The KaiKai Book

Compound butter is a combination of softened butter and aromatic flavoring ingredients. Here's what you need to know to make compound butter. For ratios and combinations, check out our blog: https://dearmartini.wordpress.com/2014/03/20/better-butter/

INGREDIENTS: ½ cup butter room temperature, 2 cloves garlic crushed, 1 tsp. rosemary fresh, finely chopped, 1 tsp. thyme fresh, finely chopped, 2 Tbsp. parsley fresh, finely chopped. INSTRUCTIONS: In a medium-sized bowl cream the butter with a spoon or fork until smooth. Add crushed garlic and herbs and stir until just mixed. Tear off a 12-inch long piece of wax paper and place garlic butter towards the end of it. Shape the butter into what resembles a 6-8-inch long log. Pull the wax paper over the garlic butter and begin to roll it, reinforcing the log shape as you go. Once completely rolled up, twist the ends until tight. Refrigerate garlic butter for at least 2 hours before serving. Serve with steak, chicken, shrimp, vegetables, or as a spread on bread. Enjoy!

Have you ever wondered how to make your own butter? Well it's super easy plus you get to products from the one recipe - Butter and Butter Milk!

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.