What is compound butter you ask? Simply put it is a mixture of butter and other ingredients. These other ingredients are whipped into the butter, reformed in plastic wrap, chilled, and then melted onto meats (steak in this case) or into various sauces. It is relatively simple to make and infinite combinations of flavours can be added to the butter to compliment whatever meat you are serving.
- 1/2 cup of salted butter (1 stick) room temperature
- 2 TBSP minced garlic
- 2 TBSP finely chopped rosemary
- 2 TBSP diced shallot
- 1 TBSP white wine vinegar
Place room temperature butter in a small mixing bowl. Mix all ingredients thoroughly into the butter.