I am constantly cooking and trying out new recipes at home, including different cuisines from all around the world. One issue that this can present is not being able to cross utilize certain ingredients that I buy for specific recipes, especially fresh produce.
In my experience, ethnic specific stores often sell things in bulk which can be more than I need for a given recipe. As a responsible cook, I am always trying to minimize food waste and find ways to make use of everything. This week, I wanted to try out a recipe for Beef Rendang, an Indonesian braised beef curry dish that contains tons of aromatics. When shopping for this recipe, the store I was shopping at only sold ingredients such as Thai chiles and lemongrass in large quantities. So, what do I do when I have extra aromatics like this on hand? Make compound butter!
If you are not familiar with compound butter, it’s basically butter with… stuff in it. By stuff, I mean herbs, spices, zests, and other aromatics incorporated into the butter (even black garlic). While you can take this in just about any direction you want, I try to stick to solid matter rather than liquids. Butter is already an emulsification with a set ratio of fat and liquid, that if tampered with can affect the consistency of the butter. So while you can even add things like cooked bacon or cheeses, I would veer away from things like lemon juice or vinegars.
Compound butters are super versatile and can be used as a condiment on proteins or vegetables or to finish sauces. If you take it in a sweet direction and add brown sugar and spices, you can use that to top your pancakes or waffles. Compound butters freeze exceptionally well and are a great way to use up extra ingredients you may have on hand. So, with my extra ingredients I’ll be making a Thai chili and lemongrass compound butter with cilantro, scallion, garlic and lime zest.
I’m going to start out by pre-chopping all of my ingredients, cutting everything fine and uniform. I am going to be using a food processor to make my compound butter, so by chopping everything I will just have to give it a few pulses and not have to worry about turning all of my aromatics into a paste, I still want small bits that I can see in the butter. You can also use any kind of electric mixer, or just mash it with a fork.
I added my Thai chilis, lemon grass, and garlic first since they are more intense flavors. I want to make sure they are very fine.
I then add the rest of my ingredients which are cilantro, scallion, lime zest, unsalted butter, and a pinch of salt. I like to use unsalted butter so I can be in full control of the salt. It's also important I process all these in the food processor until all my ingredients look evenly dispersed, then check for seasoning.
The best way to store this is to be rolled into a tube in plastic wrap, and then frozen. So, I lay down a double layer of plastic wrap on the counter and place my butter in the middle.
Next, fold one side of the plastic over the butter, then continue rolling in that direction.
Take the two ends of the loose plastic wrap in opposite directions until they feel tight, then roll the whole log across the counter to get a cylindrical shape.
This is ready to use now, or be frozen and slice off a coin whenever you need it (pro tip, run your knife under hot water before and between cuts.) This butter is perfect as a finisher to grilled beef, fish or chicken.
Thai Chili and Lemongrass Compound Butter
Yield: 5 oz.
Total time: 10 minutes
1 stick unsalted butter, room temperature
2 Thai chilis, thinly sliced
5 inch stalk lemongrass, halved lengthwise and sliced thin
2 cloves garlic, minced
2 sprigs cilantro, leaves and stems, roughly chopped
1 scallion, sliced thin
Zest of one lime
- Add chilis, lemongrass, and garlic cloves to a food processor and pulse for 15-30 seconds or until all ingredients are chopped very fine.
- Add remaining ingredients and process until evenly combined.
- Wrap in plastic wrap and refrigerate or freeze.
I hope you give this recipe a shot and also keep the idea of making compound butter next time you have extra ingredients on hand. If you want to continue to work with exciting aromatics, join us for our hands-on Date Night: Taste of Thailand class on Friday, April 11 at 6pm at Lincoln Square.
Thai Chili and Lemongrass Compound Butter
Ingredients
- 1 stick unsalted butter, room temperature
- 2 Thai chilis, thinly sliced
- 5 inch stalk lemongrass, halved lengthwise and sliced thin
- 2 cloves garlic, minced
- 2 sprigs cilantro, leaves and stems, roughly chopped
- 1 scallion, sliced thin
- Zest of one lime
Instructions
- Add chilis, lemongrass, and garlic cloves to a food processor and pulse for 15-30 seconds or until all ingredients are chopped very fine.
- Add remaining ingredients and process until evenly combined.
- Wrap in plastic wrap and refrigerate or freeze.
