Compound Butter: The secret to elevating everyday meals to exceptional heights.
Sometimes, the simplest additions make the biggest differences in the kitchen and on the plate. These versatile flavor enhancers are quick and easy to prepare, often using ingredients you already have in your pantry, vegetable crisper, or spice cabinet.
Perfect for leaner cuts like filet, bison or elk, compound butter adds richness and complexity to meats. They’re equally transformative on a New York strip or my personal favorite – a perfectly seared ribeye alongside crispy domino potatoes. Their magic doesn’t stop at red meat, a swipe or pat can enhance chicken, fish and vegetables, infusing them with incredible flavor in just a few moments. But wait, let’s not forget those rolls, biscuits, baguettes and croissants that tease you waiting for apps and mains. They too, benefit from amazing butters.
In this post, I’ll guide you through some of my favorite compound butter recipes, giving you the tools to bring bold, irresistible flavors to your table with minimal effort. Let’s dive in!
Tips and Tricks
- Choose quality and always use the best real butter for the richest flavor and smoothest texture
- Presentation matters, so serve your butters sliced in coins or condiment cups
- Pre-mix your dry ingredients before adding them to the butter to ensure even distribution
- Let them rest in the refrigerator for a few hours to allow the flavors to infuse the butter
- Be creative and don’t hesitate to experiment with more herbs and spices!
Seven Essential Compound Butters
Bourbon butter is a match made in heaven when paired with waffles and drizzled with authentic Canadian maple syrup. Print
Bourbon Butter
Savory butter infused with bourbon, shallot, garlic, parsley and lemon zest
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 ounces 1x
Ingredients
- 1 stick unsalted butter – room temperature
- 1/4 cup bourbon
- 1 tsp garlic – minced
- 1 tsp shallot – minced
- 1 tsp parsley – finely minced
- 1 tsp lemon zest
Instructions
- Pour 1/4 cup of bourbon into a cold small saucepot. Place it on the stove, THEN turn the heat to medium and reduce the bourbon to about a tablespoon
- Place 2 tablespoons of butter in the pot and stir to begin melting it, then add the minced shallot and garlic. Reduce the heat to low and saute until the garlic and shallot is soft and the alcohol has cooked off – about 3-4 minutes. Remove from the heat and let it cool to room temp
- Prep the parsley and lemon zest. When the bourbon, sautéed garlic and shallot is completely cool, Place it, the lemon zest, parsley and remaining butter in a stainless or glass bowl and mash together with a fork until it is thoroughly combined
- Chill for 30 minutes in the refrigerator, then scoop out with a spatula onto plastic wrap and roll into a log about 2 inches in diameter. Twist the ends, tuck them under and refrigerate until ready to use.
- Slice into 1/4” coins and serve
Blue cheese butter enhances the savory richness of a steak. It’s equally divine slathered on a juicy burger or spread over roasted lamb chops, adding a creamy, tangy depth to each bite. For an unexpected twist, try it melted over a loaded baked potato. Print
Blue Cheese Butter
Rich butter combined with tangy blue cheese, the name says it all
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 10-12 ounces 1x
Ingredients
- 1 stick unsalted butter – room temperatue
- 4 oz tangy maytag blue cheese – room temperature – crumbled or chopped
- 1/2 tsp fresh thyme leaves – finely minced
- 1/8 tsp sea salt
Instructions
- Place the ingredients in a food processor and pulse until thoroughly combined, or
- Mash the butter with a fork in a bowl, sprinkle the thyme and salt over it and add an ounce of blue cheese at a time while mashing and folding the butter until evenly combined
- Transfer to plastic wrap, roll into a log about 1-1/2 to 2″ diameter, twist and seal the ends and refrigerate for a few hours.
- Slice into coins to serve on top of hot grilled meats
Compound fois gras butter adds richness beyond belief to almost anything, but especially a fresh, warm croissant. I dare you to pair it with a terrific sauternes sweet enough to stand up to the rich flavor. Print
Foie Gras Butter
Foie gras and butter enriched with flavor of cloves, ginger, nutmeg and pepper
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 ounces 1x
Ingredients
- 4 oz foie gras – room temperature
- 4 TBL unsalted butter – room temperature
- 3/4 tsp sea salt
- 1/8 tsp fresh black pepper – finely ground
- 1/8 tsp freshly ground whole cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
Instructions
- Use a silicone spatula to push the foie gras through a fine mesh strainer and remove any veins, blemishes or stringy tissue. Place it on plastic wrap and roll into a tight log, about 1” diameter. twist tightly to secure the ends and refrigerate until firm
- Prepare an ice water bath. Bring a saucepan of salted water to a boil. Reduce heat to a bare simmer, and poach the foie gras log until it is soft and the fat is beginning to melt, about 1 minute. Transfer the foie gras log to the prepared ice water bath to cool, about 2 minutes
- Place the butter with all the remaining ingredients in a food processor, remove the plastic wrap and scrape the foie gras into the food processor. Process until smooth, scraping down sides as necessary, about 1 minute.
- Refrigerate briefly, about 30 minutes to firm up the butter, then transfer to plastic wrap and roll into a log. Twist to secure the ends and refrigerate until ready to serve.
Garlic herb butter is a simple yet versatile condiment that gives you license to incorporate any fresh herb from your garden, adding rich, aromatic flavor to countless dishes. This buttery blend is ideal for melting over grilled chicken, tossing with roasted vegetables or pasta, and pairing with seafood like grilled shrimp or seared salmon. Print
Garlic Herb Butter
Compound butter using multiple green herbs, brightened with lemon juice
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 8 ounces 1x
Ingredients
- 1 stick unsalted butter – room temperature
- 1 tsp minced garlic – microplaned
- 1/2 tsp fresh thyme leaves – minced
- 1/2 tsp rosemary – minced
- 1/2 tsp parsley – minced
- 1/2 tsp lemon juice
Instructions
- Use a fork to mash the butter in a stainless or glass bowl and sprinkle in the remaining ingredients. Mix with the fork and then a spatula until fully combined. Transfer to plastic wrap, roll into a log about 1-1/2 to 2” diameter and refrigerate until ready to slice into coins to serve
Gochujang butter is a bold and flavorful condiment that combines the creamy richness of butter with the complex, spicy-sweet heat of gochujang, a traditional Korean fermented chili paste. Gochujang is made from red chili powder, glutinous rice, fermented soybeans, and salt, resulting in deep, umami-packed flavor. It balances heat, sweet and subtle tanginess to delight the palate. When blended with butter, it creates a versatile spread or cooking ingredient. Use it to top grilled pork chops and oysters or stir it into hot pappardelle for a spicy, creamy pasta sauce. Print
Gochujang Butter
Korean Gochujang paste blended with butter, garlic, brown sugar and sesame oil
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 8-9 ounces 1x
Ingredients
- 1 stick unsalted butter – room temperature
- 4 tsp hot gochujang paste
- 1 clove garlic – microplaned
- 1 packed tsp brown sugar
- 1 tsp sesame oil
- 1 pinch sea salt
Instructions
- Use a fork to thoroughly mix together the gochujang, garlic, brown sugar, sesame oil and salt
- Add the butter and combine with a fork until it becomes a homogenous mix
- Use a spatula to transfer the butter to plastic wrap, roll into a log about 1-1/2 to 2” in diameter, twist and tuck the ends and refrigerate until ready to use
- Remove the wrap and slice into 1/4” coins to serve atop meats, or use as an ingredient melted into sauces
Parsley butter is a fresh and herbaceous condiment that brings a vibrant, earthy flavor to a variety of dishes. Made by blending softened butter with finely chopped parsley, it’s simple yet versatile. This pairs beautifully with grilled salmon and makes a delicious spread for warm breads. Melt it atop steamed or roasted vegetables for an easy way to add richness and depth to their natural flavors. Print
Parsley Butter
Blended butter and parsley with Dijon mustard, garlic and shallot
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 10 ounces 1x
Ingredients
- 1 stick unsalted butter – room temperature
- 1 small bunch curly parsley – finely minced
- 1 small garlic clove – microplaned
- 1/4 tsp Dijon mustard
- 1/2 tsp shallot – minced
- 1/4 tsp sea salt
Instructions
- Cut the main stems off the bottom of the parsley bunch, place them in a food processor and mince – about a minute
- Place the softened butter, garlic, shallot, Dijon mustard, salt in the food processor and process until smooth and integrated. Scrape down the sides once or twice while doing so.
- Transfer to plastic wrap, roll into a log about 1-1/2 to 2” diameter and refrigerate until ready to slice into 1/4″ coins to serve
Smoked paprika butter is rich, slightly sweet and smoky, adding warmth and depth to any dish. It pairs wonderfully with an Iberico pork chop or roast chicken, enhancing their savory notes. It also complements seafood like fish, mussels, clams, and grilled oysters, adding a layer of complexity to their natural flavors. Smoked paprika butter is also a perfect finishing touch for roasted potatoes and corn, giving them a delightful smoky richness that’s hard to resist. Print
Smoked Paprika Butter
Butter blended with smoked paprika, rosemary and sea salt
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 ounces 1x
Ingredients
- 1 stick unsalted butter – room temperature
- 1 tsp rosemary – finely minced
- 1 tsp smoked paprika
- 1/8 tsp sea salt
Instructions
- Use a fork to mash the butter in a stainless or glass bowl and sprinkle in the remaining ingredients. Mix with the fork and then a spatula until fully combined. Transfer to plastic wrap, roll into a log about 1-1/2 to 2” diameter and refrigerate until ready to slice into coins and serve