The use of compound butter will “amp up” your flavor profile for steaks, seafood, vegetables etc. These butters add a savory element to the taste of almost any meats. This process is so simple and once you taste it you will never cook without it. Place a slice on or two on a steak, lobster tail or just about anything you put on the grill and enjoy!
Recipes courtesy of Danielle Bennet’s book “Diva Q’s Barbecue” a must read for the serious griller
Use unsalted butter for all three.
Blue Cheese Butter
- 2 tbsp crumbled blue cheese
- 1/2 tsp kosher salt
- 1/2 tsp finely ground black pepper
Garlic-Chive Butter
- 6 cloves garlic smashed
- 2 tbsp finely chopped fresh chives
- 1/2 tsp kosher salt
- 1/2 finely ground black pepper
Cilantro-Lime Butter
- 1/4 cup chopped fresh cilantro
- 1 lime zest & juiced
- 1/2 tsp kosher salt
- 1/2 finely ground black pepper
Process
Soften butter a 1/4 # butter
Add flavors and whip to evenly distribute
Place the compounded butter on wax paper and roll into a log
Place in the fridge to harden
Once chilled it can be cut into slices