Technique Tuesday: Build a Better Butter!
Have you ever been to a restaurant where your juicy steak comes out with a mountain of herb-infused, melty butter? Or your ear of corn comes dripping with butter that releases flavors of chili and lime? As mouth-wateringly magical as these compound butters may seem, they're super simple to make at home. All you need are a few staple ingredients and some creativity. Here are some tips to get you started:
Make sure you use unsalted, good quality butter. Many compound butters will call for salt in the recipe, and the last thing you want is an over-salted butter! Take your butter out of the fridge a few hours before you plan to start cooking, so it is completely soft and at room temperature. This will insure that all of your mix-in's are evenly distributed.
The easiest way to store and use your butter is to place it on a large sheet of plastic wrap, form it into a log and refrigerate it until it's hardened. All that's left to do is slice, serve and watch the magic melty goodness! And just as with regular butter, you can expect a pretty extensive fridge life.