Compound Butter Bases
Compound butter is simply softened butter whipped with aromatics, herbs, or spices, then chilled back into a log. It transforms a basic seared steak or a piece of sourdough into a finished dish without extra effort. You work the flavor into the fat while it is soft, shape it tight in parchment, and let the refrigerator do the firming.
Temperature control is your only real challenge.
If your butter is melted, it will leak; if it is cold, it will tear the herbs. You want the consistency of thick, spreadable frosting.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Fork or whisk
What goes in.
- 8 ozunsalted butter, softened to room temperature
- 2 tbspfresh soft herbs (parsley, chives, or tarragon), minced
- 1 tspcitrus zest or aromatics like minced garlic
- 1/2 tspflaky sea salt
Achieving the log shape
Lay your butter mixture along the edge of the parchment, roll it forward, then use a bench scraper or ruler to pull the paper back toward you against the log, tightening the cylinder as you roll.
The method.
Softening
Leave the butter on the counter until it yields to light pressure. Do not microwave it.
Incorporating
Place the butter in a bowl. Use a fork to smash your herbs, garlic, and salt into the butter until the distribution is even.
Shaping
Transfer the butter to a sheet of parchment paper. Roll it into a log, twist the ends like a candy wrapper, and tuck the ends underneath.
Chilling
Place in the refrigerator for at least an hour. Slice rounds off the log as needed.
Other turns to take.
Roasted Garlic
Swap raw garlic for three cloves of roasted garlic smashed into a paste.
Chili Lime
Add chili flakes and lime zest for grilled corn or seafood.
Red Wine
Reduce red wine to a thick syrup, cool it completely, then fold into the butter.
When it doesn't go to plan.
Use high-fat European-style butter for a firmer texture when sliced.
If your herbs are wet from washing, dry them thoroughly or your butter will separate.
Keep a log in the freezer for up to three months; slice it straight from frozen.
The ones that keep coming up.
Can I use salted butter?
Yes, just omit the added salt in the ingredients list and taste before adding more.
How long does it stay fresh?
It keeps for two weeks in the refrigerator or three months in the freezer.
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