Two compound butters

It’s barbecue season, aka good reason to eat insane amounts of butter time 🕓!

Clean out that fridge and those cupboards – with butter – and have a stack of deliciousness at hand for weeks to come. Start with 100g butter at room temperature, some coarse salt and a clove of garlic and just throw stuff in there.

If you make this ahead or have leftovers you want to keep in your freezer it’s best to chill the stick of butter, cut it in thick slices and bag that gold so that portions are always at hand to lighten up sad pieces of meat, fish, veggies, bread, pasta, etc. (thaw at room temp before use).

These are two of my favorites. Just stir the butter with a wooden spoon until creamy and incorporate all of the ingredients. Make sure to season it well. You don’t eat butter by the spoon (all of my understandings if you do) so every slice has to be packed with flavor. Afterwards roll it up in cling film or a baking sheet.

Indian spiced butter

  • 100 g good (un)salted butter at room temp
  • 1 clove of garlic, crushed
  • 2T finely chopped chives
  • 1T finely chopped vadouvan massala
  • 1t koriander seeds + 1t cumin seeds + 1t fennel seeds – heated in a dry pan until fragrant and ground with pestle and mortar
  • 1 finely chopped spring onion
  • 1 finely chopped deseeded small red pepper
  • 1t turmeric
  • 0,5cm grated ginger
  • zest of half a lemon
  • fleur de sel
  • Some black pepper

This deep curry butter works perfectly with lamb, fish, over corn, etc. Replace chives and spring onion by shallot if you don’t have any lying around.

Vadouvan massala is LIT AF ♥️

Italian butter

  • 100g butter
  • 1 clove of garlic, crushed
  • 4T grated parmesan
  • About 10 leaves of basil, sliced
  • 2T chopped sundried tomatoes
  • 2T chopped black olives
  • fleur de sel
  • Piment d’Esplette