Elevate flavor to your dished now

I have been asked, are there any secrets that chef’s use that I can incorporate in my kitchen? One of my favorite suggestions is to always replace water in recipes with stock or broth. This just adds another layer of flavor to a dish.

Another way is to add a tablespoon or so of a compound butter to finish a dish. Compound butters are easy to make and can really elevate the flavor to a dish. With that thought in mind, I want to share three compound butters with you today. The first is a restaurant staple, Hotel Butter. The second is a great for dishes and spreading on bread, Garlic Butter. Last, we have Brown Crab Butter. This seafood addition is great on plain pasta as well as other dishes. So grab your ingredients, and Let’s head to the kitchen!

Hotel Butter

This is a compound butter that is widely used in restaurants. Often used on steaks, it is also great on any meat, seafood or vegetables.

1 tablespoon fresh lemon juice

1 tablespoon fresh lemon zest

2 stocks butter, softened

1/3 cup finely grated Parmesan cheese

3 garlic cloves, minced

3 tablespoons fresh minced parsley

3/4 teaspoon salt

1/4 teaspoon pepper

Thoroughly combine all ingredients. Taste; adjust seasoning. Form into a long cylinder on a piece of parchment paper, foil, or plastic wrap and roll up, making sure to cover ends; or place in a bowl and cover. Keep refrigerated for 1 week or freeze up to 6 months.

Garlic Butter

You can often fine garlic spread in your grocery stores. With this recipe, you can tailor the flavors to your own preference.

2 tablespoons olive oil

6-10 cloves garlic, minced

2 sticks butter, softened

3/4 teaspoon salt

1/4 teaspoon pepper

Heat oil in a small skillet over medium heat. Add garlic; sauté until fragrant, about 2 minutes (do not brown). Remove from heat and cool to room temperature.

Combine garlic, butter, salt, and pepper; mix well. Form into a long cylinder on a piece of parchment paper, foil, or plastic wrap and roll up, making sure to cover ends; or place in a bowl and cover. Keep refrigerated for 1 week or freeze up to 6 months.

Brown Crab Butter

Want to add a little extra flavor to your seafood dishes? Just a tablespoon of this will add another layer of flavor.

2 1/2 pounds gumbo crabs (or crab shells)

1 small onion, chopped

2 ribs celery, chopped

1 spring rosemary

1 sprig oregano

1 bay leaf

2 sticks butter, softened

3/4 teaspoon Creole seasoning

2 tablespoon fresh minced chives

Combine gumbo crabs, onion, celery, rosemary, oregano, and bay leaf in a stockpot. Cover with 2 quarts water. Place over medium-high heat and bring to a low boil. Reduce heat to medium-low and simmer 30 minutes. Strain through wire mesh, discarding solids. Strain again through cheese cloth or a fine wire mesh to remove small parts of shells. Pour well-strained crab broth into a clean saucepan and place over medium heat. Return to a boil and simmer until liquid is thick and syrupy, almost evaporated (do not allow to dry fully or burn), about 15 minutes. Allow crab reduction to cool at least 10 minutes.

Place softened butter, Creole seasoning, and chives in a mixing bowl. Using a spatula, scrape saucepan clean, pouring crab reduction into mixing bowl with butter; mix well. Taste, adjust seasoning. Roll into a long cylinder surrounded by parchment paper or place in a bowl and cover. Chill until needed. Keep refrigerated for 1 week or freeze up to 3 months.

One of the most common uses of compound butter is to put a tablespoon on the top of a steak as it’s resting. With all the possible combinations of herbs and spices, the possibilities are unlimited. Grab some butter and make some today. Your family will be glad you did.