Edouard de Pomiane, in his cookbook “French Cooking in Ten Minutes” (which is, in my estimation, in the top three of the greatest cookbooks of all time), suggests serving a pan-seared steak rare, with a lump of butter slid underneath it on the plate. (Any questions as to why I love this book so much?)
Butter has no equal or substitute in the cook’s arsenal, and fresh artisan butter is impossible to improve upon. But even butter can be beautified with accents like lemon and mustard, or garlic and chive, or red wine and shallots, or maple and vanilla. They are lovely spread on fresh bread, or as toppers on vegetables, potatoes, or even a filet of fish or chicken. Sweet butters are excellent on toast or on pancakes or oatmeal, but also on a pork chop. Make extra; it freezes beautifully for up to one month.
Garlic-Chive Butter
Ingredients
1 large garlic clove
1 stick unsalted butter, softened
About 2 tablespoons fresh chives, minced
Pinch salt
Directions
Peel and mince garlic as fine as possible, or pass through a garlic press. In a small bowl, combine butter, garlic and chives until evenly combined. Salt to taste. Let stand at least 2 hours before serving.
Lemon-Mustard Butter
Ingredients
1 stick unsalted butter, softened
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 teaspoon dried mustard
Salt and pepper to taste
Directions
Cream together all ingredients. Let stand at least 2 hours before serving.
Red Wine-Shallot Butter
Ingredients
1 stick unsalted butter, softened, divided
3 tablespoons finely minced shallot
1/4 cup red wine
Directions
Heat 1 tablespoon of the butter in a medium saucepan over medium heat. Add shallot and cook until soft, about 5 minutes. Add wine and cook until reduced by half. Cool, then cream together wine mixture with remaining butter. Let stand at least 2 hours before serving.
Maple-Vanilla Butter
Ingredients
1 stick unsalted butter, softened
3 tablespoons maple syrup
1/4 teaspoon pure vanilla extract
Directions
In a medium bowl, whip butter with electric mixer until fluffy. Gradually whip in maple syrup and vanilla.
