Compound butter is one of the easiest ways to turn a simple summer meal into something memorable. Softened butter is blended with fresh herbs, garlic, citrus, spices, or other flavorful ingredients, then shaped into a log and chilled until firm.
Slice off a round whenever you need it, and let the butter melt slowly over a grilled steak, piece of chicken, seared fish, baked potato, or platter of roasted vegetables. It is equally delicious spread over warm bread, biscuits, corn on the cob, or crisp crackers.
With gardens, farmers markets, and produce stands overflowing with herbs right now, summer is the perfect time to make a few varieties and tuck them into the refrigerator or freezer.
Start with Good, Everyday Butter
There is no need to use an expensive specialty butter for compound butter. Once fresh herbs, garlic, citrus zest, and other seasonings are added, the subtle qualities of a premium butter can easily be overshadowed.
A good-quality supermarket butter works beautifully. Salted butter provides an easy flavor boost, but unsalted butter allows you to control the seasoning more precisely. Either will work.
Allow the butter to soften at room temperature until it is easy to stir but not melted or greasy. Depending on the temperature of your kitchen, this usually takes about 30 to 60 minutes.
Butter that is too cold will not blend evenly. Butter that is overly soft can become oily and difficult to shape.
Add Plenty of Flavor
Because compound butter is generally served a slice or spoonful at a time, the mixture should be generously flavored.
Fresh herbs are a natural starting point. Basil, parsley, dill, chives, rosemary, thyme, sage, oregano, tarragon, and cilantro can all be used alone or in combination. Garlic, shallots, citrus zest, cracked pepper, mustard, smoked paprika, chilies, grated cheese, capers, or chopped olives can add even more personality.
The best combinations balance richness with something bright, savory, spicy, or aromatic.
Try pairing:
* Parsley, chives, garlic, and lemon zest with grilled steak or chicken
* Dill, lemon zest, and capers with salmon or other grilled fish
* Basil, garlic, and Parmesan with tomatoes, zucchini, corn, or warm bread
* Rosemary, thyme, and black pepper with lamb, potatoes, or mushrooms
* Cilantro, lime zest, and minced jalapeño with grilled corn, shrimp, or chicken
* Sage, garlic, and a touch of honey with roasted squash or sweet potatoes
Chop Everything Finely
Finely chop herbs, garlic, shallots, and other additions so the flavors are evenly distributed throughout the butter.
Fresh herbs should be washed and dried thoroughly before chopping. Excess moisture can make the butter difficult to store and may dull the flavor.
A bowl and sturdy spoon are all you need, although a food processor can be useful when making a larger batch. Avoid overprocessing, which can warm the butter too much.
A Simple Compound Butter Formula
For a basic batch, combine:
1 cup softened butter
2 to 4 tablespoons finely chopped fresh herbs
1 small garlic clove, finely minced, if desired
1 to 2 teaspoons citrus zest, mustard, or another seasoning
Freshly ground black pepper, to taste
Salt, if using unsalted butter
Mix until all of the ingredients are evenly incorporated. Taste and adjust the herbs, salt, acidity, or seasoning as needed.
Shape and Chill
Spoon the finished butter onto a sheet of parchment paper, waxed paper, or reusable food wrap. Shape it into a rough log, then roll the paper firmly around the butter.
Twist the ends in opposite directions to tighten the log and create an even cylinder. Refrigerate until firm, usually one to two hours.
Once chilled, unwrap the butter and slice it into rounds as needed.
Compound butter can also be spooned into a small ramekin or pressed into decorative molds. For individual portions, divide the softened butter among the compartments of an ice cube tray and freeze until solid.
How to Use Compound Butter
Place a slice on hot grilled meat or fish just before serving and allow it to melt over the surface. Add a pat to steamed green beans, roasted carrots, grilled zucchini, baked potatoes, or freshly cooked corn.
Compound butter is also wonderful:
- Tossed with hot pasta or rice
- Melted over grilled bread
- Spread inside a sandwich
- Stirred into mashed potatoes
- Added to scrambled eggs
- Served with radishes or crackers
- Brushed over vegetables before roasting
- Slipped beneath the skin of chicken before cooking
For an effortless summer appetizer, set out a small dish of herb butter with warm bread, sliced tomatoes, radishes, and vegetables from the farmers market.
Storing Compound Butter
Compound butter will generally keep in the refrigerator for about one week when tightly wrapped.
For longer storage, freeze the log whole or slice it into individual rounds and place them in an airtight container. Frozen compound butter keeps well for several months and can be added directly to hot foods without thawing.
Making several small batches while herbs are abundant is a wonderful way to preserve a little of summer’s flavor for meals later in the season.
COMPOUND BUTTER RECIPES
Unless otherwise directed, combine all ingredients in a bowl or food processor until evenly blended. Shape into a log using parchment paper or plastic wrap and refrigerate until firm. Compound butter may be refrigerated for up to one week or frozen for longer storage.
Savory Herb Butters
French Herb and Shallot Butter
½ cup salted butter, softened
Large handful fresh flat-leaf parsley, finely chopped
2 shallots, finely minced
½ garlic clove, minced, optional
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
Blend all ingredients until evenly combined. Shape into a log and chill until firm.
Delicious with: Grilled steak, chicken, fish, potatoes, green beans, or warm bread.
Dill-Shallot Butter
½ cup butter, softened
2 tablespoons finely minced shallot
¼ cup finely chopped fresh dill
1 teaspoon white wine vinegar or fresh lemon juice
¼ teaspoon freshly ground black pepper
Pinch of salt, if needed
Mix the shallot, vinegar or lemon juice, pepper, and salt into the butter. Gently fold in the dill, shape into a log, and chill.
Delicious with: Salmon, grilled fish, potatoes, asparagus, carrots, or rye bread.
Orange-Tarragon Butter
½ cup salted butter, softened
1 tablespoon finely grated orange zest
2 teaspoons finely chopped fresh tarragon
Mix all ingredients until evenly combined. Shape into a log and chill until firm.
Delicious with: Grilled chicken, fish, shrimp, carrots, green beans, or fresh bread.
Honey-Mustard Chive Butter
½ cup salted butter, softened
1 tablespoon honey
2 teaspoons whole-grain Dijon mustard
2 teaspoons finely chopped fresh chives
Mix all ingredients until smooth and evenly blended. Shape into a log and chill.
Delicious with: Grilled pork, chicken, salmon, corn, roasted vegetables, biscuits, or sandwiches.
Rich and Savory Butters
Porcini-Sherry Butter
1 ounce dried porcini mushrooms
4 tablespoons sherry
½ cup salted butter, softened
½ teaspoon truffle salt or kosher salt, optional
Soak the porcini mushrooms in the sherry for 10 minutes. Drain, reserving the liquid, and squeeze the mushrooms dry. Finely chop or process the mushrooms, then blend with the butter, salt, and 1½ tablespoons reserved soaking liquid. Shape into a log and chill.
Delicious with: Steak, burgers, roasted mushrooms, polenta, pasta, potatoes, or risotto.
Blue Cheese and Green Onion Butter
½ cup salted butter, softened
½ cup crumbled blue cheese, softened
2 green onions, finely chopped
Blend all ingredients until evenly combined. Shape into a log and chill until firm.
Delicious with: Grilled steak, burgers, roasted potatoes, mushrooms, green beans, or warm crusty bread.
Goat Cheese and Herb Butter
½ cup salted butter, softened
¼ cup goat cheese, softened
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
Mix all ingredients until creamy and evenly blended. Shape into a log and chill.
Delicious with: Grilled chicken, salmon, vegetables, baked potatoes, crackers, or toasted baguette slices.
Sweet and Savory Butter
Lemon-Basil Honey Butter
½ cup salted butter, softened
Finely grated zest of ½ lemon
2 tablespoons finely chopped fresh basil
1 to 2 tablespoons honey
Whip all ingredients together until light and evenly blended. Shape into a log or spoon into a small serving dish and chill.
Delicious with: Warm bread, biscuits, cornbread, pancakes, waffles, grilled fish, carrots, or summer squash.
