Compound butters?

Andy said:

I'm stuck with diet margarine lately so it can use all the help it can get!

There is no such thing as "diet margarine". All margarine must be
at least 80% fat - the same as butter.

-sw

Andy q said:

Have been wondering about compound butters.
[snip]

Good topic. I usually have some wrapped in foil (and identified as to
type) in the freezer. They need to be brought to room temp to use/
spread. Suggestions from "Great Food Without Fuss" (1992) include:

Citrus -- grated lemon, lime or orange zest.
Curry and Orange -- curry powder, orange zest, pressed or minced
garlic.
Herb -- your favorite herbs, with or without garlic. I like
basil and garlic, as well as cilantro and lemon zest.
Spicy -- cayenne, or red pepper flakes/
Roasted Garlic -- I haven't made this because roasted garlic
always gets used immediately.
Olive -- use green or black paste from a tube or jar.
Pesto.

The cited book is an excellent one, by Frances McCullough and Barbara
Witt. I don't know if it's currently in print. -aem

Andy said:

What are some of your favorite compound butters and maybe a recipe?

Anchovy butter for beef and seafood.
http://frenchfood.about.com/od/frenchcuisinebasics/r/cpanchovy.htm

-sw

Andy said:

Have been wondering about compound butters.

I've got a jar of unopened saffron I bought last year and was debating on
making a compound butter with that. Waste of saffron?!?

Another is rosemary. I think that's a common version?

What are some of your favorite compound butters and maybe a recipe?

I'm stuck with diet margarine lately so it can use all the help it can get!

Thanks in advance,

Andy

Andy:

One of my favourite topics.

Beurre d'Ail, bercy, ravigote, snail butter, beurre d'estrgon, homard,
marchande de vins, montpellier, de moutarde, are just a few of the
recipes i have available, some are more complex than others, the beurre
monpellier is made with butter, herbs, shallots, spinach, gherkins,
garlic, anchovy, oil & egg yolks.

The beure moutrarde is just mustard and butter.

Beurre a la Maitre d'Hotel is butter, parsley, lemon and if desired a
bit of mustard.

Beurres Printaniers are prepared using cooked vegetables which are then
pounded in a mortar with an equal amount of butter.

There are several butters i know of that are made with a cup of wine
reduced by half and mixed with various herbs, spices and butter.

If any of the above is of interest to you i can elaborate with more
precise instructions.

Though how they might work with margarine i don't know.
--
JL

Joseph Littleshoes said...

Quoted message said:

Beurres Printaniers are prepared using cooked vegetables which are then
pounded in a mortar with an equal amount of butter.

Something like that sounds good! Ratio, half-half?

Thanks,

Andy

Andy said...

Quoted message said:

Joseph Littleshoes said...

Quoted message said:

Beurres Printaniers are prepared using cooked vegetables which are then
pounded in a mortar with an equal amount of butter.

Something like that sounds good! Ratio, half-half?

D'OH!

Thanks,

Andy

Andy said:

Joseph Littleshoes said...

Quoted message said:

Beurres Printaniers are prepared using cooked vegetables which are then
pounded in a mortar with an equal amount of butter.

Something like that sounds good! Ratio, half-half?

Thanks,

Andy

Yes, basically half & half. Hers the complete entry From "Le Guide
Culinaire" by August Escoffier for these "Srpingtime Butters"

Beurres Printaniers
-------------------

These butters are prepared using vegetables and are frequently employed
in the finishing of soups and sauces.

The vegetables are first of all cooked according to their particular
nature, e.g. carrots and turnips are stewed in butter and bouillon, and
green vegetables such as French beans, peas and asparagus tips are
cooked in boiling salted water until just tender. The cooked
vegetables are then pounded with an equal amount of butter and passed
through a very fine sieve.
--
JL

Andy said:

Joseph Littleshoes said...

Quoted message said:

Beurres Printaniers are prepared using cooked vegetables which are then
pounded in a mortar with an equal amount of butter.

Something like that sounds good! Ratio, half-half?

Thanks,

Andy

Yes, basically half & half. Hers the complete entry From "Le Guide
Culinaire" by August Escoffier for these "Srpingtime Butters"

Beurres Printaniers
-------------------

These butters are prepared using vegetables and are frequently employed
in the finishing of soups and sauces.

The vegetables are first of all cooked according to their particular
nature, e.g. carrots and turnips are stewed in butter and bouillon, and
green vegetables such as French beans, peas and asparagus tips are
cooked in boiling salted water until just tender. The cooked
vegetables are then pounded with an equal amount of butter and passed
through a very fine sieve.
--
JL