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Compound Butter - flavored butter is an easy way to pump up the flavor of everything from meat and veggies to bread and pasta. These compound butter recipes are delicious and complement almost anything!
If you're not familiar with compound butter, prepare to be amazed! Compound butter is SO easy to make. The flavor combinations are as numerous as the ways to use it.
Table of Contents hide
1 What is compound butter?
2 How can I use compound butter?
3 Three variations of compound butter
4 FAQ's
5 More flavor-packed ideas:
6 Equipment
7 Craving more?
8 Compound Butter Recipe - Three Ways
What is compound butter?
Compound butter is simply a blend of butter and flavorful add-ins such as herbs, spices, citrus zest, etc. Making compound butter is as easy as softening the butter to room temperature and stirring in the seasoning of choice.
How can I use compound butter?
Compound butter can be used to pump up the flavor volume of your favorite recipes.
- Add a slice of flavored butter to grilled steak, chicken, or fish.
- Finish off grilled or roasted vegetables with a pat of herb butter.
- Stir the butter into pasta or rice.
- Spread the flavored butter on bread or muffins.
- Melt compound butter and drizzle over popcorn.
Three variations of compound butter
I'm sharing three easy variations of compound butter. All of these flavor combinations complement many different things - and also go well together.
- Chive butter - 1 stick softened butter and 2 tablespoons chopped fresh chives.
- Lemon butter - 1 stick softened butter and 2 tablespoons lemon zest (the zest from about 6 medium lemons)
- Roasted garlic and rosemary butter - 1 stick softened butter, 1 small head roasted garlic, and 1 tablespoon chopped fresh rosemary.
FAQ's
- How do I shape the butter into a log? Transfer the butter mixture to a piece of parchment paper or plastic wrap. Wrap the paper or plastic around the butter and form it roughly into the shape of a log. It doesn't have to be perfect - we'll smooth it out after the next step. Twist the ends of the paper or plastic. Roll it back and forth on the counter to smooth out the log. Wrap completely and store it in the refrigerator.
- How long does compound butter last in the fridge? Depending on the add-ins, the butter will last for a few weeks. I generally use the butter within 2 weeks.
- Can compound butter be frozen? Absolutely. Wrap tightly in plastic wrap and then in foil. For more freezer protection, put the foil-wrapped butter in a zipper-top bag. Store for up to 6 months.
More flavor-packed ideas:
- Mix butter with cinnamon sugar and spread on toast, English muffins, or waffles.
- Add honey to butter for a delicious spread on biscuits or cornbread.
- Use garlic and herb butter for quick and easy garlic bread.
- Add chili powder or cayenne pepper to butter and spread on corn-on-the-cob.
The options are endless - just use your imagination!
Equipment
Craving more?
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Compound Butter Recipe - Three Ways
Author: Abbey McDermott
Flavored butter is an easy way to add tremendous flavor to many of your favorite dishes.
5 from 1 vote
Print Recipe Save Recipe
Prep Time 5 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Condiment
Cuisine American
Servings 24
Calories 102 kcal
Ingredients
Chive butter
- ½ cup unsalted butter (softened to room temperature)
- 2 tablespoons chopped fresh chives
Lemon butter
- ½ cup unsalted butter (softened to room temperature)
- 2 tablespoons lemon zest (approx 2-3 medium lemons)
Roasted garlic and rosemary butter
- ½ cup unsalted butter (softened to room temperature)
- 1 small head of garlic
- 1 tablespoon chopped fresh rosemary
Instructions
Chive butter
In a small bowl, blend the butter and chopped chives.
Transfer the mixture to a piece of parchment paper or plastic wrap. Fold the paper or plastic over the butter and gently shape into a log. Roll the paper or plastic around the butter and twist the ends. Roll the log on the counter to smooth out. Chill in the refrigerator.
Lemon butter
In a small bowl, blend the butter and lemon zest.
Transfer the mixture to a piece of parchment paper or plastic wrap. Fold the paper or plastic over the butter and gently shape into a log. Roll the paper or plastic around the butter and twist the ends. Roll the log on the counter to smooth out. Chill in the refrigerator.
Roasted garlic and rosemary butter
Preheat the oven to 400 degrees to roast the garlic.
Remove the outer papery skin from the head of garlic, but leave the cloves intact. Trim the end of the head of garlic, exposing the cloves. Drizzle with olive oil and wrap in aluminum foil.
Bake for 40-50 minutes until soft and fragrant. Let cool until cool enough to handle. Squeeze the softened garlic out of its skin.
In a small bowl, combine the butter, roasted garlic, and chopped rosemary. Blend well.
Transfer the mixture to a piece of parchment paper or plastic wrap. Fold the paper or plastic over the butter and gently shape into a log. Roll the paper or plastic around the butter and twist the ends. Roll the log on the counter to smooth out. Chill in the refrigerator.
Notes
Storage: The butter will last several weeks in the refrigerator.
To freeze butter: Wrap the butter in plastic wrap and then aluminum foil. Store in the freezer for up to 6 months.
Nutrition
Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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Love this recipe? Follow on Pinterest for more inspiration!
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