MAKING PRETTY COMPOUND BUTTER

LABEL

Butter is a dairy product made from the fat and protein components of churned cream consisting of approximately 80% butterfat. It is a semi- solid emulsion at room temperature, and relatively stiff when refrigerated. Butter has been around ever since the first person that ever milked a goat and accidentally shook it. Butter burns rather easily (150 degrees F) unless it is clarified (See Recipe) which lifts its smoke point to 200 degrees F. Compound (flavored) Butters are often used by restaurants for enhancing many different foods, Steaks, Hamburgers, Pancakes, etc. The texture and flavor of Butter is NOT altered by freezing it (if WELL sealed) for very long periods. Butter can be safely stored at room temperature in a tightly sealed container for extended periods without spoiling.

JUMP TO RECIPE PICTURES == MAKING PRETTY COMPOUND BUTTER ROLLS == BACON & CHIVE COMPOUND BUTTER == == FRESH BERRY COMPOUND BUTTER == BLUE CHEESE COMPOUND BUTTER == == BOURGUIGNON COMPOUND BUTTER == CREAMY BUTTER SAUCE == A HOME CHURNED BUTTER == == CHIVE COMPOUND BUTTER == CILANTRO & LIME COMPOUND BUTTER == == CLARIFIED BUTTER == CRAB COMPOUND BUTTER == DRAWN BUTTER == == SWEET FRUIT COMPOUND BUTTER == GARLIC COMPOUND BUTTER == == GORGONZOLA & SCALLION COMPOUND BUTTER == GREEN GIANT BUTTER SAUCE == == MAITRE D’HOTEL COMPOUND BUTTER == MUSTARD COMPOUND BUTTER == == NICOIS COMPOUND BUTTER == NITER KIBBEH CLARIFIED BUTTER == == RED WINE COMPOUND BUTTER == ROASTED GARLIC & SHALLOT COMPOUND BUTTER == == SAVORY HERBAL COMPOUND BUTTER == SHALLOT COMPOUND BUTTER == == ROASTED RED PEPPER COMPOUND BUTTER == TARRAGON COMPOUND BUTTER ==

BLUE CHEESE COMPOUND BUTTER

BOURGUIGNON COMPOUND BUTTER

LABEL

CREAMY BUTTER SAUCE

A HOME CHURNED BUTTER

CHIVE COMPOUND BUTTER

LABEL

CILANTRO & LIME COMPOUND BUTTER

CLARIFIED BUTTER

LABEL

CRAB COMPOUND BUTTER

DRAWN BUTTER

SWEET FRUIT COMPOUND BUTTER

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GARLIC COMPOUND BUTTER

GORGONZOLA COMPOUND BUTTER

GREEN GIANT BUTTER SAUCE

MAITRE D’HOTEL COMPOUND BUTTER

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MUSTARD COMPOUND BUTTER

NICOIS COMPOUND BUTTER

RED WINE COMPOUND BUTTER

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ROASTED GARLIC COMPOUND BUTTER

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SAVORY HERBAL COMPOUND BUTTER

SHALLOT COMPOUND BUTTER

ROAST RED PEPPER COMPOUND BUTTER

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TARRAGON COMPOUND BUTTER

RON K’S KITCHEN

BUTTERS & COMPOUND BUTTERS

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SEE DISCLAIMER BELOW

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NITER KIBBEH CLARIFIED BUTTER

THE STICKY MENU BAR IN THE MIDDLE IS THIS SECTIONS RECIPE QUICK LINKS

THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTIONS

LABEL

Butter is a dairy product made from the fat and protein components of churned cream consisting of approximately 80% butterfat. It is a semi-solid emulsion at room temperature, and relatively stiff when refrigerated. Butter has been around ever since the first person that ever milked a goat and accidentally shook it. Butter burns rather easily (150 degrees F) unless it is clarified (See Recipe) which lifts its smoke point to 200 degrees F. Compound (flavored) Butters are often used by restaurants for enhancing many different foods, Steaks, Hamburgers, Pancakes, etc. The texture and flavor of Butter is NOT altered by freezing it (if WELL sealed) for very long periods. Butter can be safely stored at room temperature in a tightly sealed container for extended periods without spoiling.

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