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Flavored Butter Recipes
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About this ebook
Is there anything better than butter to enhance a recipe?
Well, maybe there are some things that are as good as butter, but for indulgence butter is my go to addition. If butter is good by itself, then adding some other wonderful ingredients to it can certainly make it better! That's what this book is all about. Flavoring butter. Making a great thing even better.
This book of recipes contains recipes for flavored butter - both savory and sweet. In case you weren't aware, you can do much more with flavored butters than slather it on bread - though that is definitely a worthy option.
This book also contains main dish and side dish recipes to use the flavored butter you just made. While the recipes are the main point of the book, also included are some details about flavored butters that will come in handy if you're new to the concept.
Herb Butters - Probably the most recognized of the flavored butters - easy to make and always delicious.
Sweet Butters - Not everyone thinks of sweet butters but these can make breakfast and brunch truly special.
Exotic Butters - These come in many combinations that are classic and creative.
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Book preview
Flavored Butter Recipes - Natalie Oliver
What is a compound butter?
You might not be clear on what flavored butters really are. It’s simple. It’s butter with other stuff mixed into it. In the culinary world, these butters are referred to as compound butter because they have butter with other components added. A compound butter is also called a flavored butter.
Why use a flavored butter?
Compound butters add flavor, color, interest, and depth to the recipes they’re used in. While they do make a beautiful presentation when presented on top of a perfectly grilled steak or piece of salmon, they add remarkable flavor. This is the real reason I’m a big fan of compound butters.
How to use compound butters
You can spread compound butter on bread or top meat or fish with it. One of the easiest and most common ways to use a flavored butter is to place a dollop or slice on top of a steak right as it’s about to be served. The butter will melt into the meat and the herbs or flavors will blend to make a delicious sauce. Restaurants use this method all the time with great success. It’s very easy to do it at home. If you want your home cooked meal to have some of the elements of a restaurant entrée, finish it with some compound butter.
Add compound butter to sauces and gravies when butter is called for to add richness. Have you ever made a pan gravy or sauce that called for butter to be added at the end of the cooking time? You can whisk in a flavored butter for that if you have some available. Or, make a butter that fits with the profile of the meal, use it in the pan sauce, and then serve it with the bread. Using the same flavor profile in more than one place creates a cohesive component to your meal and makes it all work
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