We will guide you through the process of making three delicious and beautiful compound butters. When served fresh and warm with crusty bread, and of course a great butter knife, these butters make a simple welcome a memorable first impression.
The Foundation
The hidden key to great compound butters is to start with great butter. To create the creamiest texture, and richest flavor, use high quality, unsalted butter. The higher butterfat content provides a rich feel, which serves as a great canvas for your flavors.
The Palette
We've created three distinct yet complementary butters: one savory, one indulgent and one unexpected.
For all butters, you will need:
- 1 cup (227g) of high quality unsalted butter, soft and at room temperature.
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1. Savory Herb and Garlic Butter
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- 2 garlic cloves, minced to a fine paste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp sea salt flakes
- A few grinds of black pepper
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2. Butter and Parmesan with Sun-dried Tomatoes
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- ¼ cup sun-dried tomatoes (packed in oil, drained) and finely chopped
- 3 tbsp finely grated parmesan cheese
- 1 tbsp fresh basil, cut in a fine chiffonade
- Pinch of red pepper flakes, optional
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3. Sweet Honey & Lavender Butter
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- 2 tbsp honey
- 1 tsp dried culinary lavender, lightly crushed
- A tiny pinch of sea salt to enhance sweetness
How to make
The procedure is similar to a simple alchemy. The important thing is to make sure that your butter is softened, not melted, but at a point where it is easy to work with.
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Prepare the Base: Divide your softened butter equally among three separate bowls.
- Making of the Butters:
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For the Garlic & Herb: Place the minced garlic, parsley and chives, salt, and pepper into the first bowl, and combine well using a fork or small spatula so that everything is evenly distributed.
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For the Sun-dried Tomato & Parmesan: In the second bowl, fold in the sun-dried tomatoes, grated parmesan, and fresh basil. If you'd like a mild heat level, you can sprinkle a small pinch of red pepper flakes.
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For the Honey & Lavender: In the third bowl, drizzle in the honey, sprinkle in the crushed lavender, and a small pinch of salt. Mix until the honey is well incorporated and the lavender is speckled throughout.
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Shape and Chill: This is where the presentation begins.
- Set out a sheet of parchment paper or plastic wrap for each butter. Use a spoon to scoop the mixed butter into the middle and shape it roughly into the shape of a log.
- Then roll the parchment around the butter, smoothing and shaping it into a uniform log that is about 1.5 inches in diameter. Twist the ends tightly to seal.
- Refrigerate the logs for two hours or until firm to allow the flavors to come together and mature.
Serving
Once chilled, your butters are ready to be served and savoured.
Unroll the logs and cut them into thick, charming rounds. Place them on an attractive marble tray or rusticwooden serving tray. The three colors, the pale green herb, the rustic red tomato, and calming cream lavender are visually appealing.
Gather several high-quality breads around the butters: warm slices of sourdough bread, crusty bread sticks, or dark rye for variety.
The final key component is the knife. For an ultra-refined display, present a separate master butter knife for each of the three butters to maintain the individual unique flavors. And for the guests, a personal place spreader is a great touch to complete the experience. Spreading on butter using a spreader from the Ridge collection, or a playful Ratoncito cheese spreader (again, which works perfectly for butter), adds a level of art, and turns the experience from just eating, to dining.
This simple and humble butter trio is an appetizer, but it also creates conversation and communicates to your guests that they are in for a special evening.
