Compound butters are very versatile and add a nice touch to a number of dishes. The sweeter butters are delicious when spread on toast or served with pancakes, while the more savory ones can enhance the flavor of a steak hot off the grill, or finish a soup before serving. Our list is only a suggestion – use your imagination and play around with your favorite flavors.
Makes ½ cup
½ cup toasted nuts (cashews and walnuts are excellent choices)
8 tablespoons unsalted GOOD quality butter, like Plugra or Kerrygold, room temperature
Pinch of sea salt
Pinch ground cinnamon (optional)
Nutritional information per serving (1 teaspoon; based on cashew butter):
Calories 34 (99% from fat) • carb. 0g • pro. 0g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 11mg • calc. 0mg • fiber 0g
1. Put nuts into the work bowl fitted with the chopping blade. Pulse a few times to chop. Add butter, salt and cinnamon, if using. Process until fully combined, about 30 seconds. Scrape bowl as necessary.
2. Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.