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EVERYTHING IS BETTER WITH BUTTER

It’s true, it’s just better.
That doesn’t mean you have to eat tons of butter but there is no substitution if you like making great food with bold flavors. Margarine is not food and should never be used, have you seen the study they did on it? It’s like one molecule away from being plastic!! It actually stays in your system longer and doesn’t break down…. Just use everything in moderation and you will be Happy & Healthy.
I like to buy good butter so I spring for the Organic homemade one at the store, You can totally tell the difference.
I made 2 Compound Butters this week to have on hand and they both are delicious, easy and very impressive!
This is what Compound Butter is:

Compound butters (French: “Beurre composé”, pl. “Beurres composés”) are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.[1][2][3]
Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

WHAT YOU NEED:
2 Sticks of butter at room temperature
1 Tablespoon chopped Chives
1 garlic clove
1/2 lemon juice and zest
WHAT YOU DO:
FOR THE CHIVE BUTTER, Simply add the chives, butter and garlic to a bowl and gently mix in until everything is incorporated.
Fold the ingredients together so you do not crush up the chives and they hold their shape and look beautiful when sliced
FOR THE LEMON BUTTER, add in the lemon juice and zest and mix slowly, this takes a little effort, not like the chives. The lemon takes time to absorb into the butter, just be patient it will incorporate. I looks as though it might not but trust me…. it’ll eventually totally mix in.
TO FORM:
Lay out a sheet of plastic wrap on the counter
Scoop out butter and place in the middle
Fold over the plastic wrap and using your hands tuck in the wrap on one side
Roll back and forth with your hands just a few times
Holding the ends of the the plastic spin it in both hands and it will form a tube
Holding the tube gently drop each end on the counter to flatten
Refrigerate until it re-hardens and serve in slices
Top a steak with the chive butter just as serving to make a beautiful presentation
Serve with warm bread instead of just plain ol’regular butter and people will think you are really AWESOME 🙂 …. I know, If that’s all it really took huh

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5 Comments (+add yours?)

  1. trkingmomoe
    Sep 12, 2012 @ 05:03:52

    I mix my flavored butters in small containers. It keeps that way well until it is used up. Thanks for sharing your recipe and technique.

    Reply

    • foodashion
      Sep 12, 2012 @ 10:28:27

      What type of containers do you use? I love try others’ ideas!
      Thanks so much
      Tasha

      Reply

      • trkingmomoe
        Sep 13, 2012 @ 06:22:06

        I use sometimes a small glass jar with a lid so I know what is in it. I have an old butter dish that was a free gift for putting margarine tubs in. Only now the plastic tubs have changed sizes and don’t fit in it. It is glazed pottery with a lid. I also sometimes use an old small cheese crock from a mail order cheese gift company.

      • foodashion
        Sep 13, 2012 @ 11:23:12

        Oh great!! Perfect idea. I love you input thank you 🙂

  2. richardmcgary
    Sep 12, 2012 @ 13:28:35

    I love compound butters. They go well with so many dishes and the flavor combinations are limitless.

    Reply

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