There is no simpler way to add flavor to baked goods, meat, fish and chicken than by infusing or slathering them with herbs and spices. One of the easiest, but most impressive ways of doing this is with compound butters. This sounds fancy, but is no more difficult than mashing together butter and your choice of herbs, spices, citrus zest or other ingredients, such as olives and sun-dried tomatoes. In this week's how-to, I will demonstrate the basic method to making a compound butter, provide a few recipes to try, and give you ideas of how to use these pretty butters. However, the ease of the process is meant to spark your creative juices. The sky is the limit as far as flavor combinations.
How to use compound butters:
Compound butters can be made sweet or savory according to your palate and the dishes that will be enhanced by the butter. Breads, muffins, pancakes or waffles could be paired with butters filled with honey, citrus zest, finely chopped dried fruit or maple syrup, to name a few. Seafood, meat and chicken dishes benefit from savory butters infused with herbs (basil, rosemary, thyme, sage, cilantro, etc.), citrus juices, cheeses (Gorgonzola, Parmesan, etc.) or spices (curry powder, cumin, chile powder, etc.).
For baked goods, simply spread the butter onto the bread or muffin. For savory dishes, such as a beautifully grilled steak, place a dollop of the flavored butter (the Gorgonzola & Sage version be great here) on top of the meat and let the heat melt the butter. The butter can also be tossed with lightly sauteed or grilled shrimp (the Curry Butter would be perfect). These are just a few examples of the ways compound butters can be used. Try to think outside of the box and dream up your own uses.
Butter variations:
While many compound butters are made with butter plus the flavor ingredients, they can also be varied by replacing some of the butter with cream cheese or goat cheese for a slightly different flavor and texture. Regardless of the base ingredients you are using, they should be at room temperature to insure easy mixing.
Compound butter variations:
Kalamata & Mint Butter
(seen in photos)
8 tablespoon (½ cup) unsalted butter
1 tablespoon minced kalamata olives
2 teaspoon minced fresh mint
Gorgonzola & Sage Butter
8 tablespoon (½ cup) unsalted butter
2 oz. crumbled Gorgonzola cheese
1 tablespoon minced fresh sage
¾ teaspoon kosher salt
Shallot & Herb Butter
8 tablespoon (½ cup) unsalted butter
2 tablespoon minced shallots
1 tablespoon minced fresh parsley
¾ teaspoon kosher salt
Curry Butter
4 tablespoon (¼ cup) unsalted butter
4 oz. cream cheese
2 teaspoon curry powder
¾ teaspoon kosher salt
Dill Butter
4 tablespoon (¼ cup) unsalted butter
4 oz (½ cup) goat cheese
3 tablespoon minced fresh dill
Orange Honey Butter
8 tablespoon (½ cup) unsalted butter
1 tablespoon grated orange zest
1 tablespoon honey
How to make compound butter:
In a medium bowl, mix together room temperature unsalted butter and desired ingredients, such as herbs, olives, citrus zest and spices. Use the back of a fork to soften the butter and combine the ingredients.
On a piece of parchment or wax paper, form the butter into a 1-inch log. Wrap the paper around the butter, pressing gently to make a smooth log, and roll to seal. Place in the refrigerator until ready to use.
Unwrap the compound butter and cut it into slices of desired thickness. Spread on bread or crackers, or serve over warm foods to melt.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Kathy Mercure
Hello fellow Canadian! Thanks for these great ideas. I made my first compound butter last year (tarragon) and since then have been hooked. Thanks for the great ideas. I'll be making some of these for sure.
Dara (Cookin' Canuck)
Thanks, Kathy. Tarragon is wonderful in compound butters. I can't wait until my herb garden starts to flourish again.
Katrina
I've seen this before but have never tried it. Thanks for the tip! So many of your butters sound amazing!
Sanjeeta kk
Never thought of making compound butter at home! And you made it all look so simple and easy..lovely tips. Thanks Dara for the recipes.
Dara (Cookin' Canuck)
Thanks, Sanjeeta. They couldn't be easier to make and really add something special.
Marla
Dara, I love the diversity of compound butter. Not only in the unique flavor combos but also in the many ways you can use them. Great recipes here, especially the one with the cream cheese.
Dara (Cookin' Canuck)
Thanks, Marla. The cream cheese ads a tangy flavor to the mixture and matches really well with some flavors.
Paula (Salad in a Jar)
Love all the variations. Something for everybody!
Nithu
ooh!! they look awesome. love to have a bite.
Shelby
Beautiful! I will for sure have to try these... I've never tried it but it looks fabulous!
erica
This looks so good...I've never made compound butter before, I will try this one though. Thanks for sharing. 🙂
Dara (Cookin' Canuck)
Thanks, Erica.
claudia lamascolo/aka pegasuslegend
What a great selection, I make several kinds and here are some new ones for me... I freeze mine in molds like rubber hearts etc... they are perfect for company... love this kalamata one, going to try this for Easter! Thanks Dara!
Dara (Cookin' Canuck)
What a great idea, Claudia. I'll have to try that.
Dee D.
wow the butter looks delicious 🙂
I've never tried compound butter, might try it out 🙂 all of your recipes sound great!
Dara (Cookin' Canuck)
Thanks, Dee. Compound butters are a great way to add flavor to dishes.