You don't simply make garlic butter. You make yourself a luxuriously compound butter for steaks, corn on the cob and other delicious dishes.
Add some herbs, add some optional mushrooms and we have a delicious natural condiment you can use in many ways.
Use it to spread on your favourite toasted sourdough. Make delicious garlic bread with a baguette. Melt it slowly over a perfectly cooked steak, stuff a chicken Kiev with it, or use in this garlic butter shrimps.
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What is it?
Compound butter is simply just butter that's been flavoured with a variety of possible ingredients.
Garlic and herb are the most common varieties.
It's easy to make any type of compound butter to fit your specific needs.
We start with butter and we add flavourings, salt and pepper. Simple as that.
How to make it
- Make sure the butter is at room temperature.
- Chop the mushrooms finely and mince or chop the garlic.
- Heat a cast-iron skillet and add in some oil or butter.
- Cook the mushrooms until they are well browned.
- Turn down the heat to medium and add the garlic. Cooking and stirring for a minute or so just until they release their aroma. Do not colour them.
- Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl and let it cool to room temperature.
- Meanwhile, chop some parsley with a sharp knife.
- When the Mushroom mix has cooled down, add it to the room temperature butter along with the chopped parsley and seasoning if you are seasoning it.
- Once you have mixed it all together. Store it in the fridge wrapped up or do the following for easy portioning.
- Lay a piece of parchment flat on the table. Place the butter on the parchment and place another piece of parchment on top. roll out to 5mm thick and close the parchment so that you have a thick envelope of garlic butter. Store in the fridge until needed.
Variations
You could easily make other coumpound butters. For example.
- Truffle - Add some truffle oil or finely grated fresh truffle.
- Black garlic - Make a paste from black garlic and add it to the softened butter.
- Roasted garlic - Wrap whole garlic in foil and roast at 180°C or 350°F for 15 minutes until completely soft. Let it cool down, puree the cloves and add to the butter.
- Rosemary - Strip rosemary stalks and chop the soft leaves very finely. Add to butter.
- Lemon - Use a Microplane zester and or fine grated to grate lemon zest into the butter. Do not add lemon juice.
Tips for success
- Make sure the butter is soft but not melted before adding other ingredients.
- Do not add ingredients that's liquid or too wet.
- Make sure to season your compound butter with salt and pepper.
- Add ingredients at room temperature. Warm ingredients will melt the butter.
How to use it
The simplest and most straight forward of uses is just to slap it on some delicious toasted homemade sourdough or Dark Rye bread. Other less obvious contenders are as follow:
- BBQ - When you are making grilled mushrooms or baby gem lettuce as a side brush some garlic butter on them just before serving.
- Meat - Amazing on Ribeye steak, strip steak or bavette. Brush on lamb koftas, oven-baked chicken breast or make chicken kiev.
- Seafood - When you grill lobster, crawfish, shrimps, mussels, crab or calamari brush this on when serving. If you are lucky enough to get Giant periwinkle then use this mushroomy garlic butter instead of plain butter. Use with French-style baked snails or brush onto fish like this grilled angelfish or salmon fillet just before serving.
- Vegetables and sides - Mix with roasted broccoli, steamed spinach or bok choy to give boring greens explosive taste. You could even stir a spoon full into mashed potatoes, or a bowl of perfectly cooked rice or couscous. Who doesn't love baked potatoes with garlic butter?
Useful equipment for this recipe
Electronic Kitchen Scales
Gyuto Japanese Chefs Knife
Mixing Bowls
Garlic Press
Other delicious condiments
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Recipe
Garlic Herb Compound Butter
Ingredients
- 180 g (1 cups) Butter
- 100 g (1 cups) button mushrooms - finely chopped
- 34 g (¼ cups) garlic - finely chopped
- 14 g (3 ½ tablespoon) parsley - finely chopped
- 20 g (1 ½ tablespoon) oil
- 4 g (⅔ teaspoon) kosher salt
- 1 g (½ teaspoon) black pepper
Instructions
- Make sure the butter is at room temperature.
- Chop the mushrooms finely and mince or chop the garlic too.
- Heat a cast-iron skillet and add in some oil or butter.
- Cook the mushrooms until they are well browned.
- Turn down the heat to medium and add the garlic. Cooking and stirring for a minute or so just until they release their aroma. Do not colour them.
- Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl and let it cool to room temperature.
- Meanwhile, chop some parsley with a sharp knife.
- When the Mushroom mix has cooled down, add it to the room temperature butter along with the chopped parsley and seasoning.
- Once you have mixed it all together. Store it in the fridge wrapped up or do the following for easy portioning.
- Lay a piece of parchment flat on the table. Place the butter on the parchment and place another piece of parchment on top. roll out to 5mm thick and close the parchment so that you have a thick envelope of garlic butter. Store in the fridge until needed.
Notes
- Make sure the butter is room temperature and not fridge cold or melted.
- Make sure the mushrooms have cooled down completely before adding to the butter.
- Store in the fridge for up to two weeks.
- Store in the freezer for up to 6 months.
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