Chef Rob’s Compound Butters

Chef Rob's Compound Butters
Chef Rob's Compound Butters
Votes: 1
Rating: 5
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Chef Rob's Compound Butters
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
20-30servings 20minutes
Servings Prep Time
20-30servings 20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. For Strawberry Butter: Combine the strawberries and sugar. Tip into a strainer and let sit 15 minutes. In another bowl, beat the butter until fluffy. Add the drained Strawberries and blend well. Store in an airtight container. Keep refrigerated between uses.
  2. For Honey Cinnamon Butter: In a bowl, beat the butter until fluffy. Add the sugar, honey and cinnamon and beat until smooth. Transfer to an airtight container and store in the refrigerator.
  3. For Maître d’hôtel: In a bowl, beat butter until soft. Add lemon juice and parsley*. Mix well. Transfer to a sheet of plastic wrap, roll tightly into a ‘sausage’ and freeze. *For Snail Butter, add 1 minced garlic clove, 1 tsp minced shallot, reduce the parsley to 1 tsp and 1 splash of Cognac or White Madeira or Semi-Dry Sherry.
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Recipe Notes