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  • Andy

Compound Butters - Compose Beurre

Updated: Apr 27, 2020

The combinations are endless and will hold for weeks in the Fridge. For Spreads, I will be using on Hors d'oeuvres, or in sauces, I form them into logs has shown in the picture. When serving as a spread for bread, crackers, and so on, or for a food station or at tableside, I will either pipe or spoon them into small bowls or ramekins.

Here are just a few of the ones I have made in the past, they all start with 2 sticks of butter placed in the Cuisinart followed by,

Anchovy Butter

1 can of Anchovy (Drained) and a 1/2 teaspoon of lemon juice, and cream until smooth.

Caper Butter

3 tablespoons of drained Capers and cream until smooth.

Chili Butter

1/4 cup of Sriracha Sauce and cream until smooth.

Chocolate Butter

1/2 cup Dark Cocoa powder (unsweet), 1/2 cup dark chocolate chips, 1/4 cup powder sugar, and pulse/cream until smooth, there will be chunks of chocolate in this spread. I have also added dried sour Cherries to this a 1/3 of a cup

Chutney Butter

1/4 cup of Chutney of choice and cream until smooth.

Curry Butter

3 tablespoons of Curry Powder and cream until smooth.

Deviled Egg Butter

3 hard-boiled eggs, 1 tablespoon Dijon mustard, 1/2 teaspoon of Wasabi Powder, 1/2 teaspoon Paprika. salt and pepper to taste and cream until smooth.

Garlic Butter

6 to 10 cloves of garlic, 1 teaspoon of fresh oregano, salt, and pepper to taste and cream until smooth

Herb Butter

3 Tablespoons each of the following fresh Herbs, Parsley, Thyme, Leeks(greens), Oregano and Celery Leaves, salt, and pepper to taste and cream until smooth.

Onion Butter- Shallot

1 small shallot diced, 3 tablespoons on leeks, salt, and pepper to taste and cream until smooth.

Pickle Butter

1/2 cup of pickles of choice, drained and cream until smooth. You can also use relish instead.

Tarragon Butter

1/2 cup of fresh Tarragon chopped, salt and pepper to taste, 1/2 teaspoon of white vinegar and cream until smooth. This will also work with Parsley too.

Cheese Butters

Use equal parts of cheese of choice to butter. Blue Cheese, Camembert, Asiago, and Parmesan work great. I did try Swiss and Sharp Cheddar not my favorite. With the Parmesan and the Asiago, I have added leeks or chives to the spread

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