Restaurant menus revisit compound butters

Many chefs around the country are discovering what a dollop of compound butter can add to a dish. Blends include jerky, pumpkin seeds, saffron, black truffle, hot sauce and maple, caviar, miso and more. These creative combinations are ideal for enhancing breads, meats, pastas and vegetables.Celebrate the richness of butter by updating this classic concept, ranging from savory to sweet with spicy, salty, umami and herbaceous notes.

Beef and butter: At Brennan’s of Houston, the cast iron-seared Ranch Strip Forestiere is served with black truffle butter, while Anticucho Beef Filet at Picca in Los Angeles is accompanied by sea urchin butter and garlic two ways.

Black Truffle Compound Butter
3 oz. black truffle, sliced
½ tsp. black truffle oil
8 oz. unsalted butter, room temperature
1 tsp. shallots, minced
2 cloves garlic, smashed and finely chopped
1 Tbsp. freshly chopped rosemary
1 Tbsp. freshly chopped thyme
1 Tbsp. freshly chopped sage
pinch of salt and pepper

Using a hand mixer, beat butter, truffles, truffle oil, garlic, shallots, rosemary, thyme, sage, salt and pepper in a large bowl until the butter is creamy. Place butter in center of a long sheet of plastic wrap and roll into shape of a log. Refrigerate until firm. Will keep up to one month, frozen.