Compound butters are a lifesaver. Well not literally, but they are a great way to maintain fresh flavor all year long, and make quick work of large amounts of herbs that need to be used quickly. The butter is frozen into easily accessible logs. Butter makes a great canvas. There are so many flavor combinations and never a wrong answer. It’s a great addition to sautéed greens, add to scrambled eggs, toss with pasta, and would be a mighty fine way to finish off a steak while it rests. The only real question is, what can’t you add butter to?
I just love the beautiful scallions from Rare Earth. The contrast of the purple bulbs with bright green stems scream summer flavor. The combination of caramelized scallions adds a robust flavor and dimension, while the cilantro gives freshness. Summer, butter, love.
1 bunch scallions, about 6 medium (you can use white or purple)
1 bunch cilantro (about 1 cup with stems removed)
2 sticks unsalted butter
1 TBS extra virgin olive oil
salt and pepper to taste (optional)
Parchment paper and plastic wrap
Remove the furry roots from the scallions, and peel away any outer parts that look wilted or dirty. Cut the green stems off the bulbs of the scallions, and cut the bulbs in half lengthwise. Chop the green stems, and save about 1 cup. Add evoo and 1TBS butter to a skillet over medium heat, until butter is melted. Add scallions and cook until softened and just slightly caramelized, about 7-10 min. Remove scallions from pan and let cool on a paper towel. Add butter, cilantro, chopped green onions and scallions to a food processor. Process until everything is blended and whipped together. Be careful not to over process the butter or it will break and curdle. This is bad.
Tear a sheet of parchment paper about 18″ long, and layer 2 sheets of plastic wrap on top of it. Slap that butter right on top of the plastic and form it into a long rectangle. The stiffness of the parchment paper will help you form your log. Fold the parchment and plastic over the butter and roll into a log about 2″ in diameter, or like a regular stick of butter. Twist the ends of the plastic to seal the butter, careful to removeany large air pockets. Place in freezer to set and store. When you’re ready to use the compound butter, just slice off what ever amount you need and add it to any dish just as you would regular butter. You’ll never go back to boring old butter ever again, I swear by it.