Last Fourth of July I hosted a dinner party and incorporated one small trick into the menu that received rave reviews. It’s an oldie, but definitely a goodie when it comes to grilling: compound butter.
Very easy to make with endless possibilities, a compound butter is simply softened, unsalted butter with additional ingredients creamed in.
Last year, I tucked a slice of basil pesto compound butter into the center of a burger patty before grilling. During the cooking process, the butter slowly melted and subtly infused the meat with rich flavor.
Not to mention, it produced one of the juiciest burgers (extra napkins, please) I’ve ever tasted.
Basil Pesto Butter: 6 tablespoons softened unsalted butter + 3-4 teaspoons basil pesto. Cream together with a fork and scoop into a piece of plastic wrap. Roll into a log shape and refrigerate until firm.
{A good rule of thumb ratio is 2 tablespoons butter; 1 teaspoon herb/spice depending upon strength. Also, don’t forget to add salt and pepper.}
Use other butters to top grilled steaks, pork chops, fish, corn on the cob or anywhere else you’d like a boost of flavor. I’m especially excited to try the fennel pollen + honey on a grilled bone-in pork chop and the lemon thyme + lavender on lamb.
What’s your best-kept secret for summer grilling?
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