Simple pan-seared steaks are topped with a compound butter made with cilantro, jalapeño peppers, shallots and lime juice for a lively flavor boost. Recipe below.

Julia Child famously said, “If you’re afraid of butter, just use cream.” We’re not afraid of butter. It sees a lot of action in our kitchen, if in moderate amounts. Sometimes, it’s just a pat added to oil in a pan to give something a little buttery goodness.

So compound butters already have something going for them in my book because, well, they contain butter. Simply put, compound butters are butter with something added for flavor. Those herb butters that come with dinner rolls in some restaurants are an example.

Often, though, compound butters are used as finishing sauces for fish, meats or vegetables, a dollop placed on the still hot food just before serving, melting into and onto it as we eat. Continue reading “Compound interest for steaks: Cilantro Jalapeño Compound Butter” →