I thought we could do a dive into compound butters today. Compound butters are a lazy cook's secret weapon. They're a way to add intense flavor to preparations without a whole lot of extra effort. They also freeze really well, earning them bonus points as far as I'm concerned. Thaw, stir, and you've got a powerful flavor accent at your disposal. To make a compound butter you incorporate ingredients into a butter base. As much as I love good butter, I also can't help but constantly ask myself - what can I add to this butter to make it extra awesome? I've included a few recent favorites here, and I'll also mention a few things to think about for when you set out to try out your own ideas.
Keep in mind, compound butters are a great way to use up smaller quantities of herbs, spices, the odd clove of garlic, the bottom of the jar of sun-dried tomatoes, or capers. They also freeze really well. I recommend freezing in small quantities, so you can easily pull just enough for a couple of days use. One other tip - concentrated ingredients with little moisture work best. For example roasted strawberries versus fresh strawberries. Orange zest versus orange segments. Have fun! -h
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