This month’s video short is all about compound “butters.” Butter is in quotes, because you do not have to actually use butter. You can use a butter alternative or an oil like olive oil, or even yogurt.
Whatever you use, the concept is the same. Infuse the “butter” with aromatics like spices, herbs, mustard, even sweet flavorings like guava paste or jam. When you do, you have a “butter” that packs tons of flavor, which means you can use less of it (and hence your dish will most likely have less fat). I also find that compound butters satiate my eye hunger–they are really pretty, in addition to being tasty. The photo in this post comes from a compound butter I made on Christmas a few years ago. It’s an herbed compound butter I served with potatoes. Whether you serve with starches/grains, on toast, or with grilled or roasted veggies, compound butters are a great way to exercise some creativity and to look “fancy” even though the technique couldn’t be more simple! Enjoy!