Cookin' Canuck - How to: Make Compound Butter

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.

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How to use compound butters:

Butter variations: