So simple to make but adds so much oomph to a piece of grilled fish, meats or poultry.
Citrus & Mint Compound Butter for Fish
8 oz. unsalted butter, room temperature
1-2 tsp. each finely grated lemon, Meyer lemon if you can & orange peel
Finely chopped mint, minced, to your taste
Mix ingredients together. Place onto a piece of wax paper and shape into a log, using the wax paper to help. When shaped, chill and cut into slices to use.
Basil Butter
This butter would be lovely on grilled fish and chicken breast or tossed with hot pasta and some freshly grated Parmigiano Reggiano
½ cup unsalted butter, room temperature
10 large fresh basil leaves
1 clove garlic, minced
Freshly ground black pepper
Combine ingredients in food processor. Place onto a piece of wax paper and shape into a log, using the wax paper to help. When shaped, chill and cut into slices to use.
Blue Cheese Walnut Butter for Steaks
For 6 servings.
The perfect topping for a grilled steak. And a great bottle of red wine would certainly not go amiss with the steak!
6 oz. blue cheese, crumbled
4 Tbsp. unsalted butter, room temperature
2 Tbsp. chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh rosemary
2 – 4 Tbsp. chopped toasted walnuts (see below)
Mix together blue cheese, butter, parsley and rosemary, in a medium bowl, until thoroughly blended. Mix in walnuts; season to taste with salt and freshly ground black pepper. Can be made up to 2 days ahead. Cover and place in fridge; bringing to room temperature before using.
Helpful link to: Toasting nuts
Another Blue Cheese Butter
There is something about blue cheese and steak!
4 oz. blue cheese
½ cup unsalted butter, room temperature
2 Tbsp. Port
Combine all ingredients until thoroughly blended. Place onto a piece of wax paper and shape into a log, using the wax paper to help. When shaped, chill and cut into slices to use on top of grilled steaks.
Gorgonzola Cheese Butter
Grilled veal chops topped with this butter are so good. This should be enough butter for 4 veal steaks. Enjoy with a light red wine!
2 oz. unsalted butter, room temperature
2 oz. Gorgonzola Cheese
In a small bowl, mash the butter and the Gorgonzola together until well blended. Refrigerate until ready to use.
Herb Butter
This butter goes well with almost anything, from meats and fish to vegetables and shellfish including oysters.
8 oz. unsalted butter, room temperature
2 Tbsp. each minced fresh tarragon, chives, parsley (or chervil)
½ tsp. freshly ground white pepper
½ tsp. sea salt, or to taste
Mix together butter, herbs, pepper and salt, in a medium bowl, until thoroughly blended. Scrape the butter onto a large sheet of plastic wrap or baking parchment with a spatula, smooth the butter into a cylinder shape (about 1 ½” in diameter); roll up twisting both ends to seal. Keep in the fridge for a couple of days or freeze up to 2 months in a plastic freezer bag.
Chive Butter
For a quick dinner, sauté chicken or fillet of turkey breast, deglaze pan with a little white wine or dry vermouth, whisk in some chive butter and voila dinner is served! You can also use this butter with vegetables, fish or veal.
8 oz. unsalted butter, room temperature
½ cup minces fresh chives
2 Tbsp. freshly squeezed lemon juice
¼ – ½ tsp. salt (or to your own taste)
In a food processor, combine the butter, chives, lemon juice and salt, Process, scraping down the sides once, until thoroughly blended, about 30 seconds.
Scrape the butter onto a large sheet of plastic wrap, wax paper or parchment paper. Shape into a cylinder shape, about 1 ½” in diameter using a spatula. Roll up, twisting both ends to seal. Place in the fridge. Can be stored in the freezer for up to 2 months.
