The article emphasizes the importance of starting with quality ingredients when making compound butter. It suggests that selecting high-fat content butter, particularly European-style options, leads to a more flavorful and creamy end product. Grass-fed butter is highlighted for its richer taste and nutritional benefits. Additionally, the churning process affects the final texture. By focusing on these details, cooks can elevate their dishes with compound butter that enhances the overall meal experience.
"To get the best results, the process starts at the grocery store... in the dairy aisle, looking over the high-quality butters."
"The taste of the dairy itself should be good enough to sit on top of a meal - – the extra ingredients simply enhance the finished product."
"The higher the butterfat content, the better-tasting your butter will be. A higher fat content also produces a creamier, easier-to-spread texture."
"You can taste the difference between regular and grass-fed butter, with the latter having a nutty, slightly herbaceous hint to it."
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