March 20, 2013

Compound Butter with Tarragon & Honey

Compound butters are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.
Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

Compound Butter With Tarragon & Honey
1 stick of butter
3 Tbsp. extra virgin olive oil 
1 Tbsp. fresh chives
3 Tbsp. tarragon, divided
Good quality, fresh local honey
  1. Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add 2 tablespoons of tarragon and blend until the herbs are incorporated.
  2. Alton Brown likes to beat the butter separately in a mixing bowl for 5-7 minutes.
  3. Then add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated ( You can skip this step and just mix butter into food processor and pulse until incorporated).
  4. Remove butter from bowl
After removing, you can:
  1. Spoon onto parchment paper or plastic wrap. 
  2. Roll into a log, using the edge of a baking sheet to form a tight log. 
  3. Chill for 2 hours before serving.
  1. Place plastic wrap in a small dish (whatever you use the butter will take the form of), overlapping the sides.  
  2. Push down until the wrap forms to the sides of the dish.
  3. Place the butter in the dish and pack it in tightly.  Pull wrap up over the dish and cover tightly.
  4. Chill for 2 hours before serving. 
  5. Before serving, uncover dish and invert, peeling away wrap.
  6. Drizzle with honey. Sprinkle with leftover tarragon. 

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