Compound butter – recipes and proportions

The butter is often served as a special garnish for meat or fish, especially grilled. It can be served straight or compound, that is mixed with other ingredients finely chopped, pounded in a mortar and sieved. Soften the butter is working with a fork, or better with a small whisk sauces, making it frothy, and then adding the various ingredients. Below are the classic proportions of some additions to 100 g of butter.

compound butter

Beurre Maitre d’Hotel

For grilled meats and fish.
A teaspoon of finely chopped parsley, two teaspoons of lemon juice, salt and pepper.

Butter for snails bourguignon

A teaspoon of finely chopped parsley, two cloves of garlic, salt and pepper.

Tarragon butter (Estragon)

For grilled meat and delicate fries. 50 g of blanched and pureed tarragon, salt and pepper.

Green butter in general

To decorate jelly dishes.
100 g of aromatic green leaves (to taste: parsley, tarragon, basil, chives and shallots, and even spinach), boiled and reduced to a dry puree, salt and pepper.

Garlic butter

To meat or grilled fish, pasta or rice.
Two cloves of garlic finely chopped, salt and pepper.

Kren butter

For smoked fish and ham, hot.
30 g of fresh grated horseradish, added at the last minute, salt. Variation: add two tablespoons of vinegar.

Paprika butter

For meat preparations.
5 g of sweet or spicy paprika, salt.

Meunière butter

For the first flush fish fried in oil and defatted.
The juice of half a lemon, salt and pepper.

Anchovy butter

As a primer for cold appetizers and sauces to add flavor.
40 g anchovies are dry cleaned and pureed. You can add a dash of white pepper or salsa.

Salted or smoked herring butter

For canapes.
40 g of herring dried, cleaned to a purée.

Eggs of herring butter

For canapes.
Reduced to a purée. You can add white pepper.

Tuna butter

To toast and sandwiches.
40g of tuna and 10 g of anchovies. Possible addition of lemon juice and 20 g of chopped capers or artichokes. Pepper or salsa.

Salmon butter (jar of pickled)

To garnish cold hors d’oeuvres and canapes.
As the tuna butter, adding a teaspoon of ketchup to accentuate the pink color.

Fresh  salmon butter

To garnish cold hors d’oeuvres and canapes.
100 g fresh salmon boiled and finely chopped, the juice of half a lemon, salt and pepper.

A series of compound butters. From the top: the maitre d'hotel butter, salmon, paprika and caviar. Excellent as an accompaniment to grilled meat or fish or to prepare sandwiches.

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