A compound butter is made by mixing various seasonings into softened
whole butter. These butters give flavor and color to small sauces or may be served as sauces in their own right. For example, a slice of Herb butter can be placed on a grilled steak or a piece of fish at the time of service. The butter quickly melts, creating a flavorfull sauce. A slice or two of your favorite compound butter on top of piece of beef, chicken, or fish before baking will more deeply incorporate the flavor. Compound butters can also be used in breads, on toast, in a simple pasta, or wherever you like.
Butter and flavoring ingredients can be combined with a blender, food processor, or mixer.Place mixed butter in a long line Using plastic wrap or wax paper.The butter is then rolled into a cylinder, chilled then sliced as needed.Compound butters made this way can be kept in the fridge for a week or keep in the freezer almost indefinately.
Medicated butter, beeing clarified, needs to be mixed with unsalted butter in order to get a more full bodied flavor.Feel free to experiment with different ratios, I use a 3 to 1 ratio. (thats 1/4 Lb. medicated butter and 3/4 Lb. whole butter makes 1 Lb. butter). My medicated butter is pretty strong so this ratio is good for me.