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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Culinary DIY: Compound Butter

On November 8,2015 In christmas , culinary diy , recipes & techniques , thanksgiving

01 Title

Butter makes everything better, right? Spreading some on a freshly baked roll, adding a pat to a muffin that’s hot out of the oven, slathering it on toasted cornbread—or just about any baked good.

Did you know you can even make butter better? Try making a compound butter. You might have tasted a delicious concoction in some form or another at a restaurant. Compound butter is very simple, butter with a few additional ingredients that can enhance the flavor of whatever you’re making.

Think it would be too difficult to create at home? It’s not!

 

Ingredients

You can pretty much add any of your favorite ingredients or flavor combinations to compound butter.

For savory compound butters, try shallots and chives, bacon and blue cheese, lemon, pepper, porcini mushrooms and sage, gorgonzola and scallions, sun-dried tomatoes, or even sriracha sauce.

For sweet compound butters, try strawberry and vanilla, maple and pecans, sea salt and caramel, pineapple, cinnamon and sugar, peach and honey, or even red wine.

For this tutorial, we’ll be making a garlic and herb compound butter.

Ingredients

2 sticks (1 cup) unsalted butter

2 cloves garlic

1 tablespoon sage

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

Tools

Tools

Large bowl, wooden spoon, spatula, and plastic wrap (not pictured).

Directions

Butter in Bowl

Begin by bringing the butter to room temperature. This is an important step so the butter incorporates well with the other ingredients.

Ingredients Chopped

Smash the garlic cloves and finely chop. Chop your herbs right before you’re ready to create your compound butter. The flavor is heightened when freshly chopped.

Mixed

Combine all of your ingredients in a bowl and incorporate well with a wooden spoon or, if you like, a hand or stand mixer with the paddle attachment. Or even use your hands as Evan Lobel does!

Plastic Wrap

Once well mixed, tear off a piece of plastic wrap and spread out over a flat surface. Spoon your compound butter into the center of the plastic wrap. Use the spatula to get all the gooey goodness from the bowl.

Twisted

Pull up one end of the plastic wrap and form into a log. Twist the ends to store.

Coins

Place in your refrigerator to set for at least a half-hour before slicing into coins for an impressive presentation.

The butter should be used within a week of making if you’re storing in your refrigerator. You can also freeze it until you are ready to use it. Store in your freezer for up to a month.

Uses

Add a dollop of your compound butter on top of freshly cooked steaks—add it right before serving for a great flavor boost. Top your favorite burger with a bit of butter for a garlic-herb burger. Not only will this compound butter work well with beef, try it on lamb, pork, veal, and poultry.

Is your oven-roasted turkey or chicken dry? Try this incredible tip to make the most succulent oven-roasted turkey for Thanksgiving!

Finish your favorite pan sauce with compound butter instead of plain butter. You’ll have the same velvety texture for your sauce, but with enhanced flavor.

Baked or mashed potatoes will be taken to the next level with some compound butter too. Try it on corn on the cob.

Use your imagination for some really good eats.

Wrapped Gift

Tip: Compound butters make creative homemade gifts. Once set in the refrigerator, wrap the compound butter log in kraft paper and tie the ends with twine for a unique and thoughtful gift!

 

Have you ever made compound butter before? If you have, what’s your favorite flavor? If you haven’t what flavor would you want to try? How do you use compound butter?

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