I wanted to do something different with my steak, was getting a little tired of the Asian Marinade, so I remembered "compound butter".

Here's what I did. I got quite a few fresh young branches of marjoram from my garden and a couple of cloves of garlic and dumped into my mini-chopper and processed until it was very fine. I added in a cut-up stick of room temperature butter and processed until it was well mixed. Put it into a container.

Now I have put the compound butter on my steak and on my eggs this morning and it was really terrific! Just about any fresh herb is going to taste really good.

I think next time I'll try to make compound "bacon fat" instead of butter.

Nancy,

I've never flown in a "mini-chopper".... Do they go very fast?

I know my wife doesn't use butter, but she is always creating new flavors to use on foods. Sounds like you have a good imagination for creating and that's all it takes, I think... There is probably no limit on what can be created..........

That does sounds good for a flavoring over a nice sirloin, broiled rare...

Ron

Nancy, I'm glad you've started this thread. I put a lot of info in another thread that no one will ever find. I'm copying it over here:

In general, you take softened unsalted butter and smash it up with a few of the following:

minced fresh herbs
minced garlic
minced shallot
minced lemon, orange, or lime zest
lemon, lime, or orange juice
salt
spices like fennel seed, cumin seed, pepper
a little bit of strong cheese like Roquefort or Parmesan
horseradish
sundried tomatoes
smoked paprika
mustard
smoked salmon
ginger
porcini
olives
capers
green chiles
saffron
honey
anchovies
worcestershire sauce


The reason for using unsalted butter is that it has less whey (liquid) in it and your compound butter can then hold more lemon juice or other liquid flavor. Adding salt increases the capacity of you butter's ability to hold liquid.

I find this is a good way to preserve fresh herbs before they turn to slime. Just make a compound butter, put it in plastic wrap shaped like a sausage, and freeze it. Then you can just slice of a disc here and there.

I always put these on steak. Black olive and thyme butter are pretty good on steak. I also like compound butter on fish and veggies. It's pretty good floating on top of soup too, especially soups made of vegetable purees.

A year ago I learned that you can actually sautee food with compound butter with great effect. This is the excellent recipe that taught me:

http://www.epicurious.com/recipes/f...d-Pernod-240682

Salmon with Fennel and Pernod

Makes 2 servings

* 1 1/2 teaspoons fennel seeds, crushed
* 1/4 cup (1/2 stick) butter, room temperature
* 2 tablespoons minced shallots
* 1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided

* 2 6- to 7-ounce salmon fillets
* 2 tablespoons Pernod or other anise-flavored liqueur

Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.

Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.

Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.

Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

I can hardly wait to hear about your compound bacon fat!

Maybe I should make compound duck fat since I'm heavily supplied again.

Well, I was thinking of people who don't eat dairy (not even butter). I bet other fats with herbs and spices would be quite good too!

Wow, I like all your ideas you posted.

I had some marjoram/garlic compound butter and sauteed the veggies for my chicken soup in it. It was GREAT! What a great way to preserve fresh herbs.

I make a garlic and bleu cheese butter for my steak- so good.

I'll probably branch out soon to different kinds.