Compound butters: herb butter

Compound butters: herb butter

By
From
Ben's BBQ Bible
Makes
600 g
Photographer
Billy Law

Compound butters are a great way to use up extra herbs or seasonings, and add flavour and moisture to barbecued meat, fish or vegetables. Once made they keep for up to three months in the freezer. In London, when the truffles were at their best and cheapest, we would buy loads and make butter and freeze it – then we would have truffle butter for pasta, steaks and chicken for months. You can make all types of compound butters – you’re only limited by your imagination.

Ingredients

Quantity Ingredient
500g unsalted butter, at room temperature
2 tablespoons chopped dill
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
2 small garlic cloves, finely chopped
80ml cognac

Method

  1. Whip the softened butter until light and fluffy, using the balloon whisk attachment of an electric mixer.
  2. Add the remaining ingredients and combine well by whisking slowly.
  3. Once well combined, transfer the butter mixture onto a sheet of foil, lined with baking paper.
  4. Shape the butter into a thick sausage, then fold the paper and foil over. Tighten into a solid sausage shape and twist the ends to seal.
  5. Place in the freezer to harden.
  6. To use, simply cut off some butter discs with a sharp knife, then unwrap them.
  7. Allow to soften at room temperature, then serve on top of hot grilled meat or seafood, such as Grilled lobsters.
  8. The butter will keep in the freezer for several months.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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