared New York Strip with roasted asparagus, crispy shallots, and whole grain mustard compound butter: