PLOUGHGATE RECIPE: BUTTERS FOR STEAK
It's grill season and the perfect time to make compound butter! It's very easy—simply butter mixed with other ingredients that add sweet or savory flavor.
We're sharing three of our favorite compound butter recipes using Ploughgate Cultured Butter below. But feel free to experiment with different seasonal ingredients.
How to use compound butter? We recommend adding large pads of butter to your grilled steak or favorite grilled meats.
CHEDDAR BUTTER:
The cheddar imbues full, sharp notes with a sweet finish. Simply take crumbled cheddar and mix in your desired amount. Vermont has its fair share of cheddar options, Cabot Clothbound is in a league of its own! Blend into butter.
RED WINE & SHALLOT BUTTER:
A classic recipe from the cookbook, Cooking with Shelburne Farms: Food & Stories from Vermont. You'll need 2 cups of full-bodied wine, ¼ cup finely chopped shallots, 1 bay leaf, 6 peppercorns, and a sprig of thyme. Bring all to a boil and simmer to reduce to about 2 tablespoons. Strain, cool, and blend into your butter!
BLUE CHEESE & BLACK PEPPER BUTTER:
Crumble in desired amount of blue cheese and blend. Freshly grind black pepper onto your butter.
