Recipes Nugget Markets Signature Recipes
Compound Butter Four Ways
- Prep time
- 20–30 minutes PT30M
- Cook time
- N/A PT0
- Yield
- 1¼–¾ pounds
- Difficulty
Compound Butters
These simple yet versatile condiments can be used to take virtually any protein, starch, or vegetable to the next level. Try the caper-tarragon variety with fish or chicken, the blue cheese and bacon butter with beef or potatoes, the prosciutto, Parmesan, and pine nut blend with pasta or focaccia, and the ancho chili butter with just about anything!
Ingredients
Ancho Chili Compound Butter:
- 2 ounces dried ancho chilies
- 1½ pounds salted butter, room temperature
- 1 tablespoon cracked black pepper
Prosciutto, Parmesan, & Pine Nut Compound Butter:
- 1 pound unsalted sweet cream butter, room temperature
- 1 cup diced prosciutto di Parma
- 1 cup shredded Parmigiano-Reggiano
- ½ cup pine nuts, toasted
- 1 bunch fresh basil leaves, chiffonade
Blue Cheese & Bacon Compound Butter:
- 1 pound unsalted sweet cream butter, room temperature
- 1 cup crumbled Point Reyes Blue Cheese
- ½ cup cooked bacon, chopped fine
- 1 bunch fresh chives, chopped fine
Caper-Tarragon Compound Butter:
- 1 pound salted butter, room temperature
- 1 bunch fresh tarragon leaves
- ½ cup capers, chopped
- Zest of 3 lemons
- 1 tablespoon cracked black pepper
Preparation
If making the ancho chili compound butter, soak chilies in warm water until soft and pliant, about 10 minutes. Remove and discard seeds, then puree.
For all compound butters, whip butter until it is light and fluffy, then add remaining ingredients for your chosen flavor and mix thoroughly.
Compound butter may be used immediately or rolled in parchment paper to freeze for up to 1 month.
To prep for freezing, lay out a 10x14-inch piece of parchment, then use a rubber spatula to scrape butter onto the lower third of the paper. Fold the bottom of the paper up to cover the butter completely, then shape it into a cylindrical form. Roll butter in paper to the opposite edge, then twist the edges to seal.