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Compound butter is a game-changer in my kitchen—adding flavor and richness to a wide range of dishes. I like finding ways to use my compound butter recipe so I can make a large batch and enjoy the fruits of my labor in multiple ways.
These types of butters store well after being shaped into a log and wrapped in parchment paper. You can even slice the log into single servings and freeze them to extend their life. Make sure to label them!
Making a Compound Butter Recipe
The beauty of Compound Butter lies in its endless possibilities. While my herb-infused compound butter recipe below adds a savory touch to meals, you can let your imagination run wild and create an array of combinations.
Only soft butter and one or two flavor elements are needed to make a compound butter recipe. I like to employ grass-fed, unsalted butter to get the most flavorful results. Make sure your ingredients are fresh and potent for the best outcome.
You can soften butter to use in your compound butter recipe in a few ways:
- Leave it on the counter for 30-60 minutes depending on your room temp.
- Cube it into small pieces before setting it out to quicken the softening process.
- Shave it with a grater for the fastest softening results.
I typically like leaving my butter on the counter awhile because it’s the least labor-intensive with the least amount of mess. My next go-to is to cube the butter because I find it less messy than grating. I use the grating method in a pinch when I haven’t planned for softening.
Butter Flavor Combinations
Consider exploring these exciting variations:
- Strawberry and Honey Compound Butter: Combine softened butter with fresh strawberries and a drizzle of honey. A sweet and luscious spread perfect for slathering on warm scones, toast, or pancakes.
- Citrus and Chili Compound Butter: Infuse butter with citrus zest, like oranges or limes, and a hint of chili flakes to develop bright and spicy notes. Add the butter to grilled seafood or roasted vegetables.
- Maple Cinnamon Pecan Compound Butter: Blend butter with pure maple syrup, a dash of ground cinnamon, and chopped toasted pecans. This is an ideal accompaniment to freshly baked muffins or sweet potatoes.
- Garlic and Herb Compound Butter: Use herb combinations such as rosemary, thyme, and chives, mixed with minced garlic for a savory and aromatic compound butter. Perfect for spreading on crusty bread or adding intrigue to grilled meats.
- Umami Type Compound Butter: 101 Cookbooks has a wonderful miso lemon butter recipe great for rice bowls, veggies, and roasted tomatoes. You could also try using dehydrated/dried mushrooms or parmesan cheese with similar effects.
- Chamomile Honey Compound Butter: Use on toast, scones, cornbread, biscuits, or drizzle over strawberry-topped pancakes.
Ways to Use Compound Butter
I love compound butter because of its versatility. For instance, I suggest trying some of the following ways to use compound butter:
- Enhance the flavors of grilled meats and seafood by melting a pat of the butter over them just before serving.
- Rub underneath and on top of chicken skin before roasting, like in our Roast Chicken with Herb Butter Recipe.
- Toss steamed vegetables with a dollop of flavored butter to elevate their taste.
- Add a spoonful to hot pasta for an instant burst of flavor.
- Use fruity compound butter to top pancakes, waffles, or French toast.
- Incorporate savory butter into mashed potatoes or rice for extra richness.
From sweet to savory, the possibilities and ways to use compound butter are endless. Try our spring herb compound butter recipe below. I love to use it in roast chicken, to finish scallops when searing, or even as a garlic bread smear.
Savory Herb Compound Butter Recipe
Spring Herb Compound Butter
Ingredients
- 6 tbsp unsalted butter room temperature
- 1/2 tbsp minced garlic or shallot
- 2 tsp grated lemon peel
- 1/2 tsp coriander seeds
- 1 tsp pink peppercorns or 1/2 tsp black peppercorn
- 1/2 tsp fine sea salt
- 2.5 tbsp finely chopped chervil optional
- 1.5 tbsp finely chopped chives
- 1.5 tbsp finely chopped tarragon
- 1 tbsp finely chopped parsley
- 1/2 tbsp thyme leaves
- 2 tsp finely chopped sage
- 1/2 tsp finely chopped marjoram/oregano
Instructions
- In a mortar and pestle, grind the coriander seed, black peppercorn and salt
- Add the minced garlic and grated lemon peel and make a paste
- Combine the softened butter, minced garlic, grated lemon peel, and the chopped assortment of herbs to the spiced garlic paste
- Gently blend everything together until well incorporated, allowing the flavors to meld harmoniously
- Lay out a sheet of plastic wrap and transfer the butter mixture onto it
- Roll it tightly, forming a compact log with the plastic wrap
- Twist the ends of the plastic wrap to secure the shape, then refrigerate the compound butter for at least an hour to allow it to firm and flavors to develop
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