Bourbon Shallot & Chive Compound Butter (GF) (V)
Print RecipeServings: 12 servings
This compound butter goes great on grilled steak or pork. You can change up the ingredients if you are looking for a non alcoholic version or a more sweet version.Feel free to change up the ingredients, there really is not any set in stone rules for making compound butter.
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Recipe Multiplier
- 1 ea 4 oz stick of Butter
- 2 ea Garlic Cloves minced
- 1 ea Shallot minced
- 2 tbsp Chives minced
- 1 ½ tbsp Bourbon
- ½ tsp Kosher Salt
- ½ tsp Cracked Black Pepper
Instructions
- Allow butter to come to room temperature. It should be soft to the touch but not melting.
- Mince the garlic, shallot and chives.
- Place the softened butter in a bowl.
- Add the garlic, shallot, chives, salt & pepper. Mix with the butter, using a rubber spatula or spoon.
- Add the bourbon to the butter mixture. Mix to combine. You may want to switch to a whisk if it is not incorporating with the spatula. Whip to combine
- Once the compound butter has combined, lay out plastic wrap about 8" x 12" in size.
- Scoop the compound butter onto center of the plastic wrap.
- Form the butter into an oblong shape about the size of a butter stick.
- Fold the plastic wrap closes to you over the top of the butter. It should be tight against the butter.
- Fold the plastic wrap farthest from you over the top of the butter toward you. At this point there should be both ends left and right that are excess.
- Grab both ends of the plastic wrap.
- Begin to pull the compound butter toward you while you hold both ends of the plastic wrap. The center wrapped butter should spin tightening the ends of the butter as it twists tighter.
- At this point you can wrap the compound butter in another layer of plastic wrap so the ends do not unwrap in the refrigerator.
- Refrigerate for a few hours until the butter solidifies.
- To use - Remove the butter from the refrigerator 15 minutes before needing to cut portions. Slice the butter into 1/4" slices. Place over hot steak or pork and allow the heat from the meat melt the butter. Rewrap the compound butter and refrigerate to use again when you grill a steak. Serving suggestion - Bourbon Marinated Flat Iron Steak with Bourbon Shallot & Chive Compound Butter Enjoy!