How To Make Compound Herb Garlic Butter - Best Steak Topping
How to cook the perfect steak:
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So first of all, what is compound butter? In Germany, it's very popular for steaks and it's called Kraiter Butter which means as much as herb butter. It basically consists of a high-fat content butter because typical butter in Germany or in France has a higher fat content than for example, in the US. So you always want to start with either European butter or European style butter. Why? Because fat absorbs flavor and enhances them and that's what you want on your steak.
For the first step, I simply chuck up the butter and let it sit outside of the fridge so it can soften so I can easily mix it up later.
Now it's time to get some fresh herbs. We always keep some around in our garden and for a compound butter, I really like chives, thyme, oregano, sage, dill as well. At the end of the day, you can really do it with all kinds of herbs. It's just important they're fresh. If you use dry herbs, they're not flavor intense enough. If you use frozen herbs, they're simply too moist which is not good for the butter, so only go with fresh ones.
All I do now is use a sharp chef's knife and really finely chop up my herbs. Usually, for a stick of butter, I get a good handful of herbs. Now I add a pinch of Mesquite salt to it and a little bit of Hungarian paprika. Don't overdo it, you don't want it to be a dominant taste but just a side flavor of the compound butter.
My secret ingredient for the butter is fish sauce because it adds that savory umami flavor that makes things taste so good.
Finally, I chop up a small clove of garlic. Alternatively, I could also add a little bit of shallot because that rounds out the flavor of the butter.
Once it's all minced up I add it to the bowl and stir it with a wooden spoon trying to mash it up so everything is evenly distributed.
By now, the butter should be noticeably softer so you can easily mix everything up so you create an evenly green mass. Once everything is mixed, I get out a piece of parchment paper and put the butter in the middle. now I simply twist the ends so I create a little log that almost looks like a sausage. At this point, the butter is relatively soft and I add it back to the fridge so it can harden again.
Later on, when your steak is ready you can simply cut little rounds out of it and add them on top of the steak and it will melt slowly and create an additional flavor enhancement for your steak.
That being said, compound butter never goes unused in our household because we use it on so many things, maybe eat it on bread so it's really something that you can make a lot of. I find that it gets better the older it gets and so it's just always something you can have in your fridge without worrying about it getting too old.
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How to Make Garlic Herb Butter | Chef Tariq
Garlic herb butter has to be one of the most amazing flavorings that has ever come along in the world ????????
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Oven Roasted Turkey recipe - the best Garlic Herb butter Turkey recipe
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INGREDIENTS:
* 14-pound whole turkey
Brine ingredients:
* fill a 30 qt stock pot half way with water and bring to a boil
* 1/4 cup whole pepper corns
* 2 cups of salt
* 1 cup sugar
* 1 large onion halved
* 2 bulbs of garlic half
* 2 oranges halved
* Bundle of 6 scallions
* A bundle of 4 sprigs each of rosemary, thyme, and sage
* 4 bay leaves
Herb butter ingredients:
* 1 cup fresh flat leave parsley
* 2 sprigs each rosemary, thyme, sage
* 3 scallions
* 2 tsp salt
* 1 tsp crushed black pepper
* 1 tbsp each garlic and ginger paste
* 4 tbsp olive oil
* 1 tbsp all purpose seasoning (substitute with 1 chicken bouillon cube)
* Juice of 1/2 a lime or lemon
* 2 sticks = 1 cup of unsalted butter
*** Bake at 450° F during first 30 mins, and turn heat down to 350°F for rest of roasting time of 2-3 hrs, or until core temperature/thermometer guide pops out, or core temperature reads 165°F or more ***
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Making a Honey and Herb Infused Butter: An Anti-Inflammatory Turmeric Honey Butter Recipe
About this video: This is a recipe for an anti-inflammatory herbal honey butter spread using raw honey and turmeric. It's a guide for how to make an herbal infused honey butter, and you can certainly substitute different herbs for whatever purposes you like!
If you can't use butter, you can choose to use ghee, or clarified butter, instead. For those who are lactose intolerant, ghee is a great option!
To use this butter, simply add it to your cooking, your cereals, smoothies, on toast, pancakes, and however else you'd use honey butter! This bright yellow butter is shelf stable if you use ghee, and makes a GREAT gift!
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