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COMPOUND BUTTER
1
3
2
1
1
1
pound butter
to 4 tablespoons extra virgin olive oil
tablespoons fresh chives, chopped
tablespoon thyme, chopped
tablespoon sage, chopped
tablespoon rosemary, chopped
Hardware:
Dough scraper
Standing mixer
Parchment paper or plastic wrap
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the 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
the whisk attachment, whip the butter in the mixer’s work bowl 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, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
Yield: 2 logs
COMPOUND BUTTER
22
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