Butter is an indulgence especially with the ever rising cost, so why not make it a true indulgence by adding some different flavours to it that you could use on a nicely char-grilled steak or a simply pan fried piece of fish.  Nothing can compliment a steak more than a beautiful garlic and herb butter.

We call these compound butters and virtually any flavour can be added to them, the beauty of them is that you can make the butters up in advance and then keep the butters in the fridge or even freeze them and use as much and as often as you want to.  At the restaurant we always use unsalted butter as it gives us a lot more control over the seasoning of food; salted butter will work just becareful not to add to much seasoning.

I have given a basic compound butter recipe here, you can change the flavours as you like and experiment a little, I have given a few alternatives to get you started.

Garlic & Herb Butter - Goes great with steak!

Goes great with steak!

8oz Unsalted Butter at room temperature
2 x Garlic Cloves, peeled & crushed
6 tbsp Flat Leaf Parsley, picked & chopped
2 tbsp Lemon Juice
Maldon Sea Salt & freshly cracked Black Pepper

Cream all of the ingredients together, place into the fridge to firm a little, not enough to set but enough so that it is workable, approx 10-15 minutes. Lay a long piece of clingfilm on a work surface and place the butter at one end, form into a roll like a large sausage shape. Now tie a knot at either end and place the butter back into the fridge to set fully. When required remove from the fridge, take a slice off and use, place the remaining roll back into the fridge or freezer.

Flavour Variations

  • Coriander Butter – As above, omit parsley & replace with coriander.
  • Dill Butter – As above, omit parsley & garlic & replace with dill.
  • Mixed Herb Butter – omit the garlic and replace with 1 tbsp finely diced shallot, exchange the parsley for 1 tbsp of each Chervil, Chives, Dill, Mint, Tarragon & Parsley.
  • Paprika Butter – Omit the parsley and replace with 1 tbsp Paprika.
  • Chilli Butter – add 2 tbsp chilli flakes to basic recipe, if you like it really fiery then add more chilli flakes and a few dashes of tobasco.

Try the mixed herb butter over a pan fried fillet of seabass with some steamed new potatoes; try the chilli butter which can add a nice kick to a grilled Rib Eye steak or simply just perk up your boiled new potatoes by tossing in some Parsley Butter.