Compound Butter For Steak Recipes

Steps:

• Chop the butter into uniform chunks using the dough scraper.
• Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
• Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

Steps:

• In a bowl, mix all the ingredients together. Lay a large piece of plastic wrap on your counter. Spoon the butter into the middle of the wrap, in a long rope-shape. Roll the plastic wrap over the butter, gently forming it into a log, tucking the ends under. Pop it into the refrigerator or the freezer and chill until hard and set.
• When ready to use, just slice a coin off the butter and put it on top of grilled steaks, fish, or poultry.

Steps:

• Stir together all ingredients in a medium bowl with a flexible spatula until well combined.
• Place butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log. Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets. Wrap parchment around butter, then twist end to seal and tie with twine.
• Refrigerate until firm, about an hour.

Steps:

• In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature.
• In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
• Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers.

Steps:

• Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
• To use, place a small scoop of compound butter on cooked steak.

Steps:

• Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making ahead of time, roll it tightly in a sheet of plastic wrap and refrigerate or freeze until ready to use.

Steps:

• Beat butter in medium bowl with mixer 5 min.
• Spread into 12-inch square on sheet of parchment or plastic wrap.
• Drizzle A.1. down center of square. Roll into log; wrap in parchment.
• Freeze 1 hour or until firm before using as desired.

Steps:

• Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
• Mix on slow speed until all ingredients are well blended.
• SLOWLY add hot sauce until well incorporated.
• Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
• Place log in freezer until firm.
• Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
• The remaining butter can be stored in an airtight container for up to two months.