7 Varieties of Compound Butters - Bacon & Onion; Truffle & Mushroom & More

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar provides acidity at a lower cost.

Preheat a cast iron skillet on low heat.

Add 2 tablespoons of oil to the skillet.

Cut bacon into lardons and add to the skillet.

Render the fat from the bacon on low heat until crispy, being patient to avoid burning.

Just before the bacon is completely crisp, add 1/2 cup of chopped onion and garlic chives to the skillet.

Sauté the onion and chives for about 1-2 minutes until the onions become translucent.

Remove the bacon and onion mixture from the skillet and place it in a small dish to chill in the refrigerator for about 5 minutes.

Load a food processor with 3 sticks of room temperature butter.

Scrape in the bacon and onion mixture along with about 1 tablespoon of dijon mustard and a small pinch of salt.

Pulse the mixture in the food processor until well combined and smooth, ensuring there are no clumps of butter.

Transfer the compound butter mixture onto a piece of plastic wrap or parchment paper.

Spoon the mixture onto the plastic wrap and roll it into a long tube shape.

Twist the ends of the plastic wrap to tighten the cylinder and make it more symmetrical.

Place the wrapped butter in the refrigerator or freezer to firm up, keeping it flat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens