SUN DRIED TOMATO BUTTER (COMPOUND BUTTER)
Sun Dried Tomato Butter is amazing on hot pasta, roasted vegetables, sizzling grilled steak, or oven warmed baguettes and dinner rolls.
Provided by Lisa Hatfield
Categories Sauces, Marinades, & Condiments
Time 20m
Number Of Ingredients 6
Steps:
- Leave the butter out at room temperature for a few hours to soften. PRO TIP: cut the cube into little cubes and it will soften faster.
- Snip fresh herbs and sun dried tomatoes in a small mug or glass jar with clean kitchen scissors until the herbs and tomatoes are finely minced.
- Mix soft butter, 1/4 cup finely chopped herbs and sun dried tomatoes, 1/2 teaspoon sea salt and 1 teaspoon fresh cracked pepper, in a small bowl with a spatula.
- Place your sun dried tomato butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.
Nutrition Facts : Calories 73 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 169 mg, ServingSize 12 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g
SUNDRIED TOMATO COMPOUND BUTTER RECIPE
My Sun-Dried Tomato Compound Butter recipe gives you a deeply flavored butter that is perfect for a quick appetizer or flavoring your entire dinner.
Provided by Gemma Stafford
Categories Ingredient
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together the butter, sun-dried tomatoes, garlic, thyme, lemon juice, black pepper, and salt until well blended
- Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
- Refrigerate for at least 2 hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
SUN-DRIED TOMATO COMPOUND BUTTER
Compound butters are a great way to add flavor to meats and vegetables. They can be kept frozen in the freezer, so always available to perk up dishes. This recipe is by Diane Rossen Worthington and was published in my local paper. The cook time is just the time for the butter to freeze. I've estimated the yield.
Provided by duonyte
Categories Low Protein
Time 6h10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a small food processor, mince the garlic until it's pureed.
- Place all remaining ingredients in the food processor and puree until smooth. (If the tomatoes are large, I'd cut them in half or quarter them).
- Scoop out of the bowl onto a 12 inch piece of plastic wrap or wrapped paper. Form into a log by rolling up the wrap and pushing the butter into shape. Twist ends and refrigerate for at least 4 hours or freeze for 6, until firm.
- To use frozen butter, let it thaw in the fridge until you can slice it. You can also slice your log after it's firm, and freeze individual slices in a single layer.
Nutrition Facts : Calories 1492.6, Fat 153.9, SaturatedFat 89.5, Cholesterol 365.7, Sodium 3804.8, Carbohydrate 34.1, Fiber 7.6, Sugar 0.6, Protein 8.7
SUN-DRIED TOMATO BUTTER SAUCE
This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
- Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
- Remove from the heat and add in the parsley and sundried tomatoes.
- Serve over your favorites.
Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1
SUN-DRIED TOMATO BUTTER
Categories Condiment/Spread Fish Tomato No-Cook Quick & Easy Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.
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- In a food processor, add the sun-dried tomatoes and roasted garlic. Pulse a few times until they start to break up and become more of a paste. If your food processor is large, it may not reach the ingredients very well. This is fine, they will continue to be processed later.
- To the tomatoes and roasted garlic, add the remaining ingredients. Make sure the butter has been softened to room temperature so that it blends well.
- Process until all ingredients are incorporated, approximately 30 seconds. Do not pulse too long or else the butter will start to solidify.
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