Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?
Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.
Just make a few of these compound butters and keep them in the fridge. They will hold for several months and when you’re ready to use them just slice a coin of compound butter and dollop it on your “hot off the grill” fish, meat or veggies.
Compound butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin… and most often used to enhance a simple pan seared or grilled fish, meat and veggies. I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.
You’re going to love these three compound butter recipes but feel free to experiment and make your own. It’s a great way to use up the excess fresh herbs from the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.
Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.
Delicious Wishes and Loads of Love,