Compound butter not just for restaurant chefs
In French it’s beurre composé; English translation, compound butter. Believing it is more for chefs and restauranteurs, I thought I’d never made it before. But wait, mom taught me to make garlic butter. I love to soften a pound or two of butter and work in some garlic, herbs and Parmesan cheese as the fragrance wafts through the kitchen. Even more fun is placing it in some plastic, rolling a log and twisting it sausage-style. These ‘butter sausages’ can be made any size you like and stowed in the fridge or freezer. Make up a big butter batch, enough to last up to 6 months and enjoy herb garlic bread without all the muss and fuss. Pair it now with a summer salad, stow some away for a fall lasagna dinner, and use the rest for entertaining right through the holidays.
2011 AniversaRecipe – Sesame and Cashew Granola
Recipe: Herb Garlic Bread
Prep Time: 5 Minutes | Cook Time: 3-7 Minutes | Yield: 1 1/2 Cups Butter | Level: Easy
- 2 sticks butter, room temperature
- 6 cloves garlic, mircoplane grated
- 2 tsp Herb de Provence
- 3/4 cup finely grated parmesan cheese
- 1 loaf French or Italian Bread
1 Preheat the broiler.
3 Split a loaf of French or Italian bread in half lengthwise.
4 Spread both sides lightly with herb garlic butter. Keep remaining butter in the fridge or freezer.
5 Broil for 3-7 minutes until golden. Watch closely as different ovens have varying heat and the distance to the flame or element affects the amount of minutes.
7 Serve in a basket lined with cloth or on a serving platter or small bread board.
Compound butters are mixtures of butter with herbs, spices and aromatics.
Herb Garlic Butter stores in the fridge for 4 weeks or double wrap and store in the freezer for up to 6 months.
Make ‘butter sausages’ in logs sized to butter one loaf of French or Italian bread. Defrost the number of logs based on the number of loafs needed.
To soften refrigerated butter for mixing or spreading, place on the counter for an hour or two. To quick soften butter, microwave for 5-7 second intervals just until soft enough to mix or spread but not melted.
To soften frozen butter, place in the fridge the night before or place on the counter 4 hours ahead. To quick defrost, microwave for 5-7 second intervals just until soft enough to mix or spread but not melted.
To conserve calories use fresh garlic and fragrant herbs to maximize flavor. Spread on the bread with soft but not melted butter to facilitate light spreading. Melted butter soaks into the bread very fast and increases the amount of butter needed to coat the surface. Slicing lengthwise reduces the amount of cut surface to butter
compared to slicing crosswise.
- Exchange Herb de Provence for 1 tsp dried basil, 1/2 tsp dried thyme and 1/2 dried oregano.
- Exchange 6 cloves garlic for 3/4 tsp garlic powder.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton