Compound Butters

Compound betters are a very useful addition to the flavouring and presentation of dishes,
particularly in the case of grilled fish and meats, where they take the place of sauces.
Parsley butter is best known however, they come in two types, mainly those with a savoury flavour
and a few with the addition of sugar for sweetness in dishes such as pancakes.

Parsley Butter ~ Beurre Maitre d’hotel

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Parsley chopped 150g
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.
Note – this butter is served with grilled fish and steaks of all types.

Dill Butter ~ Beurre l’aneth

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Dill weed chopped 150g
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.

Tarragon Butter ~ Beurre estragon

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Tarragon leaves chopped 150g
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.
Note – dill and tarragon butters are served with grilled fish, veal and lamb.
Mixed Herb Butter ~ Beurre fines herbes

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Parsley chopped 30g
Chives chopped 30g
Tarragon chopped 30g
Basil chopped 30g
Chervil chopped 30g
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.

Anchovy Butter ~ Beurre anchois

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Anchovy fillets 18
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Pass through a fine sieve
3. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
4. Place in fridge to harden. Cut into 1-2 slices per portion.

Lemon Butter ~ Beurre au citron

Soft butter 1k
Lemon zest and juice 3
Worcestershire sauce 4tbsp
Salt and pepper To taste
Method
1. Wash, dry and grate the zest of all the lemons.
2. Combine all ingredients in a bowl or food processor, mix well while slowly adding the
juice of all three lemons.
3. Correct seasoning.
4. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
5. Place in fridge to harden. Cut into 1-2 slices per portion.
English Mustard Butter ~ Beurre moutard Anglaise

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
English mustard 2-3tbsp
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.

French Mustard Butter ~ Beurre moutard Francaise

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
English mustard 4-5tbsp
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.

Horseradish Butter ~ Beurre Raifort

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Horseradish freshly grated 150g
Or
Creamed horseradish (jar) 250g
Method
1. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
2. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
3. Place in fridge to harden. Cut into 1-2 slices per portion.

Note – mustard and horseradish butters are usually served with grilled herring and other similer
grilled fish.
Red wine Butter ~ Beurre vin rouge

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Shallots 500g
Red wine 750ml
Method
1. Finely chop the shallots
2. Cook in the red wine until almost dry then cool
3. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
4. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
5. Place in fridge to harden. Cut into 1-2 slices per portion.

Note – served with grilled or fried fish, steaks, cutlets, medallions, escalopes.

Garlic Butter ~ Beurre

Soft butter 1k
Lemon juice 1
Worcestershire sauce 4tbsp
Salt and pepper To taste
Parsley chopped 150g
Garlic cloves 24
Method
1. Crush the peeled garlic cloves with a little salt.
2. Combine all ingredients in a bowl or food processor, mix well and correct seasoning.
3. Divide into 3-4 batches, place on wet greaseproof paper, wrap and roll into a neat roll about
5cm in diameter, twist ends to create sausage shape.
4. Place in fridge to harden. Cut into 1-2 slices per portion.

Note - served with snails, steaks, grilled fish

Chervil 30g
Tarragon 30g
Parsley 30g
Watercress leaves 30g
Spinach leaves 30g
Shallot finely chopped 1
Capers chopped ½ tsp
Anchovy minced 1
Garlic clove crushed ¼ tsp
Yolk of hard boiled egg grated 1
Salt and pepper To taste
Butter softened 125g
Olive oil 1tbsp
Method

1. Place a medium-sized pot on the stove and fill with water. Heat to a boil.
2. While the water is heating, fill a bowl 3/4 full of cold water.
3. When the water begins to boil, add the chervil, parsley, spinach, tarragon, and watercress. Let
them simmer for 1 minute; remove the pot from the heat; pour the contents through a colander
to drain the water from the leaves; then plunge the leaves into the bowl of cold water for 30
seconds.
4. Remove the leaves from the cold water and press gently to remove most of the moisture from
them.
5. In a large mortar, or in a blender or food processor, pound or process the leaves into a puree
with the shallots, gherkins, capers, anchovy fillets, garlic, egg yolks, butter, and olive oil. The
color of the butter should be a sweet green. Add salt and pepper to taste, and more shallots,
gherkins, capers, or anchovies if the flavor is not pronounced enough for your liking.
6. Put the butter into an airtight container and refrigerate until use.