Compound Torch Butter

Compound Butters. Sounds like a cross between accounting and dairy farming. But no, compound butters are a mix of butter and other ingredients such as spices, cheese, or veggies. You have probably had compound butter before at a restaurant that served garlic butter or herb butter for the complimentary loaf of bread.

Simple stuff. You soften the butter, add the crap, mix well, roll up, then put in the fridge. Compound butters are good for sauces, breads, and to melt over steak. Seriously, if you have never tried butter on steak, you are missing out. It's like peanut butter and chocolate; they are MADE for each other.

ingredients
- 2 sticks real butter, softened
- 1/4 cup onion, minced fine
- 1 Heaping Tablespoon, Torchbearer Fever Sauce
- Salt
- 1 TBSP olive oil

In a skillet, heat the oil over medium heat and fry the onions until they are soft. Set aside to cool. We don't want them hot, as they might melt the butter.

The butter needs to be soft, but not like margarine. It will need to set out at room temperature for about 45 minutes to an hour so that it is just pliable enough to beat with a spatula.

Mash, beat, stir, grind ... whichever you please ... the butter in a bowl. Add the onions, hot sauce, a couple of pinches of salt, and maybe a dash or two of garlic powder. Mix well. It may take a few minutes to incorporate all the ingredients into the butter.

Spread the butter mixture out onto a long sheet of wax paper. Use the paper to roll the butter into a log. This may take some time to get exactly how you want it. When you are satisfied with your log, roll it up in the wax paper and put it in the freezer for an hour or two. Remove from the freezer and place in plastic bags in your fridge for later use.

The end product may look a little weird, and hey ... I don't have any butter molds. However, the taste is unbelievable. I promise that you'll never want steak sauce again after putting butter on it.