Kris

If you were to go to a nice steakhouse for a juicy steak.... which of the following butters would you rather have on your steak??

(Poll to follow)

I have to make a compound butter and also a beurre manie for next week to use in our "small sauces" class. I'm making a rosemary-lemon beurre manie (thickening paste) and I'm stumped on the compound butter. Help me decide!

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Kris
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Jay (10) Bean (7) BigGuy (3)


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Callie

my vote shouldn't really count because I don't know a thing about what you are talking about but this one sounds YUMMY!

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I can do it myself!

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Kris

The compound butter is basically just butter that's had herbs/flavors added to it. You roll it up into a log... and when the time comes, you slice some off and melt it on top of a steak or chicken, or whatever.... to give it a nice boost of flavor.

A beurre manie is a mixture of butter and flour (mine will be gluten free, naturally) and you use it to thicken sauces without the necessity of creating a roux. You mix the butter, flavorings, and flour.... and then drop bits in to the sauces. They thicken and flavor. =)

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Koloe

I went with garlic. But the dill might be interesting. Tequila flavored things have never impressed me. I would be skeptical of the orange.

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Lisa

I voted for the chili lime...I love a little kick of chilli added to steak and lime and tequila work well with beef. My 2nd choice would be the garlic one.

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I Breastfeed Kaitlyn 2 Years, 7 Months and 6 Days.

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Emma

The garlic for steak, chili-lime for chicken. i'm hungy now!!

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Pautzie

I don't eat steak, so I didn't vote. Sorry.

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Terri