It is quite common that in the kitchen we sometimes get hotheaded because we don’t know how to accompany a simple dish like a grilled steak, steamed vegetables or baked fish. It is true that making certain sauces when we have made a very easy dish can be somewhat cumbersome.
Fortunately, once again we resort to a trick by television chef Karlos Arguiñano to offer you an all-terrain butter that you can use for endless fish, vegetable or meat recipes and that, in addition, it can wait for you in the fridge perfectly without complications.
In addition, the Gipuzkoan chef also gives the option that we freeze this compound butter if we are not going to use it completely and thus we can go on resorting to it when we need it, taking advantage of alternatives to the best method for preserving already cut aromatic herbs.
In the same way, you will see that this all-terrain butter recipe that Arguiñano suggests is perfect for take advantage of those fresh aromatic herbs that we have at home and to those of us who do not know which way to go and prevent them from drying out.
The recipe has no mystery and is what haute cuisine is called butter maitre d’hotel and that it is still a compound butter (beurre composed) That dress with different aromatics of our choice.
Although we can play with the ingredients we want, the most basic ones usually have chopped parsley, although Karlos Arguiñano in his program opted for a butter with chives and basil. It is also common to add lemon juice, salt and a pinch of ground pepper, and its preparation is very simple.
In this case, all you have to do is take a good butter, bring it to the point of ointment and add finely chopped herbs (the ones you want: tarragon, mint, oregano, rosemary…), then mix the herbs well and make a roll with this butter and with a little plastic wrap and put it in the fridge or freezer (if we are not going to use a large quantity). When we are going to use it, we cut a piece of this butter and we can already season our dishes without complications in a matter of seconds.
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In the most French recipes, it’s about being pretty generous with the parsley. Where it is estimated that we use about a tablespoon and a half of chopped parsley for every 50 grams of butter. In addition, as in other recipes that we have brought such as butter with fine herbs or the recipe for Café de Paris sauce, you can also add minced shallot, vinegar or Worcestershire sauce.
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