Yesterday we had company for dinner and rather than make a sauce for the steaks I decided to prepare two different compound butters. They were a real hit.
Blue Cheese Butter Gourmet | October 2003
You get a quick sauce when you let compound butter melt on a hot steak.
Yield: Makes about 1 cup
ingredients
1/4 pound crumbled firm blue cheese (1 cup)
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons Port
preparation
Béarnaise Butter Bon Appétit | December 2005
Yield: Makes about 1 cup
ingredients
1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel
preparation
Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Gently mash together all ingredients in a bowl with a fork, leaving some texture.
Cooks' note:
Butter keeps, covered and chilled, 1 week.
Béarnaise Butter Bon Appétit | December 2005
Yield: Makes about 1 cup
ingredients
1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel
preparation
Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Blue Cheese Butter Gourmet | October 2003
You get a quick sauce when you let compound butter melt on a hot steak.
Yield: Makes about 1 cup
ingredients
1/4 pound crumbled firm blue cheese (1 cup)
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons Port
preparation
Béarnaise Butter Bon Appétit | December 2005
Yield: Makes about 1 cup
ingredients
1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel
preparation
Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Gently mash together all ingredients in a bowl with a fork, leaving some texture.
Cooks' note:
Butter keeps, covered and chilled, 1 week.
Béarnaise Butter Bon Appétit | December 2005
Yield: Makes about 1 cup
ingredients
1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel
preparation
Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)