Twitter Facebook Instagram Google+ Tumblr YouTube E-Mail WhatsApp Sign In Check Close snapchat
Search
Exit Clear

How To Make Butter Even Better

How To Make Butter Even Better: Photography by PAUL SIRISALEE/
FOOD STYLING BY VICTORIA GRANOF

Photography by PAUL SIRISALEE/ FOOD STYLING BY VICTORIA GRANOF

We know it sounds crazy, but butter can actually be improved upon. It’s a simple and brilliant trick chefs call compound butter, and it couldn’t be easier to pull off. Just mix a few awesome, full-flavored ingredients with a stick of butter, let it all chill, and then keep it in your fridge or freezer to deploy at will: Put a knob of chimichurri butter on a just-grilled steak and go gaucho; elevate a toaster waffle with maple bacon butter; tuck a few slices of citrus butter under the skin of a chicken breast and roast it. With these recipes, you’ll get it down pat.

Sriracha Sambal Butter
In a medium bowl, put one tablespoon sriracha, one tablespoon sambal oelek and one stick (half cup) room-temperature unsalted butter. Whisk until thoroughly combined. Place on a sheet of wax paper or plastic wrap, and roll into an approximately 1.5-inch-wide cylinder. Twist ends, wrap in foil and chill until solid. Slice as needed.

Spicy Citrus Butter
In a medium bowl, put two teaspoons chopped orange zest, two teaspoons chopped lemon zest, two teaspoons chopped lime zest, two teaspoons red pepper flakes and one stick room-temperature unsalted butter. Salt to taste. Whisk until thoroughly combined. Roll and chill according to directions in first recipe.

Chimichurri Butter
In a small saucepan over low heat, cook two chopped garlic cloves in two tablespoons olive oil until garlic is fragrant but not brown. Let cool. In a medium bowl, put olive oil–garlic mixture, one stick room-temperature unsalted butter, a quarter cup chopped cilantro, one tablespoon chopped parsley and two tablespoons fresh lemon juice. Add salt and pepper to taste. Whisk until thoroughly combined. Roll and chill according to directions in first recipe.

Bourbon Grape Butter
In a small saucepan over low heat, melt three tablespoons grape jam, a quarter stick room-temperature unsalted butter, one tablespoon bourbon and a few grinds of black pepper. Let cool. In a medium bowl, put jam-butter mixture and three-quarters stick room-temperature unsalted butter. Whisk until thoroughly combined. Roll and chill according to directions in first recipe.

Maple Bacon Butter
Cook one slice bacon until crisp. Chop fine. Reserve bacon drippings. In a medium bowl, put bacon, one stick room-temperature unsalted butter, one tablespoon maple syrup, one teaspoon brown sugar and one teaspoon reserved bacon drippings. Salt to taste. Whisk until thoroughly combined. Roll and chill according to directions in first recipe.


This article originally appeared in the September 2014 issue of Playboy.

Playboy Social

Never miss an issue. Subscribe and save today!

Loading...