Compound Butters

 Learning how to put together compound butter is one of the best and easiest things you can do for your recipes. It adds flavor to many things such as steak, corn on the cob, etc.

Shallot, garlic and thyme (courtesy of Richard Gray)

To start, let your unsalted butter come to room temperature so it is easy to work with. Add your ingredients of choice (there are hundreds of possibilities) and salt/pepper to taste. Place on parchment paper and form into a log (see top left photo) and chill in the fridge until hard. For steak, I like to cut a pat and put it on top. For corn on the cob, I spread some on the corn before cooking it and then chill the rest of the butter for after the cooking process. Use your creativity to come up with your own combos!



Garlic confit (recipe posted), lemon zest and paprika