Seasoned Butters

Simple to make but adds a lot to a piece of grilled fish, meats or poultry.

Citrus & Mint Compound Butter for Fish

8 oz. unsalted butter, room temperature
1-2 tsp. each finely grated lemon (Meyer lemon if you can find some) & orange peel
Finely chopped mint, minced, to your taste

Mix ingredients together. Place onto a piece of wax paper and shape into a log, using the wax paper to help. When shaped, chill and cut into slices to use.

Basil Butter – This butter would be lovely on grilled fish, chicken breast or tossed with hot pasta and some freshly grated Parmigiano Reggiano

½ cup unsalted butter, room temperature
10 large fresh basil leaves
1 clove garlic, minced
Freshly ground black pepper

Combine ingredients in food processor. Place onto a piece of wax paper and shape into a log, using the wax paper to help. When shaped, chill and cut into slices to use.

 

 

Blue Cheese Walnut Butter for Steaks

For 6 servings. A nice topping for a grilled steak and a great bottle of red wine!

6 oz. blue cheese, crumbled
4 Tbsp. unsalted butter, room temperature
2 Tbsp. chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh rosemary
2 – 4 Tbsp. chopped toasted walnuts **see how to toast walnuts

Mix together blue cheese, butter, parsley and rosemary, in a medium bowl, until thoroughly blended. Mix in walnuts; season to taste with salt & freshly ground black pepper. Can be made up to 2 days ahead. Cover and place in fridge; bringing to room temperature before using.

Another Blue Cheese Butter

There is something about blue cheese and steak!

4 oz. blue cheese
½ cup unsalted butter, room temperature
2 Tbsp. Port

Combine all ingredients until thoroughly blended. Place onto a piece of wax paper and shape into a log, using the wax paper to help. When shaped, chill and cut into slices to use on top of grilled steaks.

Gorgonzola Cheese Butter

Grilled veal chops topped with this butter are excellent. This should be enough butter for 4 veal steaks. Enjoy with a light red wine!

2 oz. unsalted butter, room temperature
2 oz. Gorgonzola Cheese

In a small bowl, mash the butter & the Gorgonzola together until well blended. Refrigerate until ready to use.

Herb Butter

This butter goes well with almost anything, from meats & fish to vegetables & shellfish including oysters.

8 oz. unsalted butter, room temperature
2 Tbsp. each minced fresh tarragon, chives, parsley (or chervil)
½ tsp. freshly ground white pepper
½ tsp. sea salt, or to taste

Mix together butter, herbs, pepper & salt, in a medium bowl, until thoroughly blended. Scrape the butter onto a large sheet of plastic wrap or baking parchment with a spatula, smooth the butter into a cylinder shape (about 1 ½” in diameter); roll up twisting both ends to seal. Keep in the fridge for a couple of days or freeze up to 2 months in a plastic freezer bag.

Chive Butter

For a quick dinner, sauté chicken or fillet of turkey breast, deglaze pan with a little white wine or dry vermouth, whisk in some chive butter, voila dinner is served! You can also use this butter with vegetables, fish or veal.

8 oz. unsalted butter, room temperature
½ cup minces fresh chives
2 Tbsp. freshly squeezed lemon juice
¼ – ½ tsp. salt (or to your own taste)

In a food processor, combine the butter, chives, lemon juice & salt, Process, scraping down the sides once, until thoroughly blended, about 30 seconds.
Scrape the butter onto a large sheet of plastic wrap, wax paper or parchment paper. Shape into a cylinder shape, about 1 ½” in diameter using a spatula. Roll up, twisting both ends to seal. Place in the fridge. Can be stored in the freezer for up to 2 months.

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