Wednesday, May 1, 2013
There are many specific kinds of prepared beurre in French cooking. Many of them involve browning the butter, or at least clarifying it. I prefer to ignore the formal recipes and make the butter work with whatever I'm making. And while fresh herbs are lovely for this sort of thing, don't rule out dried. Just use less.
Any compound butter should be made a day ahead, so the flavors have time to meld and work their way through the log. I'm giving a sample recipe for some fish I made. The most common type of compound butter is called beurre maître'd, and consists of butter, lemon juice, and chopped parsley. I guess this is a version of that one.
1/2 C butter (actual butter)
1 Tb chopped fresh parsley or 1 tsp *parsley flakes
1 Tb lemon juice
*1 tsp dill weed (or 1 Tb chopped fresh dill)
1 Tb olive oil
pinch of salt (if using unsalted butter)
1. Soften butter to room temperature. In a mixer, beat together all ingredients until uniform and fluffy, about 3 minutes.
makes 1/2 C, about 8 servings
Difficulty rating π