COMPOUND BUTTER - ALTON BROWN
From Food Network, episode "The Case for Butter". Although the herbs might change, the technique is the reason for posting this recipe. I have had varying luck with flavored butters. Often, they separate during whipping giving a pretty unappealing appearance to the dish. Not knowing if I was whipping it too long or not long enough, I turned to the "expert". So, 5-7 minutes of beating? Glad I have a stand mixer.
Provided by SusieQusie
Categories European
Time 10m
Yield 2 logs, 32 serving(s)
Number Of Ingredients 6
Steps:
- Chop the butter into uniform chunks.
- Place the oil into a 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 a stand mixer with the whisk attachment, whip the butter 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.
- Chill for 2 hours before serving.
- ****NB: for nutritional info, serving size is about 1 tablespoon.
Nutrition Facts : Calories 113.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 1.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
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