Fleur de Lis

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Monday, May 9, 2016

Three Variations of Compound Butters

Have you ever experimented with compound butters? The combinations are endless and the different ways you can use them are as well. For this year's Kentucky Derby Party, I baked a Kentucky ham and served it sliced and tucked into some of Sweet Harold's biscuits. He makes a delicious biscuit. Here's the link to his recipe http://fleurdelolly.blogspot.com/2013/01/sweet-harolds-drop-biscuits.html

Let's start with the Blue Cheese butter. This one will be used on a baked potato tonight!


1 (5 oz.) wedge soft ripened blue cheese, rind removed
1/2 cup butter
1 green onion, minced
2 T. chopped fresh parsley
1 t. Dijon mustard
1/4 t. freshly ground black pepper

Let cheese and butter come to room temperature. Stir together cheese, butter, and remaining ingredients with a fork until thoroughly combined. Serve immediately. Store in refrigerator up to 1 week. From Southern Living Recipes.


Lemon Herb Butter


1/2 cup butter, softened
2 T. chopped fresh parsley
2 T. chopped fresh chives
2 t. lemon zest
1/2 t. lemon juice

Stir together softened butter, chopped fresh parsley, chopped fresh chives, lemon zest and juice. Serve with assorted crackers or precut veggies! From Southern Living Recipes.

Bourbon Dijon Compound Butter


This is the granddaddy of them all. You can either serve this in a small bowl for each guest to help themselves, or, as the recipe is written to roll into a log shape, chill, and slice to put on freshly grilled steaks.  Oh, yes indeed! From crumblycookie.net

1 shallot, minced
1 T. bourbon
1 stick butter, softened
1 T. minced parsley
1/2 t. Worcestershire sauce
1/2 t. Dijon mustard
1 T. Jack Daniels
1/4 t. sea salt
black pepper to taste

Combine the shallot and bourbon; let rest about 15 minutes. Meanwhile, add the remaining ingredients to the bowl of a stand mixer. Mix well. 

On a 12 x 18 inch square of wax paper, drop butter in spoonfuls to form a log. Roll butter in wax paper and smooth out to form a round log. 

Refrigerate until hard and easy to slice into round, coin shaped pieces, at least three hours. Serve with grilled steak.



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