Compound Butter - Alton Brown |
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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 7 |
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Although the herbs might change, the technique is the reason for posting this recipe. I have had varying luck with flavored butters. Often, they separate during whipping giving a pretty unappealing appearance to the dish. Not knowing if I was whipping it too long or not long enough, I turned to the expert . So, 5-7 minutes of beating? Glad I have a stand mixer. Ingredients:
1 lb unsalted butter |
3 -4 tablespoons extra virgin olive oil |
2 tablespoons fresh chives, minced |
1 tablespoon fresh thyme, minced |
1 tablespoon fresh sage, minced |
1 tablespoon fresh rosemary, minced |
Directions:
1. Chop the butter into uniform chunks.
2. Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil.
3. Using a stand mixer with the whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 to 7 minutes.
4. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
5. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log.
6. Chill for 2 hours before serving.
7. ****NB: for nutritional info, serving size is about 1 tablespoon.
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