5 Favorite Recipes for Flavored Compound Butters | foodiecrush.com (2024)

FAQs

What is the Flavouring compound for butter? ›

Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell.

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.

Using Compound Butter

Compound butter adds richness and pungency to simple grilled meats, fish, vegetables, beans, pasta, breads and eggs. A few ways to use it: Spread it on baked goods such as bread, rolls and biscuits, …

A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.

Butter flavor is often created by isolating compounds like diacetyl, acetyl propionyl, or acetoin. These compounds can be sourced from butter, soybeans, or other oils. Mixing any of these compounds with water and other ingredients creates a rich buttery flavor that many consumers have come to know and love.

Diacetyl is a naturally occurring substance that gives butter its characteristic flavor and aroma, and is often a component of artificial flavoring formulations. Acetoin, a closely related chemical, also occurs naturally and is an ingredient in many flavoring formulations, perfumes and essences.

Once the compound recipe is complete, you must store butter in the refrigerator as you normally would. In many cases, herb-infused compound butter can last up to two months in the refrigerator. However, storage time really depends on the ingredients you've included in the compound butter recipe.

Creating flavored butters is a quick and easy way to add a burst of flavor to your food. Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

Every cooked meat, every protein, benefits from a good compound butter because it allows the fat to baste and add additional flavor. It's typically incorporated with fresh or fragrant aromatic herbs. As it heats up, the oils and fat heat up, releasing the oils and aromatics for an additional depth of flavor.”

Can you leave compound butter out overnight? ›

Butter is a staple in most kitchens, and typically, you can find it in the refrigerator. However, some butters, like the compound butters from Better Butter, are completely safe to store outside of the fridge.

It can also be used to finish a dish—like our Black Truffle Flavored Butter on top of a steak—which is why the term 'finishing butter' is commonly used to describe compound butter, too.

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

The aroma of butter is derived primarily from the volatile compounds present in the fat fraction (Mallia et al. 2008) . Lactones, ketones and aldehydes are the key aroma compounds in sweet-cream butter. ...

Butter is a mixture of various fatty acids, including butyric acid (C4H8O2), caproic acid (C6H12O2), caprylic acid (C8H16O2), capric acid (C10H20O2), lauric acid (C12H24O2), myristic acid (C14H28O2), palmitic acid (C16H32O2), stearic acid (C18H36O2), and arachidic acid (C20H40O2).

Unsalted butter contains no added ingredients and is made from cream. Salted butter only has one added ingredient, which is salt. The flavour in butter comes from various milk fats, plus some milk protein (casein) and a bit of water.

Many American mass-market butters, especially unsalted butters, contain “natural flavors.” The most common are diacetyl, acetic acid, acetoin, ethyl formate, ethyl acetate, 2-butanone and others.