Meat Manager, Sean Macfarlane shared some compound butter recipes earlier this year on CBC Shift with Vanessa Vander Valk, and we wanted to make sure you had a chance to get them online so you can make them easily without having to write them down.
Compound butter is an easy way to add a ton of flavour to your steak, which is primarily how Sean uses them. You can also melt them into pasta, on burgers or chicken breasts!
Pesto Compound Butter Ingredients:
- 1 cup salted butter
- 3 tbsp pesto
Lemon Herb Compound Butter Ingredients:
- 1/2 cup salted butter
- tbsp lemon juice
- tbsp herbes de province
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Melt in the microwave
- Pour into icecube trays; if you’d rather not freeze it in icecube trays, you can store in a ramakan or in roll in some wax paper (as above)
- Place it in the fridge for 20 minutes before you serve it.
- You can keep in the fridge for 3 weeks, and in the freezer for about 3 months
- Use on steak, a burger, chicken breast, melt into pasta, the sky is the limit!
Freezing them in a tray gives you several portion-sized servings that you can use easily.