Recipes for making your own compound butter abound on the Internet. You don’t have to look far to find images of perfectly rolled butter logs infused with herbs, spices, and even freeze dried fruits. There’s a reason these photos and recipes are so prevalent: compound butter is delicious and makes cooking simple.
And Epicurean’s packaged compound butters make cooking even simpler. Our compound butters are ready-to-go and already infused with the sweet and savory tastes you love.
How to Use Compound Butter
While you can incorporate compound butter (which, by the way means flavored butter) at the start of the cooking process—say, as you saute your onions—it’s not what we recommend. That’s because all those extra hints of spice or herbs will cook out if you introduce the butter too soon. When you eat something with Epicurean Butter, we don’t want you to think that there’s only a hint of flavor. We want you say, “wow, that’s some delicious _________!” (enter favorite flavor here).
To achieve that “wow factor,” it’s best to finish a dish with compound butter—that’s why compound butter is also sometimes called “finishing butter”— and start the dish with whatever butter or oil you typically cook with. Then, when the dish is complete and you are ready to dig in, add your tablespoon or two (or three) of compound butter and allow it to melt delicately from the heat of the already cooked dish.
Often we will leave the butter alone on a piece of meat or fish and let it do the job itself, but if it’s a vegetable, we will stir or toss before serving for equal distribution.
Roasted Carrots with Maple Syrup Finishing Butter Recipe
1 lb carrots (either baby carrots or large carrots halved longways then quartered at a diagonal)
1 glug of extra virgin olive oil
1/4 tsp salt
1 tbsp fresh parsley, finely chopped
1 tbsp (or more) Maple Syrup Epicurean Butter
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Grease the foil so carrots do not stick.
Wash, peel, and cut carrots (if necessary).
In a mixing bowl, toss carrots with olive oil and salt.
Roast for 12-15 minutes making sure to flip over about half way through. When slightly browned and tender, they’re done.
Quickly transfer carrots back to the mixing bowl and add the butter and parsley. Allow butter to melt then toss. Add more butter and salt to taste.
If you want to make easy cooking even easier, stop by your local Kroger grocery store and look for the pre-packaged veggie skillets in the produce aisle. Epicurean Butter offers a variety of veggie and veggie blends with single-serve, 1 oz butter packets. Talk about an easy dinner idea!