Whipped Butter for Grilled or Sautéed Fish

Preparation info

  • Difficulty


  • Yield:

    8 to 10


Appears in


By James Peterson

Published 1991

  • About


butter 8 oz 250 g
warm (not hot) flavorful liquid (see note) ½ cup 125 ml
good-quality wine vinegar (or to taste) 3 tbsp 45 ml
salt and pepper to taste to taste
heavy cream ½ cup 125 ml


  1. Soften the butter in a stand mixer equipped with a paddle blade.
  2. When the butter is soft, put the whisk attachment on the mixer and whip the butter while slowly adding the flavoring liquid. Slowly add vinegar to taste. Whip the butter until it is light and airy, usually for about 8 minutes. Season with salt and pepper.
  3. Season the cream with salt and pepper. Whip the cream and fold it with the butter.

Whipped Butter Variations

Whipped butters can be based on stocks, cooking liquids, vegetable purées, or infusions whipped into appropriate compound butters. A whipped butter for grilled chicken might consist of brown chicken stock reduced with shallots or garlic and finished with tarragon, tomato, sweet red pepper, or mustard butter. Whipped butters for fish can be based on court-bouillon, fish stock, or the fresh cooking liquid from the poached or braised fish. Red wine whipped butter for fish can be prepared using red wine fish sauce as a base and finished with herb butters, crustacean butters, or coral butters.