Compound Butters for Grills and for the Finishing of Sauces and Hors-D’oeuvre

Appears in

Notes on the preparation of Compound Butters
Many of the compound butters included in this chapter, with the exception of those made from shellfish, are little used today. However, they can play a valuable role in certain areas such as the herb butters being served with grilled foods and other butters being used for finishing soups and sauces. In these cases the butters help to accentuate and stabilize the particular flavour and properties in a very definite manner. It is therefore suggested that the foregoing observations regarding the use of compound butters be given all due consideration.