EVERYTHING BAGEL CRUSTED GARLIC AND SHALLOT COMPOUND BUTTER
COMPOUND BUTTER is everything!
Compound butters are so fun to make because they are super easy to make but also extremely adaptable. I’m trying to think of something you can’t put in one and am struggling. I mean, my Mission Fig and Basil Compound Butter is a sweeter butter in comparison to this more savory recipe and works awesomely on pastries. It’s all about what your end goal is for the butter—what do you want to be using it on. Is it going on a table as part of a spread? Are you making it to use as a kind of kitchen hack so that you can melt it down over say chicken or fish and have a buttery savory mixture all wrapped into one ready to go? All options are awesome in my mind!
THE SHAPE. When it comes to compound butters, you can form a log like I did in my Chive Flower Compound Butter recipe using cling wrap. You can absolutely use molds as well to get more intricate shapes. It’s like play doh in that regard, it will adhere to most shapes.
EVERYTHING BAGEL CRUSTED GARLIC AND SHALLOT COMPOUND BUTTER
Ingredients
Instructions
- Over medium high heat, completely melt down 1 tablespoon of your butter.
- Add chopped garlic and move it consistently with your rubber spatula. You are looking to sweat it without burning it so continue doing this for about 3 minutes.
- Add in your sliced shallots continue to use your spatula to move everything around until they are just softened—about 1 minute.
- Transfer your cooked garlic and shallots to your plate and spread them into a flat layer to cool. Cool to room temperature—less than 10 minutes.
- If you need to rapidly soften your butter, scroll up for my “pro-tip” on how to do it.
- Put your softened butter into your small mixing bowl.
- Use your rubber spatula to evenly mix your garlic and shallot mixture into it.
- Little by little, fully mix in salt to your liking. Taste along the way to make sure it’s just the right amount.
- Place your cookie cutter round on your small plate and lay an oversized piece of cling wrap over the cookie cutter. Press the cling wrap through the cookie cutter’s center all of the way down to the plate. You want the cling wrap to hug the inside of the cookie cutter round as much as possible.
- Use your spatula to transfer your butter into your cookie cutter round. Use the side of your spatula to flatten the top of the butter into the cookie cutter round (if there’s excess butter set it aside and use it on a snack). Fold the excess cling wrap over the exposed top of your butter.
- Freeze your butter till it’s hardened—about 15 minutes. You can also refrigerate it until it’s hardened but it will take longer.
- Remove your butter from the freezer and let it sit in the cookie cutter round untouched until ever so slightly softened—about 5-10 minutes.
- Pull your butter out of the cookie cutter round by lifting up on the cling wrap and gently pulling it out. If this is a struggle, your butter isn’t softened enough yet. Give it another few minutes.
- Remove and discard of your cling wrap. Place your butter back on the small plate.
- Sprinkle your everything seasoning over your butter. Pat it on the top gently with the palm of your hand. Use your fingers to gently transition your butter to its side and roll it like a wheel through the everything seasoning. Then lay it back down crusted side up.
- Freeze for 5 minutes so it all holds.
- Serve!
