How To Make Tantalizing Creole Sauces At Home

Herb Compound Butter

Butter blended with other ingredients is known as a compound butter. Here, we use fresh herbs plus lemon
Ingredients:

8 Tbs. (1 stick) unsalted butter, at room temperature
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh chives
1 tsp. lemon zest
2 tsp. fresh lemon juice
Salt and freshly ground pepper, to taste

Preparation:

In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavorings until smooth and well blended.

Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours.

Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 Tbs.


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Cilantro, Jalapeno, Red Pepper Butter

Ingredients:

1/2 cup real butter, softened

1/2 cup fresh chopped cilantro
1/4 cup red pepper, finely diced
1 Tablespoon lime juice
2 to 3 jalapenos, finely diced & seeded.
1 Tablespoon fresh chopped Garlic
2 Tablespoons chopped green onion
Salt & Pepper to taste

Preparation:

Mix all ingredients together. Serve on meat or veg as desired.

zest and juice to flavor the butter, which is excellent with everything from corn on the cob to grilled fish.