Details
| Serves |
½ cups |
| Total |
10 min. |
| Prep |
10 min. |
| Cook |
0 min. |
| Active |
10 min. |
| Difficulty |
1/10 |
| Tags |
type-fundamentals |
Equipment
- Medium bowl
- Plastic wrap or parchment paper
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" />
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Ingredients
Orange Honey
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Sweet or savory dishes
</aside>
- ½ c. Butter, unsalted and softened
- 1 T Honey
- 2 t Orange Zest
- 1 t Salt, coarse
Beurre Noisette
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Sweet or savory dishes
</aside>
- ½ c. Butter, unsalted and softened
- 1 t Salt, coarse
Truffle
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<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Savory dishes
</aside>
- ½ c. Butter, unsalted and softened
- 1 T Truffles, grated
- 1 t Salt, coarse
Spicy Mustard
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<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Savory dishes with spice
</aside>
- ½ c. Butter, unsalted and softened
- 1 T Parsley, chiffonade
- 2 t Dijon Mustard
- 1 t Salt, coarse
- ¼ t Cayenne pepper
Sun-dried Tomato
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Savory dishes
</aside>
- ½ c. Butter, unsalted and softened
- 1 T Basil, chiffonade
- ¼ c. Sundried Tomatoes, brunoise
- 1 cl. Garlic, ciselér
- 1 t Salt, coarse
- ⅛ t Black Pepper
Maple Cinnamon
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Sweet dishes, breakfast
</aside>
- ½ c. Butter, unsalted and softened
- 1 T Maple Syrup
- 1 t Cinnamon
- 1 t Salt, coarse
Herb Beurre Maître d’Hôtel
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Savory dishes, toast
</aside>
- ½ c. Butter, unsalted and softened
- 1 t Rosemary, chiffonade
- 1 t Parsley, chiffonade
- 1 t Thyme, chiffonade
- 1 t Sage, chiffonade
- 1 t Chives, chiffonade
- 1 cl. Garlic, ciselér
- 1 t Dijon Mustard
- 1 t Lemon Juice
- 1 t Salt, coarse
Mushroom
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Savory dishes
</aside>
- ½ c. Butter, unsalted and softened
- ¼ c. Mushrooms, brunoise
- 1 t Salt, coarse
- 1 t Black Pepper
Paprika & Rosemary
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Savory dishes
</aside>
- ½ c. Butter, unsalted and softened
- 1 T Rosemary, chiffonade
- 1 t Paprika, smoked
- 1 t Salt, coarse
Instructions
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Beurre Noisette:
- Prepare a bowl with ice and another bowl on the ice
- Cook butter only over medium-high, stirring constantly, until golden brown
- Pour into the chilled bowl and whisk until solid
- Begin steps below from the beginning
</aside>
Prep
- Combine ingredients in bowl
- Transfer to plastic wrap or parchment paper
Finish
- Form into log between 1” - 2” in diameter, twist ends to seal
- Store refrigerated up to 2 weeks or freeze up to 3 months