Compound butter: add salt?

[apple*tart]

I have a recipe for compound butter that basically consists of unsalted butter (which is what I buy anyway) + flavorings + a little lemon juice if you'd like + a little ground black pepper if you like. I was struck by the absence of salt in the formula, though. Do you add salt to your compound butter? If so, what kind of salt, and about how much? Thanks! :)

[Arky]

My personal taste leans towards sea salt, but Kosher salt would work just as well. I would not suggest Iodized table salt. If you doubt this, do a side-by-side taste test, and I'm reasonably sure you'll agree. Anyway, whatever salt you choose, I've found that 1/4 teaspoon per stick of butter is a good place to start, and then add just a pinch more at a time after thoroughly mixing, tasting each time. Go for flavor enhancement without a salty taste. I love compound butter!!! Yumm! Good Luck!

[apple*tart]

Sounds good, and thanks for being specific! That's exactly what I needed. I keep sea salt and kosher salt on hand in addition to table salt. I think the taste test is a good idea! Thanks again. :)

[GB]

I do not add salt to my compound butter. Think of it this way. You already buy unsalted butter so why would you then turn your unsalted butter into salted butter? I can always add salt to whatever I am using the compound butter for.

[kadesma]

We usually use compound butter with steaks and sometimes roasted corn on the cob...We salt our steaks and corn so no need to salt unsalted butter

kadesma

[Arky]

Quote:

Originally Posted by GB I do not add salt to my compound butter. Think of it this way. You already buy unsalted butter so why would you then turn your unsalted butter into salted butter? I can always add salt to whatever I am using the compound butter for.

For myself, I only buy unsalted butter, and there are times that I make compound butter for items I don't salt in advance, such as garlic bread or bread sticks for the savory side, and peach or apple butter on toast for the sweet side. A very small amount of salt makes a noticeable difference, without too much salt that is found in normal salted butter.

[GB]

For those times Arky, I sprinkle salt on after the fact. That way I can control the exact amount I use.

[Andy M.]

Taste the butter and add salt if you think it needs it.

[Arky]

Quote:

Originally Posted by GB For those times Arky, I sprinkle salt on after the fact. That way I can control the exact amount I use.

That's like adding the herbs and spices to a soup after it's in serving bowls on the table. Mixing in advance affects all of the blended compound butter and doesn't make the salting hap hazard after the fact.

[GB]

Quote:

Originally Posted by Arky That's like adding the herbs and spices to a soup after it's in serving bowls on the table.

Isn't that exactly what you are doing when you use a compound butter? You do not use a compound butter during cooking usually. it is for finishing (adding after the soup is in the bowl so to speak).

I would hardly call salting after hap hazard. In any event, when I make compound butter I make a stick at a time. I am not using the full stick in any one use so the butter will be used on various foods. I would much rather control the salt per that particular foods requirements then be stuck with salt already added which the food I am using it on may or may not need it for. For instance, when I cook steak I use a dry brine method which salts the steak from the inside out meaning there is no need to add more salt. If I were to then add a salted compound butter to that then it could potentially be too much salt.