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Compound Butter Using Pantry Ingredients (& Edible Flowers!)

Mia Estolano-Levert
Compound butter is simply flavored butter. And if you haven't made one yet, here are the 4 flavors that you can begin with using pantry ingredients. Plus points if you have edible flowers.
Prep Time 15 mins
Chill Time 2 hrs
Course Condiment
Cuisine French

Equipment

  • Mixing bowls
  • spatula
  • zester
  • beater or Immersion blender (optional)
  • knife and board

Ingredients
  

Miso Butter

  • 1 stick 4 oz butter, softened unsalted
  • 3 tbsp miso paste
  • 2 tbsp chopped chives

Herbed Butter

  • 1 stick 4 oz butter, softened
  • 1 clove garlic, grated or 1 tsp garlic powder
  • 2 tbsps combo of rosemary, thyme & or chives, chopped may use singular herb, decide preferentially, or 1 tbps dried herbs
  • Red Pepper Flakes
  • 1/2 tsp salt to taste skip if using salted butter

Zesty Butter

  • 1 stick 4 oz butter, softened
  • 1 zest of 1 whole lemon
  • 2 tbsp combo of mint & or pineapple sage, chopped may use singular herb, decide preferentially, or 1 tbsp of dried herbs
  • salt to taste skip if using salted butter
  • pepper to taste

Sweet and Simple

  • 1 stick 4 oz butter softened unsalted
  • 2 tbsps maple syrup or honey
  • 2 tsps cinnamon powder

Edible Flowers (optional)

    Instructions
     

    Miso Butter

    • Mix miso with room temperature butter. You may need a fork to loosen the miso paste.
    • Add chives and mix. Taste. Adjust
    • Sprinkle chives (or ginger blooms)onto the plastic wrap.
    • Spoon butter onto the plastic wrap. Roll and tuck the edges.
    • Label if making multiple flavors.
    • Chill until butter hardens.
    • Unwrap, slice then serve.
    • I love this on omelettes, scrambled eggs, corn on the cob. Also great on fish and steak.

    Herbed Butter

    • Mix all the ingredients until well combined
    • Taste and adjust.
    • Lay preferred edible flowers on the plastic wrap. Sprinkle pepper flakes on the plastic wrap.
    • Spoon butter onto the plastic wrap. Roll tightly and tuck the edges.
    • Label if making multiple flavors.
    • Chill until butter hardens.
    • Unwrap, slice into coins then serve.
    • Perfect for steaks, pork, chicken roasts.

    Zesty Butter

    • Mix until all ingredients are well combined
    • Taste and adjust.
    • Lay preferred edible flowers on the plastic wrap. Zest lemon and pepper on the wrap.
    • Spoon butter onto the plastic wrap. Roll tightly and tuck the edges.
    • Label if making multiple flavors.
    • Chill until butter hardens.
    • Unwrap, slice into coins then serve.
    • Best for lambs, steaks, fish and chicken roasts.

    Sweet and Simple

    • Mix the ingredients using a beater or an immersion blender.
    • Taste and adjust.
    • Spoon butter onto the plastic wrap. Roll tightly and tuck the edges.
    • Label if making multiple flavors
    • Chill until butter hardens.
    • Unwrap, slice into coins then serve.
    • Best on toasts, breads, pancakes, and waffles.

    Notes

    There recipes above are just guides. Adjust to the level of sweetness, spiciness and saltiness of the butter. If 4 flavors is too much for you, I would start with one salty and one sweet. 
    Butter. You may use salted or unsalted butter except for miso paste because it already has a strong salt content. Augment or skip the salt if using salted butter. 
    Butter must be at room temperature to easily mix ingredients. 
    Mixing. If you find mixing liquid to butter, like maple syrup, you can use an egg beater or an immersion blender for a smoother consistency.
    Rolling. You can use plastic wrap or wax paper. I find that using the plastic wrap easier to shape and less messy.
    Storage. Two weeks in the fridge. Two months in the freezer.