Making compound butter is just fun. It's nearly impossible to go wrong when you mix fresh herbs and creamy butter, everything just tastes good. Compound butters are a great way to preserve the flavors, medicinal benefits and nutrition of herbs, fruit and flowers, long after their season is past. Finally, compound butters are an essential chef's tool to infuse dishes with flavor. As the butter melts, it seeps into the crevices of meat, fish, etc. and carries the fresh flavors with it. For a vegetarian, you could use the butter on pasta or grilled veggies!
Wood sorrel is great for compound butter, the sharply sour citrus flavor contrasts with the sweet,
creaminess of the butter. Use quality, grass-fed butter for the best results.
creaminess of the butter. Use quality, grass-fed butter for the best results.
For each 1/4 lb of unsalted butter (1 stick) I used about 1 cup of fresh wood sorrel, lightly packed and 1/8 teaspoon of sea salt.
I minced the sorrel first, in the food processor, before adding the butter (in 1/2 cubes) and salt. I processed everything until very smooth. At first, the butter looked smooth but still had a lot of fibrous textures from the stems, so I just kept going. Eventually it became really smooth and creamy.
Once you have it the way you want it, you can wrap small amounts in plastic wrap, and freeze it.
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