Compound butter is very popular and works as a perfect tool to add extra flavor or depth to any dish. All you need is room temperature softened butter and flavoring components like herbs, garlic, citrus or whatever spices you prefer. Mix it up, roll it in a plastic wrap and let it set in the freezer. Once you made you flavored butter, it can stay in the fridge for up-to three months.
It’s a quick and easy way to give a gourmet touch to any dish!
This flavorful compound butter is adapted from this very informative book on spices by Ana Sortun. What caught my attention was the usage of saffron in the butter. Saffron, as we all know, is one of the most expensive and exotic spices in the world. A little bit of saffron can go a long way. Always be very careful not to add too much of saffron in any dish otherwise, it will taste bitter.
The zest from the citrus, the sweetness from the saffron and the refreshing flavor from the parsley blended beautifully and gave a gorgeous sunny color to the compound butter. You can have it with soup, grilled meat and fish or just spread it on plain toast.
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Flavorful Citrusy Compound Butter
- Total Time: 15 minutes
- Yield: 2 sticks butter
Description
This citrusy compound butter combines saffron, blood orange, and lemon for a vibrant and flavorful addition to any meal.
Ingredients
- 2 sticks (225 g) of butter, softened at room temperature
- 1-1/2 tbsp Marsala wine
- 1 tsp saffron
- Zest of one medium blood orange
- Juice of 1/2 medium blood orange
- Zest of one lemon
- Juice of 1/2 lemon
- 1 tbsp fresh parsley, finely chopped
Instructions
- In a small bowl, combine the Marsala wine and saffron. Let it sit for about 5 minutes to allow the saffron to infuse the wine.
- Add the zest and juice of the blood orange and lemon to the saffron mixture. Stir in the chopped parsley.
- In a larger bowl, place the softened butter. Gradually add the saffron and citrus mixture to the butter, mixing thoroughly with a wooden spoon until well combined.
- Transfer the mixture onto a piece of plastic wrap. Shape it into a log and wrap it tightly.
- Place the wrapped butter in the freezer for at least 10 minutes to set. Once firm, it can be stored in the refrigerator for up to three months.
Notes
- Use this butter to enhance the flavor of soups, grilled meats, and fish, or simply spread it on toast.
- Be cautious with the amount of saffron, as too much can make the butter taste bitter.
- The butter can be stored in the refrigerator for up to three months, making it a convenient option for adding a gourmet touch to dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0
- Sodium: 2
- Fat: 11
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 30
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Frequently Asked Questions
Why is saffron bloomed in Marsala wine rather than added directly to the butter?
Blooming saffron in liquid activates its colour and flavour compounds before the spice hits the fat. I let the saffron steep in 1½ tablespoons of Marsala wine for about 5 minutes, then combine that infused liquid with the citrus zest and juice before folding everything into the softened butter.
How much saffron should I use — can I add more for a stronger flavour?
I use 1 teaspoon, and I caution you: be very careful not to add too much saffron in any dish, otherwise it will taste bitter. A little bit of saffron can go a long way.
How long will this compound butter keep, and does it need to stay in the freezer?
Set it in the freezer for at least 10 minutes initially to firm up, but long-term storage is in the refrigerator. It keeps for up to three months in the fridge, making it a practical prep-ahead condiment.
