How to Make and Serve aggregate Butters

You will find lots of composition butters featured in French cuisine, from the first-rate parsley butter, known as beurre maitre d'hotel, to more exotic combinations including anchovy and salmon butters. A composition butter is a very easy way to add an elegant touch to any meal. Use your imagination to think up new taste combinations and ways of serving these butters.

Herb Butter

12 OUNCES EQUALS HOW MANY CUPS

You may be able to find beurre maître d'hôtel, or parsley butter; in a gourmand food store. It
usually comes in a log and you slice off a round to serve it. Parsley butter is a first-rate accompaniment to a grilled steak in France, but it would go very nicely on chicken and fish as well. Or you could mix it with steamed vegetables.

Nothing is to stop you from production your own parsley butter. It is very easy and you many enjoy the ease of having a flavorful butter ready in the refrigerator to quickly add to dishes. This recipe, once made with fresh butter, can last in the refrigerator for up to one month.

1/2 cup softened butter 1/4 cup finely chopped fresh parsley juice of 1/2 lemon pepper to taste

Mix completely all of the ingredients. Place the butter on a piece of plastic wrap and shape into a log, about 2 inches in diameter. Place in refrigerator and once it has hardened, slice off rounds as needed.

The French like to stick to the first-rate parsley, but nothing is to stop you from trying separate fresh herbs in your composition butter. Some suggestions are basil, cilantro, chives, tarragon, thyme and dill.

Seafood Butters

Compound butters made with fish are also often found in France. They may be spread on small squares of bread and then topped with various ingredients to form canapes. Here are two separate composition seafood butters for you to try:

Shrimp Butter

1/2 cup softened butter 3 ounces small shelled shrimp pinch of pepper two pinches paprika

Place all ingredients in food processor and mix until smooth.

Anchovy Butter

1/2 cup softened butter 2 ounces anchovy paste pinch of pepper

Place all ingredients in food processor and mix until smooth.

Other composition Butters

Here are some other ideas for composition butters that you might like to try:

Roquefort or Gorgonzola Butter. Mix about two ounces of cheese in 1/2 cup softened butter. Delicious with beef. Tapenade Butter. Tapenade is a crushed olive paste. Mix 1/4 cup with 1/2 cup softened butter. Serve with grilled fish. Thyme Butter. Serve with cold chicken. Chive Butter. Serve with soft boiled eggs. Mustard Butter. Mix one or two teaspoons French mustard with 1/2 cup butter. Good with raw vegetables.

How to Make and Serve aggregate Butters

12 OUNCES EQUALS HOW MANY CUPS