Compound Butters | The Modern Proper (2024)

FAQs

What is another name for compound butter? ›

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.

This creamy spread can be easily added to meats, and sauces sides to add extra flavor. Compound butter is commonly used in the French cooking technique, especially for creating sauces.

A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.

In the fridge, you can expect it to keep for about three or more months, while in the freezer, you can keep it for as long as a year-plus. (Of course, always keep an eye on the expiration date on your package.)

This compound butter trio allows you to choose between three of our iconic steakhouse flavors for your next culinary adventure. Pick your preference between our classic garlic and herb Maitre d'Butter, our spicy horseradish Prime Butter, or our tangy De Jonghe Butter. Includes three 8 oz tubs.

Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags. Put the butter into a small mixing bowl, and let it warm up to room temperature, usually about 30 minutes to an hour.

The Best Store-Bought Butter, According to Chefs

It's unanimous: The best butter for sweet and savory applications is Kerrygold, our seven food pros agree. “It ticks every box for that classic 'butter' you think of in your head,” Fennel says.

Shrimp, chicken, beef, you name it. Every cooked meat, every protein, benefits from a good compound butter because it allows the fat to baste and add additional flavor.

Is butter compound healthy? ›

Butter is rich in nutrients and beneficial compounds like butyrate and conjugated linoleic acid. High-fat dairy products like butter have been linked to a reduced risk of obesity, diabetes, and heart problems. Still, butter is high in calories and saturated fat and should be enjoyed in moderation.

According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days. As such, Chad Galer, VP of Product Science and Food Safety at Dairy Management Inc.

To roll your butter, you can use plastic wrap, parchment, foil, or even waxed paper. For getting a nice tight roll, I prefer plastic wrap. For this method, lay a piece of wrapping flat on your work surface. Spread the butter in a line about two-thirds down the wrapping, then roll.

Compound butter adds richness and pungency to simple grilled meats, fish, vegetables, beans, pasta, breads and eggs. A few ways to use it: Spread it on baked goods such as bread, rolls and biscuits, …

Butter is a mixture of various fatty acids, including butyric acid (C4H8O2), caproic acid (C6H12O2), caprylic acid (C8H16O2), capric acid (C10H20O2), lauric acid (C12H24O2), myristic acid (C14H28O2), palmitic acid (C16H32O2), stearic acid (C18H36O2), and arachidic acid (C20H40O2).

The main difference between butter and margarine is that butter is made from dairy and margarine is made of refined vegetable oil and water. Margarine is also considered to be slightly healthier than butter because it contains less cholesterol and has important nutrients like omega-3 and omega-6 fatty acids.

Its distinctive appearance has led the species to accumulate a variety of common names, including "yellow trembler", "yellow brain", "golden jelly fungus", and "witches' butter;" although this latter name is also applied to Exidia glandulosa, its origin may stem from Swedish folklore surrounding witchcraft, in which a ...

Compound Butter (or flavored butter) is traditional butter mixed with ingredients. Cooks include almost any ingredient, but some of the more common selections are herbs, garlic, spices, and honey.