expand navigation

We love cooking—and we know you do too! Discover our favorite recipes and create something delicious.


Compound Butters 16 April, 2018 |

Share this Recipe

SERVES: 0

Ingredients

  • 1 stick (1/2 cup) butter, room temperature
  • Plastic wrap
  • + Choose from mix-in combinations

Directions

Tarragon & Lemon:

2 tsp lemon juice 
1 tbsp dried tarragon 
1 shallot 
Black pepper, to taste 

Red Wine & Shallot:

100 ml red wine 
1 shallot, finely chopped 
1/2 bunch parsley 
Black pepper, to taste

Goat Cheese & Chive:

100 g chèvre/soft goat cheese 
1 tbsp finely chopped chives 

Smoked Chili:

2 tsp smoked paprika 
1 tsp dried chilli flakes 
Pinch dried oregano 

Bacon & Maple:

3 strips cooked bacon 
2 tsp maple syrup 

DIRECTIONS

For Tarragon & Lemon and Red Wine & Shallot recipes prepare mix-ins as follows. For all other flavors, skip to step 2.

Tarragon & Lemon:
First, soak dried tarragon in lemon juice. Then pulse shallot in food processor.

Red Wine & Shallot:
Bring shallot and wine to a simmer in a pan and reduce until wine is almost totally absorbed, about 5-10 minute. Set aside to cool. Place butter, parsley and black pepper in food processor and pulse until combined. 

Place all the ingredients into food processor and pulse until combined.

Use a spatula to scrape down sides of food processor, and pulse again until everything is well combined.

Lay down a large section of plastic wrap on your workspace. Spoon the butter out into a rough log shape. Carefully begin rolling the plastic wrap around the butter mixture, then pinch the ends together and continue rolling to form a nice tight log. 

Tie off both ends of the plastic wrap into knots, and store in the fridge.

To serve, unwrap chilled butter log and slice into medallions.

Recipes Home
Welcome to the New Leaf Community Markets Recipes

Discover recipes on organic and natural foods, nutrition, and cooking, from expert chefs and the local community!