Ok, I’m changing things up here for my recipe posts. I’m taking inspiration from Liam of EatGoSee and cutting straight to the recipe. I will however share key tips and tricks that will help you achieve better results. This post will share with you recipes for 5 types of Asian Inspired Compound Butter.

But First, What is Compound Butter? Simply put, it’s flavoured butter. It’s butter + other ingredients (mostly herbs or spices). It’s a good way to preserve those other ingredients and to also just have a convenient refrigerated log of all those essential ingredients mixed into butter that you can slice and watch melt on your favourite steak/fish/scones/pancakes on a whim.

There are so many kinds of butters out there that this is a very important question to ask, as not all butters are created equal. It’s more common knowledge that unsalted butter should be used for baking and salted is better for spreading on warm bread, but the answer to which butter is best for making compound or flavoured butter simple and not open for debate: European butter.

What kind of butter should you use when making compound butter? Room temperature, unsalted, European Butter. Some European butter brands I can recommend are Président, Elle & Vire, Isigny Sainte Mère, Paysan Breton, Echiré. Echiré is my very favourite, and the demi-sel is an absolute treat smeared straight on bread.

Why European Butter? European butter has a higher butterfat content (starting at a minimum of 82%), and has a richer, more luscious taste, creamier texture with a yellower tinge to it.

Why Unsalted? Uunsalted European Butter again, because salted has less butterfat content per gram.

Why room temperature?  It’s easier to whip and more malleable.

Best way to store these butters: Wrap them up in a log-shape in cling film or parchment paper while they’re still soft and store them in the fridge.

Here are 6 Asian Inspired Compound Butter Recipes, as well as what they can best be enjoyed with. All the recipes will start with 100 grams of whipped European butter.

Mala Butter (great for stir-fries) 

Ingredients:

• 100 grams European butter at room temperature
• 1/2 Tsp Szechuan peppercorns
• 1/2 Tsp Red Chili flakes
• 1/2 Tsp Ginger paste
• 1/2 Tsp Garlic paste
• 1-2 Tsp Finally chopped scallions
• 1/3 Tsp sea salt

Method:

1. Lightly toast the chilies in a pan to release their aroma
2. Pound all the ingredients in a mortar and pestle
3. Whip into the butter

 Kimchi Butter (great in a pulled brisket or other rich fatty meat pasta)

Ingredients:

• 100 grams European butter at room temperature
• 2 tablespoons finely chopped kimchi

Method: Whip the finely chopped kimchi into the butter

Matcha and Azuki Bean Butter (great on pancakes)

Ingredients:

• 100 grams European butter at room temperature
• 1 Tsp culinary grade matcha powder
• 1 Tbs Azuki bean paste
• A pinch of sea salt

 Method: Sift the matcha onto the whipped butter and mix in with the Azuki bean paste.

Umeboshi and Nori Butter (great for fried rice)

Ingredients:

• 100 grams European butter at room temperature
• 1 umeboshi
• 2 tablespoons crushed up nori

Method:

1. Deseed the umeboshi, chop it up finely
2. Fold the chopped up umeboshi and crushed nori into the whipped butter

Yuzu and Chili Flake Butter (great on fish)

Ingredients:

• 100 grams European butter at room temperature
• 2 tablespoons of chili threads
• 1 tsp yuzu peels, finely chopped

Method:

1. Give the chili threads and yuzu peels a quick pound in a mortar and pestle, or finely chop them
2. Whip into butter

Miso Butter (great on grilled or roasted corn)

Ingredients:

•  100 grams European butter at room temperature
• 1 tablespoon miso paste

Method:

Whip the butter and miso together.

The possibilities are endless.