Compound Butters – 5 Recipes In One
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This recipe is a great accompaniment to corn on the cob, but also pairs well with all kinds of bread – especially my Extra-strength sandwich bread. The 5 kinds of butter can be made from a single pound using a stand mixer or electric hand mixer. Make sure your butter is a little warmer than room temperature before getting started to make the mixing part as easy as possible.
The 5 Butters you see above, in order, are
- Thai Chilli
- Roasted Garlic and Red Pepper
- Sundried Tomato
- Basil and lemon
The Name of the game here is to first, whip our butter to slightly increase its volume, and make it easier to spread. I do this with heavy whipping cream.
Before we do anything – lets first gather our ingredients and do some prep work.
- 1 red Thai chilli finely diced- or- 1 Tbsp Sambal Oelek -or- 1 tbsp red chilli flake
- 1 red pepper – roasted, peeled and diced
- 1 tbsp roasted garlic
- 1 tbsp sundried tomato puree (Recipe here)
- 1 tbsp fresh basil -chopped
- 2 lemons – zested and juiced
- 1 lb of butter
- 100ml 33% cream
Grab a mixing bowl, or the bowl for your stand mixer, dump a pound of soft butter into it, and using the paddle attachment, whip the butter till smooth. Next, slowly pour 100ml of whipping cream while the butter is mixing. You will need to scrape down the bowl a few times with a spatula. Keep Mixing these together until the butter and cream become uniform. I use a med-high speed to get this done. Now we have whipped butter. (Note: milk, water, or 18% cream will also work for this step, just not as well).
This is going to be the foundation for all of our flavours. Our next bit of architecture will be the lemon and zest, from here we will simply keep building layers of flavour overtop of this foundation. First adding basil, then the roasted pepper and garlic, followed by sundried tomato, and finally ending with the chilli. Each one capable of standing on it’s own, while also pairing effortlessly with the others.