Making Compound Butters
The secret to restaurant-quality finishing is keeping a log of fat in your freezer. By incorporating strong flavors directly into the butter, you create a self-basting sauce that melts over heat.
The butter must be soft, not melted.
If you microwave the butter to soften it, you break the emulsion and it will not hold its shape. Leave it on the counter until it yields to a light press with your finger.
- small mixing bowl
- silicone spatula
- parchment paper or plastic wrap
What goes in.
- 1/2 lbunsalted butter, softened
- 2 tbspfresh herbs (parsley, chives, or tarragon), finely minced
- 1 tspkosher salt
- 1 clovegarlic, grated into a paste
Consistent Thickness
Lay your butter mix on parchment, fold the paper over it, and use a ruler or bench scraper to push back against the edge of the roll to tighten it into a firm cylinder.
The method.
Combine
Place softened butter in a bowl and add your herbs, salt, and aromatics. Fold them in using the spatula until the distribution is uniform.
Shape
Scoop the mixture onto the center of a piece of parchment paper. Use your hands to form it into a loose log shape.
Compress
Fold the paper over the butter and roll it away from you. Use the bench scraper to tuck the paper edge and pull the butter tight into a cylinder, then twist the ends shut like a candy wrapper.
Chill
Place the log in the refrigerator for at least one hour. If you need it sooner, the freezer will firm it up in 20 minutes.
Other turns to take.
Miso-Ginger
Replace salt with 1 tablespoon of white miso paste and add 1 teaspoon of freshly grated ginger.
Anchovy-Lemon
Mash two oil-packed anchovy fillets into a paste and add the zest of half a lemon.
When it doesn't go to plan.
Always use unsalted butter so you have full control over the salt levels.
Pat dry all fresh herbs thoroughly; any water left on them will cause the butter to separate.
Slice into rounds while the butter is cold, then place the discs back in the fridge until the moment of service.
The ones that keep coming up.
How long does compound butter last?
It keeps in the refrigerator for two weeks or in the freezer for three months.
Can I use salted butter?
You can, but omit the extra salt from the recipe and taste the butter once the ingredients are incorporated before deciding if it needs more.
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