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
- Soften butter to room temperature and place in a medium bowl.
- Finely chop all herbs and add them to the bowl with the butter.
- Mince garlic as finely as possible and add it to the bowl.
- Add the olive oil to the bowl if using and mix with a fork until all the herbs are evenly incorporated.
- Place the mixture into a piece of parchment paper or wax paper and form into a roll/stick.
- Place in the refrigerator for at least four hours (or overnight if possible).
- Serve on meats, vegetables, or whatever sounds good!
- See variations below.
- The zest of one organic lemon and one organic lime (great on fish)
- 3 TBSP toasted pecans or walnuts, finely chopped and 2 TBSP honey
- 1 TBSP each fresh parsley, chives, rosemary, and tarragon, finely chopped
- 2 TBSP fresh mint, finely chopped and 1 TBSP lemon zest (great on lamb)
- 3 TBSP fresh dill, finely chopped and 1 TBSP orange or lemon zest (great on fish or vegetables)
Ever spiced up your butter? What is your favorite combination.