The Compound Butter Sauces

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Compound butter sauces, also known as beurre composé sauces, are made by blending flavoured butter with other ingredients to create a rich and flavourful sauce. Here are a few examples of compound butter sauces:

 

1. Garlic Butter: Garlic butter is made by mixing softened butter with minced garlic and often includes herbs like parsley or chives. It adds a savoury and aromatic element to dishes and is commonly used with grilled meats, seafood, or as a spread for bread.

 

2. Herb Butter: Herb butter is made by combining butter with finely chopped fresh herbs such as parsley, thyme, rosemary, or basil. The herbs infuse the butter with their flavours, creating a versatile sauce that can be used for basting meats, flavouring vegetables, or melting over grilled fish.

 

3. Lemon Butter: Lemon butter, also known as beurre blanc, is made by combining butter, lemon juice, and sometimes white wine or vinegar. The acidity of the lemon adds a bright and tangy flavour to the butter, making it a popular sauce for seafood, grilled chicken, or vegetables.

 

4. Anchovy Butter: Anchovy butter is made by blending softened butter with mashed anchovies, garlic, and sometimes herbs or lemon juice. It provides a salty and umami-rich flavour that pairs well with roasted meats, grilled vegetables, or as a seasoning for pasta dishes.

 

5. Truffle Butter: Truffle butter is made by incorporating finely chopped or grated truffles (or truffle oil) into butter. It adds a luxurious and earthy flavour to dishes and is often used as a finishing touch for steaks, pasta, or risotto.

 

Compound butter sauces are versatile because they can be prepared in advance, chilled, and sliced into rounds or rolled into logs for easy use. These flavoured butters can be stored in the refrigerator or freezer until needed, allowing you to enhance the taste of various dishes with their rich and distinct flavours.

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