TIP OF THE DAY: Make Compound Butter (Flavored Butter )

Beurre à la maître d’hotel, lemon parsley butter; crayfish compound butter for seafood; pasta tossed with truffle butter; roasted sea bass with herb butter; herb, bourbon-pecan, and gorgonzola butters, ready to spread on bread; last but not least, sweet compound butter for dessert or pancakes. Photos: Brown-Eyed Baker, Chef Michael O’Boyle, WKNOfm.org, Land O’Lakes, Feastie.com.…
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TIP OF THE DAY: Make Hazelnut Butter

Compound butter is delicious atop a steak; just don’t tell your cardiologist. Above, herb, gorgonzola and hazelnut butters. Photo courtesy AllenBrothers.com.   Here’s a treat from Chef Johnny Gnall: hazelnut butter—the compound butter, not the peanut butter spread alternative. He learned it a while back while working at Aziza restaurant in San Francisco, and is…
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TIP OF THE DAY: Compound Butter (Flavored Butter)

Herb butter and Roquefort butter are most often served atop steak; anchovy butter is a classic with grilled seafood. Pecan butter garnishes pancakes in the best restaurants. Compound butter, or finishing butter, is a compound delight: It makes everything it touches taste better. It can be served in pats or melted into a sauce. They…
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