Compound Butters for Camping

[renodesertfox]

Howdy,
A slice of flavored butter placed on a hot-from-the-grill steak, hamburger, chop, fish fillet, or piece of chicken melts to form an almost-instant bit of sauce. Compound butters keep for several days in a camp cooler near a block of ice, or they may be frozen and kept for several months, reused at a latter date. The herb butter is especially good on steak, chops, and hamburgers, while the lemon butter enhances fish & chicken. Pork and beef are good with the mustard butter.


HERB BUTTER

• 1/2 cup (4oz) unsalted butter, at room temperature
• 2 tablespoons chopped fresh tarragon, sage or cilantro or 2 tespoons dried tarragon or sage
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

LEMMON BUTTER

• 1/2 cup(4 oz) unsalted butter, at room temp
• 4 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2teaspoons finely grated lemon zest
• 1/2 tespoon salt
• 1/4 teaspoon freshly ground pepper

MUSTARD BUTTER

• 1/2 cup (4 oz) unsalted butter, at room temp
• 3 tablespoons Dijon Mustrad
• 2 tablespoons chopped shallots or green onions
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

DIRECTION:

Select the compound butter that compliments the food you are serving. In a bowl beat the butter with a wooden spoon or hand-held mixer until smooth(it may take a little time-what are you a whimp), then gradually beat in all the remaing ingredients. Here is the trick: Form the butter mixture into a rough log about 4 inches long(10cm) and 1 inch(2.5cm) in diameter. Wrap in plastic wrap and chill until firm. To serve, cut into slices 1/2 inch(12mm) thick. Yum, Yum! And I'm your Uncle Fox, by cracky!

PS: I will probably refer back to these compound butters for another menu so don't throw this away. Let's go camping!

[jpurdy]

this is another keeper