Can You Use Dried Herbs in Compound Butter?
Yes, you can absolutely use dried herbs in compound butter! In fact, dried herbs can offer a concentrated flavor, though rehydration techniques and proper proportions are essential for optimal results.
Introduction: The Allure of Compound Butter
Compound butter, also known as flavored butter, is simply butter that has been mixed with additional ingredients to enhance its taste and aroma. It elevates everything from crusty bread and grilled meats to roasted vegetables and scrambled eggs. The possibilities are virtually endless, limited only by your imagination and pantry staples. While fresh herbs are a common and delightful addition, the question often arises: can dried herbs step up to the plate? The answer is a resounding yes, but with a few considerations.
The Advantages and Disadvantages of Dried Herbs
Using dried herbs in compound butter presents a unique set of pros and cons compared to their fresh counterparts.
Advantages:
- Longer shelf life: Dried herbs are readily available year-round and can be stored for extended periods.
- Concentrated flavor: Drying intensifies the flavor of many herbs, meaning you often need less than you would if using fresh.
- Convenience: They are always ready to use, requiring no washing, chopping, or last-minute grocery runs.
- Budget-Friendly: Dried herbs are often more economical, especially when fresh herbs are out of season.
Disadvantages:
- Potency: The concentrated flavor can be overwhelming if used in excess.
- Texture: Dried herbs can sometimes be gritty if not properly rehydrated or finely ground.
- Loss of Volatile Oils: Some delicate flavors, primarily carried through volatile oils, can diminish during the drying process.
- Rehydration Needs: They require careful attention to prevent a dry or crunchy texture in the butter.
Preparing Dried Herbs for Compound Butter
The key to successfully using dried herbs in compound butter lies in proper preparation. Rehydrating the herbs allows them to soften and blend more seamlessly into the butter, preventing a gritty or overly dry texture.
- Choose High-Quality Herbs: Opt for dried herbs that are vibrantly colored and aromatic. Avoid jars that have been sitting on the shelf for years.
- Rehydrate (Optional but Recommended): Place the dried herbs in a small bowl and cover them with a tablespoon or two of warm (not boiling) water, milk, or lemon juice. Let them sit for 10-15 minutes to soften. Drain any excess liquid thoroughly. Some herbs, like rosemary, benefit from this step more than others.
- Finely Chop or Crumble: Even after rehydration, some dried herbs may still need further processing. Use a mortar and pestle, a spice grinder, or simply crush them with your fingers to create a finer texture.
- Allow to Cool Completely: Ensure the rehydrated herbs are completely cool before adding them to the softened butter.
The Compound Butter Creation Process
Making compound butter is a simple process, but attention to detail ensures a superior final product.
- Soften the Butter: Allow unsalted butter to come to room temperature. It should be soft enough to easily incorporate the herbs, but not melted.
- Combine Ingredients: In a mixing bowl, combine the softened butter with the prepared dried herbs and any other desired flavorings (e.g., garlic, shallots, citrus zest, spices).
- Mix Thoroughly: Use a fork, spatula, or stand mixer to blend the ingredients until they are evenly distributed. Avoid overmixing, which can make the butter greasy.
- Shape and Chill: Transfer the butter mixture to a piece of parchment paper or plastic wrap. Shape it into a log or any desired form. Wrap tightly and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
- Serve and Enjoy: Slice the compound butter into rounds and serve with your favorite dishes.
Balancing Flavors: Proportions and Pairings
Finding the right balance of flavors is crucial. A good starting point is to use about 1 teaspoon of dried herbs per 1/2 cup (1 stick) of butter. Adjust the amount based on your taste preferences and the potency of the herbs.
Consider these popular flavor pairings:
| Herb | Complementary Flavors | Ideal For |
|---|---|---|
| Rosemary | Garlic, lemon, thyme, parmesan cheese, black pepper | Roasted meats, potatoes, breads |
| Thyme | Garlic, lemon, oregano, parsley, butter, olive oil | Poultry, vegetables, eggs |
| Oregano | Garlic, lemon, basil, chili flakes, tomato | Italian dishes, grilled meats, vegetables |
| Basil | Garlic, lemon, pine nuts, parmesan cheese, olive oil | Pasta, salads, bruschetta |
| Sage | Brown butter, parmesan cheese, garlic, nutmeg | Gnocchi, pork, squash |
| Herbes de Provence | Lavender, thyme, rosemary, marjoram, savory | Roasted chicken, vegetables, fish |
Common Mistakes to Avoid
- Using Too Much: Remember that dried herbs are more concentrated than fresh. Start with a small amount and add more to taste.
- Neglecting Rehydration: Skipping this step can result in a gritty or dry butter.
- Using Stale Herbs: Old, faded herbs will lack flavor and aroma.
- Overmixing: This can cause the butter to separate and become greasy.
- Not Chilling Long Enough: Chilling allows the flavors to meld and the butter to firm up.
Storage and Shelf Life
Compound butter made with dried herbs can be stored in the refrigerator for up to two weeks. For longer storage, wrap it tightly in plastic wrap and then foil and freeze for up to three months. Label the butter with the date it was made and the ingredients used.
Frequently Asked Questions (FAQs)
How do I know if my dried herbs are still good to use?
Rub a small amount of the herb between your fingers. If it releases a strong aroma, it is likely still potent. If the scent is weak or nonexistent, it is probably best to replace it. Visual cues like faded color or a lack of vibrancy are also indicators of staleness.
Can I use dried herbs in compound butter for baking?
Yes, you can! Herbs like rosemary or thyme can add a savory touch to bread, biscuits, or even scones. Adjust the amount to suit the recipe. Remember to incorporate the butter into the dough while still cold to prevent over-gluten development.
What are the best dried herbs to use in compound butter?
That depends on your flavor preferences, but popular choices include rosemary, thyme, oregano, basil, sage, and Herbes de Provence. Experiment with different combinations to discover your favorites.
How do I prevent the herbs from clumping in the butter?
Thorough rehydration and finely chopping the herbs are key. Additionally, ensure the butter is softened but not melted to allow for even distribution.
Can I use dried spices in compound butter as well?
Absolutely! Dried spices like garlic powder, onion powder, chili powder, and smoked paprika can add depth and complexity to your compound butter. Use spices sparingly, as they can be quite potent.
Is there a difference in texture between using dried and fresh herbs?
Yes, there is. Fresh herbs will generally give a smoother texture. Dried herbs, even when rehydrated, can sometimes retain a slight granularity. This difference is usually minimal and often unnoticeable, especially if the herbs are finely ground.
How do I store compound butter to prevent it from absorbing other flavors in the refrigerator?
Wrap the compound butter tightly in plastic wrap and then foil. Store it in an airtight container to further protect it from absorbing unwanted odors.
Can I add salt to my compound butter?
Yes, but use caution. Unsalted butter allows you to control the amount of salt. Add a pinch of sea salt or kosher salt to taste. Taste as you go to ensure you don’t over-salt the butter.
Can I use a food processor to make compound butter?
Yes, a food processor can be used, but be careful not to over-process the butter, as this can lead to a greasy texture. Pulse the ingredients until just combined.
Can I use dried herbs in compound butter for fish?
Definitely. Herbs like dill, parsley, tarragon, and lemon zest pair well with fish. Consider adding a touch of white wine to the rehydration liquid for an extra layer of flavor.
How long does compound butter last in the freezer?
Properly wrapped and frozen compound butter can last for up to three months without significant loss of flavor or quality.
What are some creative ways to use compound butter?
Beyond bread and meat, try using compound butter to elevate scrambled eggs, roasted vegetables, pasta sauces, or even as a finishing touch on soups. Let your imagination be your guide!