Compound Butter – Toasted Spice
Course: Condiments & SeasoningsDifficulty: Medium
Servings
8
servingsPrep time
5
minutesCooking time
5
minutesCalories
109
kcalTotal Carbs
1
carbNet carbs
zero
carbsFat
12
gramsProtein
zero
gramsCompound butters are a great way to very quickly season food, adding both fat and flavor at the same time. This toasted spice butter goes great on duck or root vegetables. It will also be an ingredient in an upcoming keto cracker recipe. This recipe came from a Mad Genius Tips article in Food & Wine Magazine back in 2018.
Ingredients
1 TB coriander seend (6g)
1 TB fennel seed (5g)
1 TB caraway seed (8g)
1 TB black peppercorns (10g)
4 oz unsalted butter (120g)
2 tsp kosher salt (4g)
Directions
- Toast the coriander, fennel, caraway, and pepper corns in a dry pan over medium heat until aromatic and start to crackle.
- Finely grind the toasted spices in a coffee grinder, spice mill, or with a mortar and pestle.
- Place the butter in a food processor, then add the ground spice mixture and salt. Process, scraping down the sides as necessary until thoroughly combined.
- Transfer the compound butter to a sheet of plastic wrap and roll into a log (see video for this process).
- Place the butter in the freezer for 30 minutes so that it hardens. After this you can store it in the freezer or fridge.
- If serving over vegetables, I recommend freezing and then using a coarse grater to grate over the veggies.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1 TB.
