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Compound Butter is simple to make and adds amazing flavor to whatever you put it on. Use it on bread, meats or vegetables.
Why You’ll Love This Recipe
Compound butter is a combination of butter and another ingredient. This recipe combines butter and fresh herbs, but the possibilities are endless. Maybe you’ve eaten at a restaurant that served yummy garlic butter, that is a compound butter.
You can use it on anything you would put normal butter on. I like savory butter on bread, vegetables, beef, chicken, potatoes, or shrimp. The sweet butters are amazing on scones and biscuits. The possibilities are pretty much limitless.
Ingredients Needed
- Butter, salted
- Thyme, fresh
- Chives, fresh
- Rosemary, fresh
- Lemon, for juice
- Ground Pepper
How to Make Compound Butter
- Allow butter to soften to room temperature
- Add butter, herbs, lemon juice and pepper to a bowl.
- Stir until fully incorporated.
- Form butter into a log and wrap in wax paper.
- Twist the ends of the paper.
- Refrigerate until butter is firm.
Frequently Asked Questions
How can I tell if my butter is softened?
Softened butter is when you can push your finger into the butter and it leaves an indentation but your finger doesn’t go all the way through.
What else can I use in compound butter besides herbs?
You can basically put anything into compound butter! I have used garlic, honey and fruit. You can find other flavor variations here.
How long will compound butter last?
Stored, covered or rolled up in wax paper or parchment paper in the refrigerator, it will last up to a month. In the freezer it will last up to 3 months, keep in an airtight container or freezer bag.
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Compound Butter Recipe
Ingredients
- 1/2 cup softened butter
- 2 Tbsp fresh thyme leaves
- 2 Tbsp chopped fresh chives
- 1 Tbsp fresh chopped rosemary
- 2 Tbsp fresh lemon juice
- Fresh ground pepper to taste
Instructions
- Add ingredients to softened butter. Stir to incorporate.
- Wrap in wax paper and refrigerate until butter firms up.
Nutrition Facts:
andria says
Oh thank you! Vanilla has been my missing ingredient. And I agree with the no margarine. I’m going to make this today! Thank you again 🙂
Leigh Anne says
Here is her honey butter recipe:
1 C butter
1 1/2 C honey
1 tsp vanilla
Beat together for at least ten minutes.
My mother in law actually uses half butter and half margarine but I refuse to use margarine!
andria says
Yum and do you have the recipe for honey butter from you MIL? That sounds good too!
Leigh Anne says
Tasha,
I just keep the butter refrigerated and we haven’t had a problem. We like our butter though so it doesn’t stay around that long!
Tasha says
I would be worried we would not use the butter before the fresh herbs went bad. Does this happen or does the butter act as a preserver?
~ Tasha