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Man with only arms visible slicing garlic on a cutting board with other ingredients, with a stick of butter and herbs visible in the foreground.

COMPOUND BUTTER: MAKING BUTTER EVEN BETTER

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There are few things in life as wonderful as salty, creamy butter. It’s good on toasted or untoasted bread, grilled corn, or even all on its own – though eating it with a spoon isn’t really socially acceptable. But what if we told you butter could be even better? Or, maybe not better, but different. In a good way. Enter compound butter, the delicious union of butter and other complementary ingredients. 

Blue Cheese Butter

Or bleu cheese, as the French say. Chances are if you’ve seen a compound butter out in the wild it was something like this, adorning the top of a perfectly cooked steak. Make it yourself by mixing together equal parts softened butter and softened blue cheese, and then scoop it onto a piece of plastic wrap and form it into a log. Refrigerate until hard and then slice off coins as it’s needed. If you’re not going to use it all within a week or so, throw it in the freezer. Here’s a recipe from The Daring Gourmet. She’s such a risk-taker!

Cremini Mushroom & Shallot Butter

This is another butter that’s delicious atop a perfectly seared steak – and probably perfectly seared tofu! Just grab a half-pound of your choice of mushrooms. Cremini are delicious and easy to find at your local grocery store. Rough chop them and then throw in your food processor and mince into eighth-inch chunks. Also dice up a shallot and some garlic. Put your mushrooms in a pan with some butter and cook them down for a few minutes on medium-high, then reduce the heat and add the garlic and shallots. Mix it all up with a couple sticks of butter and then wrap in plastic and form into a log. Here’s a recipe from Kitchen Stories that uses chanterelles, but it’s the same basic story.

Sundried Tomato & Horseradish Butter

Like roast beef sandwiches with horseradish? Take that meaty meal to the next level with a thick slather of this delicious compound butter. (Is this blog post about butter or beef? Guess it depends on whether you like beef or not.) Roast beef sandwiches are also great with arugula, so don’t forget to throw some of that on there, too. For a sundried tomato and horseradish butter guide, check out this recipe from Jess Pryles!

For more tips on raising flavor profiles, visit the Elevation Chandler blog

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