Classic Compound Butters
I know that I have already posted several compound butter recipes, but here are a few of the classics. Dinner doesn’t have to be boring! I remember going to a steakhouse with my parents when I was a teenager back in the 1970s. When they served the steaks, they had a big pad of compound butter on top. That was the first time I ever tasted how flavorful a steak could be. It made a regular dish memorable.
Try these compound butters to add flavor to your next meal. They make a perfect addition to any meat, fish or poultry that is grilled, broiled, baked, fried or sauteed. They will add flavor to your dishes and they last up to two to three months in the freezer.
A compound butter can be used to:
- Baste roasts and poultry,
- Baste grilled kabobs or shrimp skewers,
- Enrich soups and sauces,
- A spread for a nice artisan bread,
- A topping for meat or fish, and
- A perfect topping for grilled or roasted vegetables or baked potatoes.
Make your own variations to use with eggs dishes. Of course, Summer wouldn’t be complete without a flavorful pad of compound butter slathered all over grilled corn.
It is best to use fresh herbs. In fact, this is a great way to use herbs from your garden. Fresh herbs will provide more intense flavor than dried commercial herbs. However, if you do not have fresh available, you will need to increase the amounts of herbs below.
I use salted butter for these recipes. If you prefer, you could use unsalted butter and add 1/2 teaspoon of salt. I typically keep these in the freezer and pull them out when needed. Making these ahead time will make easy work to add a flavorful addition to your next meal. Defrost as you would any butter. Slice to serve.
If you like my Compound Butter Recipes, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
Maitre D'Hotel Compound Butter
A classic compound butter that is traditionally served in hotels. Perfect with meat or fish and easy to make.
Ingredients
- 2 sticks (1 cup) salted butter
- 2 Tablespoons parsley, minced
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
Directions
- Step 1 In a medium size bowl, let the butter come to room temperature.
- Step 2 Add the minced parsley, lemon juice and ground pepper.
- Step 3 Mix well.
- Step 4 Scrape the compound butter onto a large sheet of plastic wrap or parchment paper.
- Step 5 Roll in plastic wrap and chill until firm.
- Step 6 When firm, slice and serve.
Herb Compound Butter
A perfect compound butter for almost anything. It goes with meat and fish to vegetables and shellfish.
Ingredients
- 2 sticks (1 cup) salted butter
- 1 Tablespoon parsley, minced
- 1 Tablespoon fresh tarragon minced
- 1 Tablespoon chive, minced
- 1 Tablespoon fresh chervil, minced (optional)
- 1/8 teaspoon freshly ground pepper
Directions
- Step 1 In a medium size bowl, let the butter come to room temperature.
- Step 2 Add the minced herbs and ground pepper.
- Step 3 Mix well.
- Step 4 crape the compound butter onto a large sheet of plastic wrap or parchment paper.
- Step 5 Roll in plastic wrap and chill until firm.
- Step 6 When firm, slice and serve.
Lemon Dill Compound Butter
This compound butter has a wide range of uses. It works with chicken, fish, pasta and even baked potatoes.
Ingredients
- 2 sticks (1 cup) salted butter
- Zest of 1 small lemon
- Juice of half a small lemon
- 2 Tablespoons dill, minced
- 1/4 teaspoon freshly ground pepper
Directions
- Step 1 In a medium size bowl, let the butter come to room temperature.
- Step 2 Add the lemon juice and zest, minced dill and ground pepper.
- Step 3 Mix well.
- Step 4 crape the compound butter onto a large sheet of plastic wrap or parchment paper.
- Step 5 Roll in plastic wrap and chill until firm.
- Step 6 When firm, slice and serve.
