Every Home Cook NEEDS to know how to make this

Discover the magic of compound butter, an underrated culinary gem that packs a punch of flavour into every dish. For us Home Chefs, we take pride in our cooking, but not every dish can be a big effort. For your everyday weeknight dinner, add a disc of a delicious herby compound butter and every meal will be a taste sensation!

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Hey there home sheriffs now try and imagine having a secret source to hand at all times the kind of thing that makes people go this must have an order from a restaurant there’s no way this could be homecooked that’s what today’s video is about and I’m going to talk

About some super complex recipe or some crazy ingredient that’s hard to find no what I’m talking about is probably going to be sitting in your kitchen right now so let’s make a CER and get to it sir hold on to your shopping boards and allow me to introduce to you all

Butter okay okay okay but there’s more to it than just the butter okay so stick with me to find out like stick of butter do you get it do you get my joke about the track okay there’s a whole page of this yes butter cooking with butter is always what a lot

Of chefs will say is the key to flavor and that is true but for us home chefs we can utilize this magic ingredient in another way with a few extra enhancements to create the best thing to have at your your disposal and that’s compound butter we take an already incredible

Flavor agent and Whip It Up mixed with different flavors like herbs spices or even a citrus zest whether you’re melting it over a perfectly cooked steak or spreading on toasted bread every home Chef should have a stick of compound butter to hand ready to break out and

Elevate your homecooked meals to a whole new level and the best part is that you simply make a batch every few months and it will always be there for you in the freezer it’s an absolute no-brainer and it’s so easy to make so let’s get cooking to start with there is one

Negotiable and one non-negotiable the negotiable is you can use either unsalted or salted butter it’s up to you A lot of people will probably say unsalted is preferable as it allows greater control over the seasoning but I say salted already has the ideal salt level so you can just not add salt and

You’re there the non-negotiable is that the butter needs to be soft like soft soft otherwise it will become really difficult to whip up and incorporate the other ingredients so make sure you leave it out the any fr is the day before and you may even want to blast in the

Microwave for 10 to 50 seconds don’t worry though if you don’t have the patience to wait for the butter to soften I’ve got a great variation to try that doesn’t need soft butter so stay to the end to check that out apart from that it’s very much up to you you can

Experiment with different herbs and flavors but typically garlic is always a good base and some MSG if you have it you can make different variations for different foods lemon and Thyme for fish works well Rosemary and Sage for ainal Foods even suned tomato and Basel could

Work great on some for catcher one thing to think about is it often there’s a fresh or dried version of each ingredient and if you use the fresh ingredients the butter won’t keep as long if you only plan on having it in the fridge for quick access if you’re

Freezing the butter it’s not a problem but for butter you’re planning on using up over the week or so then the dried options tend to work better for this video I’m keeping it simple and neutral with some fresh parsley and garlic for a delicious garlic herb compound butter

Simply chop up the parsley very fine and try and use a clean slice with a sharp knife for this so you don’t lose any color and taste from The Parsley a Dull Knife will crush the herb and force out a lot of moisture if your board is dry

And clean after chopping you know you’ve done it right add roughly a tablespoon of that per stick of butter then mince in the garlic and sprinkle in some MSG for 250 g butter I recommend two garlic cloves I’ve added three in the past and find it’s just a touch overpowering and

Just the salt depending on what type of butter you’re using and get to Whiskey you should see the butter lighten in color a bit as it whips and then once it’s all evenly Incorporated you’ve got it made now of course you could go straight into spreading its deliciousness but it

Becomes so much more useful when we chill it so grab some cling film and lay over your chopping board as so and cut off the roll then scoop out the compound butter and lay on the film in a small pile the classic shape for compound butter tends to be a cylinder this way

We can slice off little discs to use as we desire so we grab the botton end of the film and start to fold over pressing down to help the shape continue lifting and folding until you have a cylinder shape and then we can roll it up in the

Film twist the edges tightly and Tuck underneath just like that we have a little cylinder of heaven and put that in the fridge your freezer for a few hours to chill and firm up while we wait for that to chill if you’ve been enjoying this video please do subscribe

To the channel I have lots of tips and recipes to help out fellow home chefs and I hope you can find them useful 3 hours later when you’re ready you can bring out the butter and congratulations your home Chef game has just been transformed this ingredient

Carries so much flavor on top of being good old butter and will melt beautifully into whatever you’re serving for your next dinner you can finish it off with an incredible crown that will coat and elevate your steaks and especially your veggies no more complaints about boring vegetables when

You have this in Your Arsenal compound butter is going to be your new best friend I can guarantee it and it was so simple to make what more could you ask for well funny I should mention if you are in the mood for elevating even the already elevated we can try a variation

That also means you don’t need to remember to soften the butter what you may have come across before is brown butter where the milk solids have been caramelized and darkened this is really flavorful and a little bit nutty and absolutely delicious in its own right so

Why not make compound butter out of it heat up the butter over a gentle heat as you don’t want any of it to burn and allow it to simmer until the color starts to Brown now while that’s Browning there’s a little more to it in order to successfully compound as it’s

Hot we want to cool it gently so the best way to do that is to grab a very large bowl and fill with cold water at ice then set in that a smaller bowl and pour in the brown butter get whisking immediately and keep whisking non-stop eventually the butter will cool enough

That it starts to solidify and you’ll notice it lighten in color and at that point immediately remove from the ice and scoop into a room temperature Bowl it will solidify very quickly and we want it soft enough to be able to mix in the other ingredients however if it does

Get too solid don’t worry just put the bowl over some hot water and the steam will loosen that up quite quickly with all that stunning brown butter I’m adding the same ingredients as before but you put in what you fancy and then same procedure as before Whip It Up

Scoop onto cling film and roll it up for the fridge now textually I will say this works slightly better as a spread before chilling add that to some toast and wow is it good but as a taste enhancer it is next level I use it to finish off my

Mashed potato and I’ll never go back it is just incredible make sure you make a cylinder of this every now and then it makes creating fantastic delicious meals out of regular wheat night cooking so easy have a go yourself and if you agree be sure to give this video a like and

I’ll see you in the next video Until then get cooking