a recipe from

The Gilmore House Inn

Westport, Ontario, Canada.

Compound Butter                        

                                                                                                        

compound butters can be used for lots of dishes and can come in a great number of flavours and flavour combinations                      can be stored frozen several months

we use this one for the Garlic Lover’s Steak

Ingredients:                                                                          serves 4 ( with leftovers )

1/2 stick butter   ( 1/2 c )     softened 1 hour at room temperature

1 tbsp   chives     chopped to 1/4 “ ( 1/2 cm )

2 tbsp   garlic     finely minced or grated

mix the ingredients thoroughly in a bowl

place the mixture on a piece of plastic wrap and shape into a log about 1-1¼ " ( 2-2½ cm ) diameter

roll up the log in the plastic and seal the ends

place the log in the freezer to firm up  

remove to the refrigerator 6 - 8 hours before you’ll need it   frozen butter doesn’t slice well

slice in discs of 1/4" – 1/2 “ ( 1/2 to 1 cm ) and place on top of hot meats or fish

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here are some more possibilities to try in your ½ stick of butter

 

1 tbsp   cilantro     fresh     chopped fine

1 tbsp   lime zest     grated fine

1/2 tsp   lime juice     be careful adding liquids – too much will deter the re-hardening of the butter

2 tbsp   roasted red pepper     minced fine     dry up excess liquid on a paper towel or mixture will be pink

1 tbsp   chives     chopped to 1/4" ( 1/2 cm )

1/8 tsp   white pepper     very fine

2 tbsp   blue cheese   crumbled small

1 tbsp   red onion   minced very fine

Enjoy                                                                                                             RJH