4 Compound Butters :: Plugra Butter
 
Ingredients
  • For the Strawberry Lime:
  • 4 oz Plugra Unsalted Butter, room temp
  • ½ lb strawberries, small dice
  • ¼ cup water
  • ¼ cup sugar
  • For the Honey Mustard:
  • 4 oz Plugra Unsalted Butter, room temp
  • 2 Tbsp dry mustard
  • ½ tsp salt
  • 2 heaping Tbsp honey
  • For the Lemon Pepper:
  • 4 oz Plugra Unsalted Butter, room temp
  • 1- 1½ Tbsp ground pepper
  • zest of 1 lemon
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt
  • For the Fiery:
  • 4 oz Plugra Unsalted Butter, room temp
  • 2 Tbsp Tabasco sauce
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 pinches crushed red pepper flakes
Instructions
  1. The Strawberry Lime Butter is the only one that requires a little cooking. Place the strawberries, water and strawberries into a small saucepan, over low heat. Bring up to a simmer and cook for about 30 minutes. Once cooled, puree the mixture in a blender. Stir together 6 Tbsp of the strawberry Puree with the butter until smooth. It will take a couple minutes to incorporate well. Cover and refrigerate. {what to do with the extra puree? Pour some chilled Champagne over and enjoy}.
  2. Honey Mustard Butter: Stir together all the ingredients in a bowl until well incorporated and smooth. Cover and refrigerate.
  3. Fiery Butter: Stir together all the ingredients in a bowl until well incorporated and smooth. Because of the liquid of the tabasco it will take a little bit more mixing to incorporate. Cover and refrigerate.
  4. Lemon Pepper: Stir together all the ingredients in a bowl until well incorporated and smooth. Because of the liquid of the lemon it will take a little bit more mixing to incorporate. Cover and refrigerate.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/03/4-compound-butters-plugra-butter/