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Nine Compound Butter Recipes and suggested uses. This is a 5-minute recipe that kicks up the flavor of whatever you pair it with.
Compound Butter is another name for Herb Butter. Butter enriched with herbs and seasonings elevates an everyday meal into a gourmet meal.
At some point, you may not have butter. If that happens, be in the know with Best Butter Substitutes.
Compound Butter is an amazing low-carb condiment and perfect for those following the keto diet. They add amazing flavor to fish, steak, chicken, vegetables, corn, bread, etc.
The basic ingredient is butter mixed with herbs, spices, or other ingredients.
Herb Butters also make a wonderful homemade gift!
Please make sure all the ingredients have reached room temperature before mixing them. Mix the softened butter and spices, herbs, and other ingredients in a medium bowl. Alternatively, you can mix it in a food processor.
Parsley-Shallot Butter
1/2 cup unsalted butter, room temp
1 shallot, minced
2 Tablespoons minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
salt and pepper
Combine butter, shallot, parsley, and lemon juice in a food processor or bowl. Blend.
There are a couple of ways to make compound butter. Mix it and leave it in a container (these bowls are perfect). You can roll the softened mixed butter in plastic wrap as well. Roll into a log about one and 1/2-inch thick and twist the ends to close. Refrigerate for at least one hour or until firm. Remove from refrigerator and slice into 1/2 inch ‘coins’ when steaks go on the grill.
Combine the different recipes listed as described above. The same process will be used.
Karen, they don’t have to be. I do prefer to make them with un-salted so that it doesn’t interfer with the natural flavors of the herbs. In a tight, I have made them with salted though. If you use salted butter, just be aware of how much salt you add to the dish you put it in/on.
Excuse my ignorance, but are all the herb butters made with unsalted butter? Just checking because I want to make some of these and not sure…
Karen, they don’t have to be. I do prefer to make them with un-salted so that it doesn’t interfer with the natural flavors of the herbs. In a tight, I have made them with salted though. If you use salted butter, just be aware of how much salt you add to the dish you put it in/on.