Butter is a favorite food at our house. It is packed with fat soluble vitamins and beneficial fats that support many aspects of health.
Compound Butter Recipe
On a recent date for our anniversary, my husband and I went to an awesome restaurant and I ordered steak. It came topped with an herb-infused compound butter and the flavor of that with the steak and vegetables was one of the best things I’ve ever had.
Since gourmet restaurant meals are definitely not in the budget very often, I decided to recreate the herb-infused compound butter at home and have enjoyed experimenting with different flavors and options. I could literally eat this stuff plain (and I might occasionally do that).
For savory dishes, compound butter adds extra flavor and the health benefits of various herbs, and it makes a gorgeous presentation. I use compound butter to top sweet potatoes, steak, chicken, steamed broccoli/cauliflower, wilted spinach and many other dishes.
If you’ve never tried it, take a few minutes and spice up your butter!
A few notes I’ve found along the way:
- It is important to make sure that the butter is really soft but not completely melted before mixing it with herbs. This helps intensify the flavor and makes the process easier
- Adding a teaspoon of high quality olive oil makes a more spreadable compound butter and also adds great flavor.
- This will not store long in the fridge because it is often eaten within hours at our house.
Herb Infused Compound Butter Recipes
Yield 6 +
Herb infused compound butters combine the fat soluble vitamins in butter with the flavor and health benefits of various herbs for a delicious and simple condiment.
- 1/2 cup of butter (about 4 ounces or 1 stick)- softened to room temperature
- 1 teaspoon of high quality olive oil (optional)
- 1 tablespoon of fresh basil leaves, very finely chopped
- 1 tablespoon fresh parsley, very finely chopped
- 1 tablespoon fresh chives, very finely chopped
- 1 clove of garlic, very finely minced
- Soften butter to room temperature.
- Finely chop all herbs.
- Mince garlic as finely as possible.
- Place all ingredients in a medium bowl and use a fork to mix until all herbs are evenly incorporated.
- Place mixture in to a piece of parchment paper or wax paper and form in to a roll/stick.
- Place in the fridge for at least four hours (or overnight if possible).
- Serve with meats, vegetables or whatever sounds good!
- See variations below.
Flavor Variations (blend these instead of the herbs in the recipe above):-The zest of one organic lemon and one organic lime (great on fish)-3 tablespoons finely minced toasted pecans or walnuts and2 tablespoons of honey -1 tablespoon each of finely minced fresh parsley, chives, rosemary and tarragon-2 tablespoons fresh minced mint and 1 tablespoon lemon zest (great on lamb)-3 tablespoons fresh minced dill weed and 1 tablespoon orange or lemon zest (great on fish or vegetables)
Ever spiced up your butter? What is your favorite combination.