Avocado Compound Butter Recipes
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
AVOCADO COMPOUND BUTTER
Provided by Alton Brown
Time 3h10m
Yield approximately 8 ounces of butter
Number Of Ingredients 7
Steps:
- Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.
AVOCADO COMPOUND BUTTER
You can cook a steak, chicken, or even fish and top it with a a coin of compound butter to add delicious buttery flavor running down your piece of meat.
Provided by Mitchell Reed
Categories Compound Butters
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place avocados, butter, jalapeno peppers, lime zest, lime juice, cumin, paprika, salt, and black pepper in a food processor; pulse until blended and smooth, 1 to 2 minutes.n
- Place a large piece of plastic wrap on your work surface. Scoop avocado mixture out into center of plastic wrap. Fold bottom edge of plastic wrap over mixture and roll into a log, twisting ends to seal. Chill until firm to the touch, about 2 hours in the refrigerator or 1 hour in the freezer. Slice into coins to serve.n
Nutrition Facts : Calories 137.6 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 3.9 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 64.9 mg, Sugar 0.6 g
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- Add all of the ingredients to a food processor or high-speed processor and blend until super smooth. Scrape down the sides as you go to ensure the mixture is consistent.
- You can use the mixture immediately for a whipped soft consistency. Alternatively, spoon the mixture onto a sheet of parchment paper or cling film. Carefully shape into a log, making sure there are no air bubbles. Then wrap at the ends like a Christmas cracker.You can also scoop it into an airtight container. If doing so, add a layer of clingfilm over the top, touching the surface of the avocado butter - this will help to stop it browning for longer.
- Store the avocado butter covered tightly in the refrigerator and aim to use it within 3-4 days. It will usually last up to a week but will begin to brown before then (it's still okay to use at this point, it's just not as "pretty").You can also freeze the butter. I haven't done this before, but I imagine it would be okay for up to 1-month at-least.
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