preserve · Preserve
How to Make Compound Butter
Compound butter is softened butter mixed with herbs, spices, or other flavorings, then reshaped and chilled. Start with room temperature butter, fold in your chosen ingredients, roll in parchment paper, and refrigerate until firm. It keeps for weeks and transforms everything from steak to vegetables.
- Total time: 2 hr 45 min
- Hands-on: 15 min
- Difficulty: Easy
Ingredients
- 1 stick unsalted butter
- 1 pinch salt
Step by step
- Soften the butter. Leave one stick of unsalted butter at room temperature for 30-45 minutes until it gives slightly when pressed but isn't melting. You want it pliable, not greasy.
- Prepare your mix-ins. Finely chop herbs, mince garlic, or measure out spices. Everything should be small enough to distribute evenly. Pat fresh herbs dry with paper towels first.
- Combine ingredients. Place softened butter in a bowl. Add your seasonings and a pinch of salt. Use a fork to mash and fold everything together until evenly distributed throughout the butter.
- Shape the butter. Scrape the mixture onto a sheet of parchment paper. Use the paper to help roll it into a log about 1.5 inches thick. Twist the ends like a candy wrapper to seal.
- Chill until firm. Refrigerate for at least 2 hours until completely solid. For faster setting, freeze for 30 minutes. Once firm, slice coins as needed.
Tips & troubleshooting
- Start with less seasoning than you think you need, then taste and adjust
- Make multiple logs at once and freeze wrapped individually for up to 3 months
- Slice the log while cold but let slices come to room temperature before serving for easy spreading
- Use salted butter if your mix-ins are mild, unsalted for stronger flavors like herbs or garlic
- Press plastic wrap directly against the cut end to prevent the butter from absorbing fridge odors
Variations
- Herb Butter. Mix in 2 tablespoons chopped fresh herbs like parsley, chives, thyme, or tarragon with 1 minced garlic clove
- Garlic Butter. Combine 3-4 minced garlic cloves with fresh parsley and a squeeze of lemon juice
- Honey Butter. Fold in 2 tablespoons honey and a pinch of cinnamon for breads and biscuits
- Blue Cheese Butter. Crumble in 2-3 tablespoons blue cheese with black pepper for steaks
- Anchovy Butter. Mash 3-4 anchovy fillets into the butter with lemon zest for fish or vegetables
Questions
- How long does compound butter last?
- Refrigerated compound butter keeps for up to 2 weeks tightly wrapped. In the freezer, it stays good for 3 months. Always label with the date and ingredients.
- Can I use salted butter?
- Yes, but taste as you go. Salted butter works well with sweet mix-ins like honey or mild herbs, but can overpower delicate flavors or make strong seasonings too salty.
- What if my butter is too soft?
- Pop it in the fridge for 10-15 minutes to firm up slightly. If it's already mixed, you can still shape it, but work quickly and chill longer before slicing.
- Can I make compound butter without rolling it?
- Absolutely. Pack it into a small bowl or ramekin, smooth the top, and cover tightly. This works well when you plan to scoop rather than slice.