{"id":28654,"date":"2018-06-13T08:42:35","date_gmt":"2018-06-13T15:42:35","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=28654"},"modified":"2022-02-28T12:54:27","modified_gmt":"2022-02-28T20:54:27","slug":"compound-butters-101","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/compound-butters-101\/","title":{"rendered":"Compound Butters 101 (plus the perfect steak)"},"content":{"rendered":"

Who\u2019s ready for Father\u2019s Day<\/a>? I know I\u2019m ready to fire up the grill and cook Dad a meal to remember! And you know what that means\u2026 a perfectly grilled steak and a few compound butters to round it out!<\/span><\/h2>\n

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Buckle up guys, I have a lot of words today! First – let me just tell you that the FASTEST way to my dad\u2019s (and a lot of dads out there I\u2019m guessing) is through his stomach. I\u2019m pretty sure I could cook just about anything for Father\u2019s Day and my dad would be pumped. But this year I\u2019m pulling out all the stops and making the most perfectly cooked steak and serving it with a variety of compound butters. You\u2019ll get the recipe for my go-to steak recipe below. It\u2019s award-winning. And the beauty of the recipe is that it can be complemented with any kind of compound butter accoutrement – which is really what life is all about. I love an option!\u00a0<\/span><\/p>\n

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Compound butter is one of those things that we should all have on hand at all times. It\u2019s easy to prep ahead of time and you can make it into whatever you want it to be. Want something spicy\u2026 add chipotle. Into something a little more fresh\u2026 add herbs! Want to give it a slight Asian spin\u2026 it\u2019s all about the miso! You get the idea! Compound butters can be added to anything, at any time of the year. I love stocking up on these creations in my fridge and then adding them to steak, tossing into some pasta, putting on some grilled fish, using it to make garlic bread or to butter some burger buns before toasting. They are so multi-use, I thought we should make four of them to kick off the summer. <\/span><\/p>\n

A few things to keep in mind. <\/span><\/h2>\n

1 – Typically when making a compound butter, it needs to come to room temperature before you start! But with Land O Lakes<\/a><\/span> Butter with Olive Oil and Sea Salt<\/a> it\u2019s ready to go right out of the fridge! One of the many, many, many reasons I love their butter. But also\u2026 it\u2019s EPIC. And I would know. I\u2019ve taste-tested my way through various butters all through culinary and pastry school and well into my recent years. It\u2019s creamy and salty and exactly what we want for making a compound butter.<\/span><\/p>\n

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2 – don\u2019t be afraid to get creative! Fresh herbs, spices, garlic, peppers, you name it\u2026 it all works in a compound butter. <\/span><\/p>\n

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3 – once you\u2019ve crafted the perfect concoction, keep it in the fridge for about a week if you\u2019re going to use it quickly. If you\u2019re going to take your time, I\u2019d store them in small batches in the freezer so you could pop out a few tablespoons at a time and use as needed.<\/span><\/p>\n

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4 – lastly, compound butters are a great way to use produce that\u2019s in season. So, if you have a bounty of basil on hand, puree it up and add it to some butter to preserve it for the fall \/ winter months!<\/span><\/p>\n

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And before we get down to business, I just want to talk about a few quick things that have been on my mind\u2026.<\/span><\/h2>\n

I am by no means an incredible farmer. I can keep myself, my husband and my cat alive \u2026. but ask me to keep the herb garden alive and it\u2019s game over. I mean, the indoor house plants we have don\u2019t even really stand a chance if I get my hands on them. I do however have the utmost respect and admiration for those people that are farmers. It\u2019s funny to think about the fact that without them, we wouldn\u2019t know where our food would come from. And how often do we actually think about them? Rarely. The people that are making sure the grocery stores are stocked with incredible food, the farmers that head to the farmers markets each week, the people that raise cows that make the milk that goes into cheese and butter\u2026<\/span><\/p>\n

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I\u2019ll admit it, it\u2019s something I hadn\u2019t thought about in a long time until recently. I spent a few magical days with a handful of bloggers and the Land O\u2019Lakes crew a few months ago and we went DEEP! We ate the most incredible food. We’re fortunate to visit a farm that\u2019s been run by the same family for generations. And talked a lot about the company and their vision for the future. It was eye-opening and I\u2019m SO glad it brought me back to thinking about where our food comes from. It\u2019s so important, especially in my career!! Would you guys be interested in a new feature here on WGC that highlights makers? Farmers, creators, bee keepers, etc. I think it would be fascinating so LMK! <\/span><\/p>\n

Okay\u2026 let\u2019s make some food!<\/span><\/p>\n

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Compound Butters 101 (and a recipe for the perfect steak)<\/h2>\n\n\n
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Course <\/span>Main Course, Dinner<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
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For the Steak<\/h4>