A compound butter, that is a butter that you have mixed with flavoring components, is a great addition to any kitchen. There is no limit to the flavor and ingredients that you can use and are perfect on foods that don’t otherwise have a sauce, such as grilled meat, pasta or even hamburgers.
- 500ml red wine (Cabernet)
- 1 onion (or 3 shallots), finely diced
- 2 garlic cloves, chopped
- 10g fresh minced thyme
- Salt and freshly ground pepper
- 250g (unsalted) butter, softened at room temperature
- Place the red wine, onion and garlic into a saucepan.
- While the wine is reducing, cream the butter, salt, pepper and thyme either by hand or in a mixer.
- Reduce until the liquid is almost completely gone.
- Remove the mixture from the saucepan, place in a bowl and allow to cool (else it will melt the butter).
- Once cooled, Add the creamed butter and beat well until combined.
- Place a long layer of cling film onto a clean working surface and spoon out the compound butter along
- the centre.
- Neatly roll into a cigar shape (sushi mat helps with this) and refrigerate until firm.
- Store your butter in the freezer to keep it very firm. To serve, slice a round off the log right through the film, then we peel the film off the round. These butters keep for a long time in the freezer so you can make a variety well in advance and have them on hand at any time.
Compound Butters are amazing flavour enhancers for meat and veggies. However do not use them for seasoning your grill. I use oil to prep my grill, or season it if you will. However compound butters are amazing on meats and veggies cooked on the grill. I love having at least one variety in my fridge all summer to pull out when the mood strikes.