Compound butter, a mix of butter and other ingredients, is an excellent way to create an endless variety of flavors for meats, fish, veggies and even freshly baked bread! Read on to learn how to make compound butter in a few easy steps!
Compound butter is a fun and easy way to add loads of flavor to a dish without a lot of effort. It can be used to top veggies such as carrots, corn, potatoes or these fabulous hazelnut green beans. It can be used on meat and fish, and can also be spread on bread, just like regular butter. You can even melt a compound butter and pour it over popcorn for a super yummy snack!
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So what exactly is compound butter?
It's softened butter combined with either savory or sweet ingredients to infuse flavor. The savory variety usually includes at least one type of herb. The concept is incredibly simple and making a compound better only takes a few minutes yet the potential flavor combinations are just about endless!
Sweet compound butter tends to pair best with baked goods such as fresh bread, cornbread and waffles. Savory compound butter pairs best with meat, fish, pasta and vegetables. If you are a popcorn fan you can use either type on popcorn though I tend to go with the savory variety in that case.
The beauty of compound butter is that it requires very few kitchen tools - just a knife for chopping ingredients and a small mixing bowl and a fork or spoon for mixing up the ingredients. Once the ingredients are mixed you transfer the butter to a piece of plastic wrap (parchment paper will work in a pinch but plastic is better for long-term storage). Then you roll the butter up into a log-like shape, wrap it tightly and chill for at least two hours before using.
How do you make compound butter?
Making compound butter is very simple. For every stick of butter, you'll need 3-4 tablespoons of ingredients. I usually make one variety of butter using a stick at a time, as it keeps very well.
You'll start by letting the butter soften at room temperature. The softer the easier it is to work with so I recommend at least 30 minutes. While the butter is softening you can chop the herbs and mix the other ingredients for each flavor combo you are planning to make.
Next, you mix the butter and the other ingredients together in a small bowl. I suggest using a fork to ensure everything gets well combined.
Once everything is mixed you roll the butter into a log-like shape and wrap it tightly in plastic wrap. Then it goes back into the refrigerator to chill for at least 2 hours.
Ingredient Note
You'll want to use a high quality unsalted European butter, like Plugra European Butter, when you make compound butter so you get a great buttery taste. I happen to like Plugra but there are a number of brands that make great European butter these days!
How to use Compound Butter
Below are a few of my favorite combinations with serving suggestions - use your imagination to come up with your own clever combinations!
Blue Cheese Butter – crumbled blue cheese + bacon + sea salt on steak or baked potatoes
Truffle Butter - truffle salt + parmesan cheese on steak, roasted mushrooms or popcorn
Chipotle Cilantro Butter - ground chipotle + fresh cilantro + lime zest on chicken, fish or grilled corn
Sage Butter – fresh sage + thyme + garlic on roast turkey or roasted carrots
Red Wine Butter - shallot + red wine + sea salt on steak or roasted potatoes
Tarragon and Citrus Butter – orange zest + tarragon on fish or grilled veggies
Brown Sugar Walnut Butter - dark brown sugar + vanilla extract +cinnamon + toasted walnuts on fresh multi-grain bread or bran muffins
Miso Butter - White miso + black pepper on shrimp, salmon or roasted cauliflower
Compound butter also great to keep on hand in the summer to add some extra flavor to a simply grilled piece of fish or vegetable. And as an added bonus it freezes really well so you can make several varieties at one time so you always have some on hand!
Additional notes from the kitchen
- Compound butter can be stored in the refrigerator for about a week or in the freezer for about 6 months.
- If you are going to freeze it I recommend cutting the log in half then wrap tightly in plastic wrap. When ready to use defrost in the refrigerator. You can also use an ice tray to freeze smaller portions. Simply scoop the butter into the ice tray and make as many ice cubes as you like. I generally freeze some o each flavor I make.
- To easily slice compound butter, run a butter knife under warm water and wipe to dry. Slice the butter into disks.
Recommended Tools
Small glass bowls with lid – I love these little bowls from Crate & Barrel. They are perfect for mixing up the butter before you form the logs and I use them for lots of other small mixing and storing tasks.
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Herb Compound Butter
Ingredients
For herbed butter:
- 1 stick unsalted butter, softened
- 2 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped chives
- 1 garlic clove, finely minced
- pinch of salt
For orange honey butter:
- 1 stick unsalted butter, softened
- 2 tablespoons orange zest
- 1 tablespoon honey
For truffle parmesan butter:
- 1 stick unsalted butter, softened
- 3 tablespoons grated parmesan cheese
- 2 teaspoons truffle salt
Instructions
- Add the softened butter to a small bowl and whip with a fork.
- Add the remaining ingredients and mix well until they are evenly distributed throughout the butter.
- Transfer the butter to a piece of plastic wrap and form into a log-like shape. Wrap tightly in plastic wrap and then roll to smooth out the edges of the cylinder. Twist the ends to close the plastic wrap around the butter.
- Refrigerate at least 2 hours before using.
Karly
Compound butter is the best! Thanks for all the great ideas!