Compound butters can be made by combining butter with a number of ingredients. Compound butter can be savory or sweet depending on what the intended use is. Certain compound butters can act as sauce on top of cooked fish or meat. Having these kinds of butters ready can elevate certain meals with ease. Continue reading below to find out how to make compound butters and three flavors you are going to want to try first.
This post is going to break down the how and what of compound butters.
To start any compound butter, you are going to want to start with a pound of quality butter at room temperature. It is important for the butter to be at room temperature so we can whip the additional ingredients in with ease.
For your butter you are going to want to use one of the following butters listed below.
After you have your butter ready to go at room temperature you can add your flavoring. Look below to find out how to make three different versatile compound butters.
Chorizo and Pink Peppercorn
This chorizo and pink peppercorn compound butter is so flavorful and a great flavoring agent to have on deck. Try this compound butter on a slice of toasted bread or as a finishing sauce on whitefish or shellfish like scallops. Check out the how to for this one below.
Ingredients
1 lb. Unsalted Butter (room temperature)
8 oz. Chorizo
2 oz. Pink Peppercorns
Method
- Prepare the chorizo by taking off the outer plastic casing on the sausage and crumbling the meat into small pieces. In a small sauté pan, add the chorizo and cook it over medium heat until lightly browned, about 5-6 minutes. Set that aside in a bowl to cool.
- Prepare the peppercorns by lightly crushing them with the bottom of a pan or bowl. Set them aside.
- Place your room temperature butter into the bowl of an electric mixer and start whipping the butter on medium speed until it is light in color and fluffy in texture.
- After the chorizo is cooled and the butter is whipped add the chorizo and pink peppercorns to the butter and whip on medium speed until the ingredients are fully incorporated.
- To store the compound butter, spoon all the butter onto a large piece of plastic wrap and roll into an airtight wrapping. (see picture below) Serve it immediately or store the butter in the freezer until needed.
Parsley and Lemon Compound Butter
A citrusy and herbed butter compliments so many dishes. This is another great one for seafood dishes. This butter is also great for using in pasta dishes or finishing mashed or roasted potatoes. This butter is going to elevate all your cooked vegetable dishes as well. This is a simple compound butter to execute anytime that you will not regret making.
Ingredients
1 lb. Unsalted Butter (room temperature)
4 oz. Parsley
8 oz. Fresh squeezed lemon juice
Method
- Prepare the parsley by washing it thoroughly in cold water and then chop it very fine.
- Place your room temperature butter into the bowl of an electric mixer and start whipping the butter on medium speed until it is light in color and fluffy in texture.
- Once the butter is light and fluffy, add the parsley and lemon juice and whip on medium speed until the ingredients are fully incorporated.
- To store the compound butter, spoon all the butter onto a large piece of plastic wrap and roll into an airtight wrapping. Serve it immediately or store the butter in the freezer until needed.
Spring Chimichurri Compound Butter
This Spring take on a chimichurri in conjunction with a compound butter makes a perfect finisher for sauces. Put a large slab of this butter on a cooked steak for an amazing flavor boost as well. This butter is the perfect combination of freshness with a little bit of spiciness and a good bit of rich flavor. Check out the method for this unique compound butter below.
Ingredients
1 lb. Unsalted Butter (room temperature)
1 oz. Shallot (minced)
1 ea. Jalapeno (seeded and minced)
2 oz. Cilantro (finely chopped)
2. oz. Parsley (finely chopped)
2. oz. Ramps (finely chopped)
2. oz. Scallion (thinly sliced)
1. oz. Lemon juice (freshly squeezed)
Method
- Prepare all your ingredients by washing and dicing them according to the ingredient list above.
- Place your room temperature butter into the bowl of an electric mixer and start whipping the butter on medium speed until it is light in color and fluffy in texture.
- Once the butter is light and fluffy add the shallot, jalapeno, cilantro, parsley, ramps, scallions, and lemon juice and whip on medium speed until all the ingredients are fully incorporated.
- To store the compound butter, spoon all the butter onto a large piece of plastic wrap and roll into an airtight wrapping. Serve it immediately or store the butter in the freezer until needed.
*All the compound butters can last 7 days in the refrigerator and until needed in the freezer.*
Try out these compound butters and you will have a basic understanding of what makes a useful and tasty compound butter. The possibilities are endless here and now you are equipped with the knowledge to experiment and make your own compound butter. There is no wrong answer for what can go into a compound butter. Now go on and get creative with your own!
