Go Back
+ servings
Print Recipe
0 from 0 votes

Compound Butters : For Your Pantry

Prep Time10 mins
Total Time10 mins
Course: Condiment
Servings: 4 ounces compound butter
Author: Susan Pridmore

Ingredients

Chive Butter

  • 1 stick unsalted butter softened (4 ounces)
  • 2 Tbsp minced chives

Mustard Butter

  • 1 stick unsalted butter softened (4 ounces)
  • 1 Tbsp Dijon mustard
  • 1/2 tsp white wine or lemon juice
  • 1/4 tsp minced garlic
  • Coarsely ground black pepper

Basil Butter

  • 1 stick unsalted butter softened (4 ounces)
  • 1/4 cup chopped basil leaves
  • 2 cloves Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic
  • 1 tsp white wine or lemon juice

Instructions

Chive Butter

  • Using a fork, thoroughly mash the butter and chives together on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
  • Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.

Mustard Butter

  • Using a fork, thoroughly mash all of the ingredients together, EXCEPT the pepper, on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length. Sprinkle some black pepper over the wax paper and roll the mustard butter log over it. Press the black pepper into the butter.
  • Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.

Basil Butter

  • Either combine all of the ingredients in the bowl of a food processor fitted with a blade and whirl like crazy, or finely mince the basil and thoroughly mash all of the ingredients together using a fork on a clean workspace.
  • Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
  • Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.