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