How to roll the perfect compound butter

The perfect herb butter for spreading on a baguette has of course long been part of your repertoire. With compound butter, you take it just one step further. Season soft butter, roll it up and cut it into slices before use. The ideal addition to that perfectly cooked steak, roasted corn on the cob or a slice on your mashed potatoes.

Room temperature

The most important thing is that your butter is at room temperature, otherwise you will keep stirring forever. Take the butter out of the refrigerator an hour before you start preparing it. If you cut it into pieces, it will soften even faster.

You can mix it in a food processor or simply stir with a spatula. Our favorite method is to place the butter and all the ingredients on a cutting board and knead everything together by hand.

Rolling

It is best to roll it up in parchment paper. Place the butter in a strip in the middle of the paper and roll the bottom of the paper over the butter. Hold the bottom with one hand and use the other hand to push the butter toward you until you have a tight roll.

Twist the ends of the parchment paper closed and place the butter in the refrigerator for two hours. You can also store the butter in the freezer, where it will keep for about a month. Still not quite sure how the rolling process works? Then watch the video below.

Flavors

But what flavors can you give the butter? Infuse vanilla in whiskey, then add a little of the whiskey to your butter along with roasted garlic, vanilla and salt. Amazing with scallops.

Or cook shallots with red wine and let them simmer until the red wine has almost evaporated and been absorbed by the shallots. If you do not do this, the liquid will not combine properly with the butter. Mix the shallots into the butter with a generous pinch of salt. Delicious on that perfect steak.

Other great combinations include lime and cilantro (perfect with corn), bacon and chives, or stir a spoonful of mustard into your butter. We also remain fans of the classic combination of lots of garlic, parsley, pepper and salt.

Sweet

Your next weekend breakfast can also be brightened up with some compound butter. For example, spread butter with cinnamon and powdered sugar on your next slice of toast, or on sugar bread.

Or cook rhubarb with honey, orange juice and a little rosemary until most of the liquid has evaporated. Let it cool and stir it into the butter—divine on pancakes and waffles.