Finger Lime and other Citrus Compound Butters

The cost of butter at the moment is ridiculously expensive. But it is so nice on toast, scones. steak, chicken. fish etc. Making a compound butter makes your butter go further and tastes divine. When you flavour butter with citrus and herbs or spices, not only does the butter sing, so does what ever your pair the butter with. 

We love having a range of compound butters in the freezer. It is easy to cut off a slice or two, bring them to room temperature and then place on your steak, grilled fish, vegetables etc. As the butter melts the flavour of the citrus and herbs/spices is imparted onto your food. Citrus butters are one of the easiest and quickest ways to elevate a dish. You can use any citrus you have on hand and because you can freeze the butter, it allows you to extend the season of some of your citrus varieties.

Yesterday I made 4 different varieties. I only had 250gm of butter so I whipped the butter, divided it into 4 bowls and then added my citrus and herbs or spices to each bowl. This resulted in small logs of compound butter, but it is enough to give you some ideas of what you can do.

 This is one recipe where you don't really need a recipe, let your imagination run wild. It is also a great condiment to make with children. They love helping.

Thai Inspired Butter

I used Bearss Lime, but any lime or limequats would work well

• 150gm Butter
• Juice of 1/4 small  Kaffir Lime
• Zest of 1 Lime
• Juice of 1/4 Lime
• Finely chopped 1/2 Kaffir Leaf
• Finely chopped red chilli - amount depends on the heat and size of the chilli. To your taste
• Salt and pepper to taste

Method

1. Whip butter
2. add all ingredients
3. whip till combined
4. place clingfilm smoothly on bench
5. Place butter horizontally in a long sausage shape. See Photo 1
6. Roll into a log and chill in the fridge. See Photo 2
7. When firm, slice a disk of butter and place on the top of your meat, fish or vegetables

Photo 1 Above

Photo 2 Above

Finger Lime and Chive Butter

Ingredients

I used Brown Finger Limes but any finger Lime can be used. Remember to remove the seeds..

• 150gm Butter
•  2 large finger Limes, 
• Chopped chives to taste. They can have a strong flavour so taste the butter, you don't want them to over power the finger lime pearls.
• Salt and pepper to taste

Method

1. Whip butter.
2. Add seasonings/herbs to taste. Mix well.
3. Add finger lime pearls to butter, and mix very gently, being careful not to break the finger lime pearls.
4. place clingfilm smoothly on bench
5. Place butter horizontally in a long sausage shape
6. Roll into a log and chill in the fridge.
7. When firm, slice a disk of finger lime butter and place on the top of your hot seafood, chicken. or vegetables, 

Yuzu and Miso Butter

•  150gm Butter
•  1tsp finely grated yuzu zest
• juice of 1/4 yuzu
• 1 1/2 tsp miso paste
• Salt and pepper to taste

Method

1. Whip butter
2. add all ingredients
3. whip till combined
4. place clingfilm smoothly on bench
5. Place butter horizontally in a long sausage shape
6. Roll into a log and chill in the fridge.
7. When firm, slice a disk of butter and place on the top of your, fish or vegetables

We love yuzu and miso butter on grilled grilled salmon and lightly cooked broccoli or kumara baked in their jackets. I had run out of miso paste when i made these compound butters so I substituted the miso for some left over chives. This tastes nice but I do prefer the miso.

Sweet Mandarin and Cinnamon Butter

I used Corsica No2 and Miho Satsuma Mandarins

• 150gm Butter
• 2tsp finely grated mandarin zest. 
• juice of 1/4 to 1/2 mandarin
• 1/2 tsp cinnamon
• 1 1/2 Tbs of brown sugar

Method

1. Whip butter
2. add all ingredients
3. whip till combined
4. place clingfilm smoothly on bench
5. Place butter horizontally in a long sausage shape
6. Roll into a log and chill in the fridge.
7. Slice a disk of butter and place on the top of Vogels Toast, Date and Orange Scones, waffles, muffins or even add to porridge for a rich decadent taste.

Serving Variation

Serve compound butter at room temperate, in a dish for guests to help themselves

Photo Above: