Making Compound Butter
The secret to restaurant-quality flavor often sits right on the counter. By folding bold ingredients into high-quality butter, you create a concentrated flavor bomb that does the seasoning work for you.
Temperature is your only hurdle
Your butter must be soft enough to indent with a finger but not greasy or melting. If it feels oily, it has been left out too long and won't hold the flavor additions.
- small mixing bowl
- silicone spatula
- parchment paper
- sharp chef's knife
What goes in.
- 1 stick (8 tbsp)unsalted butter, room temperature
- 1 tbspfresh herbs (parsley, chives, or thyme), minced fine
- 1 tsplemon zest or minced garlic
- 1/2 tspflaky sea salt
Tighten the log
Use the edge of your parchment paper to fold the butter over itself, pulling back to tighten the cylinder as you roll, which forces out air pockets and creates a clean shape.
The method.
Soften the butter
Place the butter in a bowl and let it sit at room temperature for 30 to 45 minutes until it yields to light pressure.
Combine
Add your chosen herbs, zest, or garlic. Use a spatula to smash the additions into the butter until they are evenly distributed throughout.
Shape
Spoon the butter onto a strip of parchment paper. Fold the paper over and roll it into a cylinder about an inch in diameter.
Chill
Twist the ends of the parchment paper like a candy wrapper and refrigerate for at least one hour until the butter is firm enough to slice cleanly.
Other turns to take.
Steakhouse Style
Fold in minced shallots, crushed peppercorns, and a splash of Worcestershire sauce.
Citrus Herb
Combine lemon zest, lime juice (added drop by drop), and chopped cilantro.
When it doesn't go to plan.
Pat fresh herbs dry with a paper towel before chopping to prevent watery pockets in the butter.
If the butter becomes too soft, put the bowl in the fridge for 5 minutes before trying to roll it.
Slice the log into rounds and freeze them on a baking sheet; once frozen, toss them into a freezer bag for instant flavor throughout the month.
The ones that keep coming up.
How long does compound butter last?
It keeps in the refrigerator for one week or in the freezer for up to three months.
Can I use salted butter?
Yes, but adjust the added salt carefully so the end result doesn't become over-seasoned.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe