Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 4, 2011 06:13 AM

Compound Butter Question

Can I add vinegar or wine to a compound butter? I want to make one for a Salmon dish but don't want to up the rich-ante of an already fatty protein. Doesn't seem like it would work, does anyone hae experience with this? Thanks

  1. Click to Upload a photo (10 MB limit)
  1. There are many recipes that use wine, vinegar and or citrus juice as an ingredient for compound butters....


    1. I've always gone with 2 Tb liquid (maximum) per stick of butter as a rule. More than that and the butter may not be able to absorb it all.

      1. Definitely yes and Coogles measurement is right. It takes a bit to mix it in so don't worry if it seems like you're stirring for longer than you should.

        1 Reply