Compound Butters - Post your favorite recipe

[norgeskog]

This is only slightly related. Emeril did an entire show last night and today entitled Butter is Better and has some interesting recipes.

DUCKS GOT PLUCKED BY THE SOONERS

 

[ironchef]

nicoise is a type of olive. taste and texture wise, it is similar to gaetta olives. they are both a little more milder in flavor than kalamatta olives.

the nicoise compound butter basically has nicoise olives, anchovy paste, capers, thyme, garlic, rosemary, lemon, and shallots. the butter is then added to a seafood fume or consomme to make the nage, or you can steam or roast the item with the butter as the flavoring agent.

 

[mudbug]

nicoise is a type of olive. taste and texture wise, it is similar to gaetta olives. they are both a little more milder in flavor than kalamatta olives.

the nicoise compound butter basically has nicoise olives, anchovy paste, capers, thyme, garlic, rosemary, lemon, and shallots. the butter is then added to a seafood fume or consomme to make the nage, or you can steam or roast the item with the butter as the flavoring agent.

Thanks. I'm assuming all that stuff is chopped into oblivion first? My sister and her husband were stationed in Gaeta, Italy for a year with the Navy. Is that where the olives come from?

 

[ironchef]

not quite sure where Gaeta is in Italy, but this website talks about the olive's background.

http://www.arborfood.com/dining-in/

as for the butter, we chop everything in a food processor, then add to the softened butter in a mixer (similar to a kitchen aid), incorporate it all together, roll into logs, wrap with parchment paper, then freeze.

one tip for making compound butter is to ALWAYS use unsalted butter. it's easier to control in terms of the salt content in a dish, and you get a better "true" butter flavor.

 

[mudbug]

not quite sure where Gaeta is in Italy, but this website talks about the olive's background.

http://www.arborfood.com/dining-in/

as for the butter, we chop everything in a food processor, then add to the softened butter in a mixer (similar to a kitchen aid), incorporate it all together, roll into logs, wrap with parchment paper, then freeze.

one tip for making compound butter is to ALWAYS use unsalted butter. it's easier to control in terms of the salt content in a dish, and you get a better "true" butter flavor.

Gaeta is near Naples, so that must be right. Of course one must use unsalted butter - for almost everything! T'amks again.

 

[cafeandy]

Andy.....

I responded to your PT a few days ago.....did you pick it up yet?

yes, i did...thanx. i've been out of town since thursday.