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Published 1998
Compound butters are easy to make, and a small portion certainly won’t kill you. The butter is creamed (beaten until light and fluffy—a stage the French call en pommade), then seasoned with intense flavorings. The resulting mixture is rolled in a sheet of plastic wrap or parchment paper to form a thick cylinder. Thus prepared, the compound butter can be stored in the refrigerator or freezer. When you need it, simply cut off a slice and place it atop a piece of grilled meat or seafood.
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