Compound Butters: How to Up Your Cooking Game

May 3, 2011


The difference between a good dish and a great dish can be as simple as the butter you are using. Compound butters are simply butter with complimentary ingredients added in and they can be either savory (like herbs) or sweet (like cinnamon or honey).

Don’t let the fancy-schmancy-ness fool you. These are super easy to make and will stay in the refrigerator for five days and up to six months in the freezer.

Unless I am planning on cooking a LOT I usually only make a little at a time (one stick), but you can make up to a pound (four sticks) easily, wrap it in parchment paper in a log and slice discs off as needed.

Savory Compound Butters

1 stick of organic unsalted butter
1/2 tablespoon chopped, fresh italian parsley
1/2 tablespoon chopped, fresh thyme
1 teaspoon chopped, fresh oregano

Soften the butter slightly just so it is easy to mash with a fork. Do not melt it all the way. Mix in the chopped herbs by mashing until blended. Store in air-tight container and voila! Use as needed.

Experiment with other savory ingredients. Here are some other great combinations to try out:

Dill + Lemon
Rosemary + Garlic
Chili + Lime + Tequila
Garlic + Chive

The combinations are endless as are the ways to use them:

Scramble eggs in it
Mix into creamy mashed potatoes
Spread on crusty bread
Dollop on any meat or fish before serving
Rub onto corn on the cob
Add to roasted or sauteed vegetables

Sweet Compound Butters

Now let’s talk sweet compound butters. Think breakfast rolls and spreads. Think on top of pancakes. Think just straight off the spoon. (Kidding. Maybe. Don’t judge me.)

1 stick organic, unsalted butter
2 tablespoons organic honey

1 stick organic, unsalted butter
2-3 tablespoons organic powdered sugar or agave nectar (adjust to taste)
1-2 tablespoon ground cinnamon (adjust to taste)

Other combinations to try immediately if not sooner:

Orange marmalade
Honey + nuts
Maple syrup + vanilla + cinnamon
Lemon curd
Strawberries + strawberry fruit spread

Hungry yet?

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One Response to “Compound Butters: How to Up Your Cooking Game”

  1. Knighton Says:

    I keep a roasted garlic & parsley butter in my freezer for grilled steaks. Delish!