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Creating delicious compound butters to enhance your meals

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Creating compound butters is an easy way to add a new flavour sensation to your meals.  It is simply butter with herbs, spices or other ingredients mixed into it.  Just bring the amount of butter you wish to use to room temperature and mix minced ingredients into them. Stand mixers like the Electrolux EHSM2000 have a powerful 300W motor that makes the mixing process for the butter effortless. All you need to decide on is what to put in.

The Electrolux EHSM2000 stand mixer makes it easy to mix ingredients into your compound butters.

Type of butters to use

Chefs prefer to use unsalted butter. Salted butters can have varying salinity depending on the brand, so sticking with unsalted will give you the utmost control over the salt level as well as the quality of the salt. Feel free to break out your snazzy coarse or flaky sea salts for your compound butter.

 

Ingredients

It is best if you have fresh herbs on hand. Basil, dill, thyme, rosemary, tarragon and cilantro can help create great compound butters, especially when mixed with complementary fruits and spices. Fancy a rosemary-garlic-orange zest butter, or a cilantro-lime-paprika butter? The only limit is your taste for experimentation.

Mix some herbs and spices into your butter to add new flavours to your morning toast.

You can always return to the basics with the Beurre Maitre d’Hotel, or butter with parsley and lemon zest or juice), which sometimes incorporates garlic. You can use this on top of steaks for a French-style dish.

 

Storage

If you made a small batch and plan on using it within a week, store it in a bowl covered with plastic wrap. For longer-term storage, place sheets of waxed paper on the counter. One sheet per log, depending on how many you’re planning to create.

 

Divide the butter among them by spooning it into the centre of each sheet. Once the butter is divided, roll the butter into log form, by folding over one side of the waxed paper and rocking it back and forth.

 

You’ll see the butter creeping to the sides and taking shape. Try to roll a log with the circumference of a small tomato paste can or larger. Just remember that thicker logs freeze and slice better.

 

Once the log is rolled, twist each end to compress the butter into a tighter shape and give it a few twirls on each end to seal it up. Wrap in plastic wrap, and store in the freezer for up to a year. Simply slice off knobs whenever you  want to add it to a sauce, garnish a nice steak or piece of fish – or just spread on a nice piece of toast.

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