Compound butters

Compound Butters

Ingredients with Directions:

Compound Butter - Adding Things to Butter to Make it Extra Awesome

Lemon Miso Butter:

Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

1 tablespoon miso, 

zest of one lemon (or yuzu), 

1/4 teaspoon ground cayenne, and 

1/2 teaspoon ground toasted cumin. Taste and adjust if needed. 

Fold in the sesame seeds. 

Great on: brown rice bowls, roasted delicate squash, sautéed vegetables, roasted tomatoes... 

Saffron Date Butter:
Add 

1 pinch of saffron threads in 1/2 teaspoon almond extract, 

allow to sit for five minutes. Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

1 tablespoon honey, and 

1/8 teaspoon fine grain sea salt. Add the saffron-almond mixture, scraping down the sides of the processor bowl regularly. Pulse in 

five plump dates, leaving them a bit chunky. 

Great on: hot oatmeal, flatbreads, sautéed greens...

Garlic Green Olive Butter:
Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

1 large clove of peeled garlic, and 

lots of freshly ground black pepper. Start with 1/8 teaspoon, but add more if you like. Pulse in 

a dozen plump green olives that you have pitted, rinsed, and dried in a clean towel. I like to squeeze the olives between my palms to rid them of as much olive water as possible before pulsing them in. Great on: pasta, polenta, a wide range of vegetables, it's easy magic.

Scallion Dill Butter: 
Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 

a scant 1/4 teaspoon fine grain sea salt, 

a large clove of garlic (or 1 head of trimmed green garlic), 

2 scallions, and 

a handful of fresh dill you've de-stemmed. 

Pulse well here, until everything blends together into a vibrant, electric green butter. Great on: just about everything - grilled asparagus, to finish sautéed mushrooms, perfect on corn later in the year, or cornbread ;)....biscuits, polenta, rice bowls, potatoes, egg salad...

Roasted Strawberry Ginger Butter:
This is a bonus butter - I didn't include a photo here, but I make it on occasion during strawberry season using strawberries I've roasted and cooled. Use a food processor to whip 

1 stick (4 oz.) of room temperature unsalted butter until fluffy. Transfer to a bowl and fold in 

1/8 teaspoon fine grain sea salt, 

3 tablespoons chopped candied ginger, 

15 chopped, candied pecans, and a 

couple of teaspoons of runny honey. Stir until everything comes together, and then loosely fold in about 

1/4 cup roasted strawberries. Great with: brunch.

Prep time: 5 min