How To Make Compound Butter
Compound Butter
A versatile, flavorful butter blended with herbs, spices, or other ingredients, perfect for enhancing meats, vegetables, breads, and seafood. This simple yet elegant addition elevates any dish with creamy richness and bold flavor.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh chives, finely chopped
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1 tsp garlic, minced (or 1/2 tsp garlic powder)
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1/2 tsp salt (adjust to taste)
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1/4 tsp freshly ground black pepper
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Optional flavor variations: lemon zest, smoked paprika, rosemary, thyme, or honey
Instructions
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Soften Butter: Ensure butter is at room temperature for easy mixing.
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Mix Ingredients: In a medium bowl, combine softened butter, parsley, chives, garlic, salt, and pepper. Add optional flavorings if desired.
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Blend Thoroughly: Use a fork or spatula to mix until evenly distributed and smooth.
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Shape Butter (Optional): Transfer butter to a piece of parchment paper or plastic wrap and shape into a log. Twist ends to secure.
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Chill: Refrigerate for at least 1 hour to firm up, or freeze for longer storage.
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Serve: Slice and use to top grilled meats, roasted vegetables, warm bread, or pasta.
Equipment
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Medium mixing bowl
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Fork or spatula
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Measuring spoons
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Parchment paper or plastic wrap (if shaping)
Timing
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Prep Time: 10 minutes
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Cook Time: 0 minutes
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Total Time: 10 minutes (+ chilling time)
Serving Size
Makes about 1 cup (8–10 servings, 1 tbsp each)
Compound Butter
Equipment
- Medium mixing bowl
- Fork or spatula
- Measuring spoons
- Parchment paper or plastic wrap (if shaping)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tsp garlic minced (or 1/2 tsp garlic powder)
- 1/2 tsp salt adjust to taste
- 1/4 tsp freshly ground black pepper
- Optional flavor variations: lemon zest smoked paprika, rosemary, thyme, or honey
Instructions
- Soften Butter: Ensure butter is at room temperature for easy mixing.
- Mix Ingredients: In a medium bowl, combine softened butter, parsley, chives, garlic, salt, and pepper. Add optional flavorings if desired.
- Blend Thoroughly: Use a fork or spatula to mix until evenly distributed and smooth.
- Shape Butter (Optional): Transfer butter to a piece of parchment paper or plastic wrap and shape into a log. Twist ends to secure.
- Chill: Refrigerate for at least 1 hour to firm up, or freeze for longer storage.
- Serve: Slice and use to top grilled meats, roasted vegetables, warm bread, or pasta.
Frequently Asked Questions (FAQs)
Can I use salted butter instead of unsalted?
Yes, but reduce or omit added salt to avoid over-seasoning.
Can I make compound butter with other herbs or spices?
Absolutely. Try rosemary, thyme, basil, smoked paprika, lemon zest, or even honey for sweet variations.
Can I use frozen butter?
Butter should be softened at room temperature for proper mixing; frozen butter will not incorporate well.
Can I make compound butter ahead of time?
Yes. Compound butter can be made days or weeks in advance and stored properly in the fridge or freezer.
Can I use this on desserts?
Yes. Sweet variations with honey, cinnamon, or vanilla work well on pancakes, waffles, or warm bread.
How long does compound butter last in the fridge?
Typically 1–2 weeks when stored in an airtight container.
Can I freeze compound butter?
Yes. Freeze in logs or small portions for up to 3 months.
How do I slice frozen compound butter?
Slice with a sharp knife. Let it sit at room temperature for a few minutes if too hard to cut cleanly.
Can I use dried herbs instead of fresh?
Yes, but reduce quantity dried herbs are more concentrated (about 1/3 the amount of fresh).
Can I use compound butter to cook with?
Yes. It can be used to sauté vegetables, sear meats, or finish sauces for extra flavor.
How To Store Compound Butter
Refrigerator:
Store in an airtight container or wrapped tightly in plastic wrap for up to 1–2 weeks.
Freezer:
Wrap in parchment paper or plastic wrap, then foil, and freeze for up to 3 months. Slice as needed.
Usage Tips:
Use chilled or at room temperature as a finishing butter. For cooking, add small amounts to enhance flavor without burning.
