This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Press It.
I remember the first time I had an herb butter on a steak in a restaurant. I sat there watching it melt into the marbling of that ribeye as if it were some huge feat of science. I was 11 years old.
Compound butters take many forms but my personal favorite, and the one I turn to most often, is garlic butter. Garlic is near the top of my list of flavors and when you deliver it in butter it’s hard to beat. We use garlic butter on popcorn, as a vegetable and steak topper, to finish mashed potatoes, and as the fat in fish dishes.
Now that I’m a father, I’m still in awe of the magic that this simple ingredient has at the dinner table. I love watching my boys stare in amazement at the pat of garlic butter as it melts and releases its fragrance. It may be one of the few things that keep them from diving head first into their plate when it’s placed in front of them!
Use this batch of garlic butter to prepare the following recipes:
- Grilled Ribeye
- Garlic Mashed Potatoes
- Garlic Butter Noodles
The process of making a compound butter is the same regardless of the ingredients. Herb butters, fruit butters, pepper butters, and spice butters are all made using the same technique. So go forth and be daring. Play with the your own recipes and pair them with anything you want. You won’t be disappointed.