Orange butter enhances the flavor of many dishes, from pancakes, waffles, and quick breads to savory roasted chicken, pork, or fish. It takes minutes to make this compound butter, but plan to make it at least thirty minutes in advance so the orange juice reduction has time to cool. Be sure your butter is still a little firm, but not so firm that it won’t whip in the mixer. To accomplish this, let the butter sit out at room temperature for a half hour to an hour.

　　

Ingredients

makes about 1 1/4 cups

　　1/2 cup fresh orange juice

　　1/2 pound (2 sticks) unsalted butter, slightly cooler than room temperature, slightly firm

　　1 teaspoon freshly grated orange zest

　　Pinch of kosher salt

　　

Step 1

Place the orange juice in a small saucepan over medium-high heat. Reduce the orange juice to 2 tablespoons, or until very thick and syrupy, 7 to 10 minutes. Let the juice cool to room temperature.

　　

Step 2

Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment. Add the orange juice reduction, orange zest, and salt. Starting on slow speed, beat until the ingredients begin to incorporate.

　　

Step 3

Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated. The outside of the mixing bowl should feel cool. If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for about 15 minutes before continuing.

　　

Step 4

When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper. Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter. Chill for at least several hours. Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.

　　

Step 5

The butter can be refrigerated for 3 to 4 days or frozen for several weeks. When you are ready to serve the butter, cut it into rounds and remove the parchment paper. Alternatively, simply put it on the table in its ramekin.

　　

Orange Pecan Butter Variation

Step 6

Stir 1/2 cup toasted chopped pecans into the butter when you add the orange zest. If you want to make plain Pecan Butter, omit the orange juice and zest.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.