Compound Butter

Giorgio Celmo

Quick to prepare, compound butters can be spread on bread for sandwiches, or served with grilled meat or fish.

They give bread a new spin and are delicious melted into pan juices to make a rich and creamy sauce. 

Here are two of my favorites:

Tarragon Butter

·         Soak 150 g (5 oz.) chopped fresh tarragon leaves in a little cold water for a few minutes; dry on paper towels;

·         blend into the butter;

·         good on grilled meats and fish,or chicken

Mustard Butter

·         Blend into the butter 2 tbsp. strong prepared mustard; season with salt and pepper; add the juice of a lemon or a crumbled cooked egg yolk if desired;

I love this on a sandwich like roast beef, but I use it on others. Also good with grilled meats after cooked.

You can heat either of these in a frying pan, add a little white wine and some cream, simmer until alcohol is dissipated in the sauce, pour over meats for a new twist