We were recently at a wedding where resting on each dinner table was a large wooden board featuring a thickly, sliced loaf of crusty, warm country bread and an enormous bowl of whipped butter topped with herbs and salt. I am still thinking (and clearly talking about) that butter on that bread. I could have not eaten anything else for the rest of the night and been incredibly satisfied.
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I talk a lot about back pocket recipes and a compound butter is one worth adding to your recipe box. There is no easier way to add a luxurious boost to a piece of beef tenderloin or flavor pop to basic sauteed vegetables— especially when the blended butter is loaded with garlic and herbs.
What is a compound butter?
A compound butter is a whipped butter, seasoned with herbs and spices, that is rolled into a log and either frozen or refrigerated and used as compound steak butter, vegetable butter, potato butter and more
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Butter matters
There are three basic rules I follow when making compound butter:
First. I always use unsalted butter so that I can control the amount of salt, especially if I add other seasoning that might contain salt or salty cheeses.
Second. I buy the best quality butter I can afford. Sometimes I splurge on European butter like Plugra or pick up some KerryGold at Costco. And I always keep the Midwest gold standard, Land O’ Lakes, which is what I used in this recipe. This isn’t the time to buy an off-brand butter just because it’s on sale.
Third. The taste of the butter on its own matters more than anything. Whether you spread compound butter on a piece of warm bread or slather it on a baked potato, you will taste the butter.
The butter matters, my friend.
The secret to the creamiest butter
Room temperature butter. Butter for compound butter can’t be melted first or microwaved (it won’t firm up once the fat becomes separated) and it shouldn’t be cold (although I do have some tips below when time is tight).
It’s a simple balance and the best compound butter starts with room temperature butter so it can be easily whipped until ultra-creamy.
Pro tip
No time to get the butter to room temperature? Use a box grater to grate the butter into pillowy soft strands. Add the grated butter to the mixing bowl and whip until creamy.
Key ingredient list
My recipe for compound butter is very simple and the ingredient list is short. Here’s what you’ll need:
How to make compound butter
Blend
To start, pull out either a hand or use your stand mixer fitted with a paddle attachment.
- Add both sticks of butter to the bowl of a stand mixer fitted with a paddle attachment.
- Turn the mixer on medium and whip the butter until creamy about 2 minutes.
- Meanwhile, mince the garlic and parsley until is finely chopped.
- Add the garlic, herbs, and seasoning to the bowl and blend until well incorporated.
Shape
For this step, I use both plastic wrap and parchment paper.
- Lay a piece of plastic wrap on the counter. Using a rubber spatula to transport big spoonfuls of seasoned herb butter onto the plastic wrap making a log about 8″ long.
- Take one side of the plastic wrap and pull over the butter. Start rolling the log back and forth with your palms like your rolling a snake. Every so often, use each palm to flatten and shape the ends of the log so it’s the same diameter from end to end (about 2- 2 1/2″ in diameter).
- Once you’re satisfied with the shape, cover the whole log of butter with plastic wrap.
- Roll in a piece of parchment paper, twisting the ends like a piece of candy to seal the butter. Conversely, you can roll the paper a couple of times and fold in the ends before finishing the roll. Tuck the butter into a freezer safe, plastic resealable bag.
Tips and tricks
Slice the butter into tablespoons before adding to the mixing bowl and beating.
I’m not a big fan of garlic presses because I don’t love cleaning them (even with the little tool) and I feel like it juices the garlic and makes it really “wet”. If you like to use a tool instead of a sharp knife, I suggest using a zester to grate the garlic, one clove at a time.
Where to use compound butter
- Plopped on top of a juicy, grilled steak like a ribeye, NY strip or tenderloin.
- Spread on crispy garlic bread before broiling.
- Perfect on top of a piece of baked salmon or sauteed shrimp.
- Serve whipped with soft focaccia bread.
Seasoning and flavor variations
If you can imagine it, it can be compound butter. Here are some of my favorites ways to flavor compound butter:
Miso compound butter. White, red or brown miso…any would work.
Chili lime compound butter with jalapeños. This would be so good over fish!
Lemon and dill compound butter
Buffalo-seasoned compound butter
Storage and cutting suggestions
Compound butter will keep in the fridge (tightly wrapped) for up to a week.
Freeze compound butter for up to 3 months.
Cutting tips
Very firm and refrigerated: Use a sharp knife to cut the butter. Be careful not to press down so as to not change the shape of the butter.
Frozen solid: Allow the butter to slightly soften at room temperature for about 30 minutes or so before slicing into 1/2″ thick pieces.
Soft and room temperature. Use either a plastic knife or a piece of dental floss to slice the butter in 1/2″ rounds.
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Ultra Creamy Compound Garlic Butter with Herbs
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Equipment
- parchment paper
Ingredients
- 16 oz unsalted butter, 2 sticks or 1 cup
- 8 cloves garlic , peeled and minced finely
- 1 teaspoon kosher salt, or more to taste
- ½ teaspoon ground black pepper , or more to taste
- 2 T fresh herbs , chopped; I used rosemary and thyme;
- ½ tsp crushed red pepper , optional
Instructions
- Mince the garlic and herbs very finely.2 T fresh herbs, 8 cloves garlic
- In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, blend the butter until whipped thoroughly about 2 minutes.16 oz unsalted butter
- Add the garlic and herbs to the butter along with the salt and pepper. Blend until thoroughly mixed and creamy.1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Use a rubber spatula to scoop out the butter onto a piece of plastic wrap into the shape of a log. Fold one long end of the plastic wrap over the log and roll the log back and forth to evenly shape it. The log should be the same diameter from end to end (about 2- 2 1/2"). Use your hands to pat the ends of the log, helping to shape it.
- Once it's the shape you like and its smooth, wrap the plastic wrap around the butter until enclosed.Place the whole log onto a square of parchment paper. Roll the paper around the butter making a paper log. Twist each end so that the log looks like a big piece of wrapped candy.
- Store refrigerated for up to a week. Can be frozen in a resealable freezer safe bag for up to 3 months. Soften a bit before slicing (while still cold) and fairly firm but not too hard that the butter cracks or crumbles.
Notes
Grate the butter using a box grater and then blend from there. Slice pieces off as needed to use for:
- garlic butter with sauteed vegetables
- drizzled over baked potatoes or mixed into mashed potatoes
- as a garlic spread or dip for some amazing garlic bread!
I had never tried this method, but our young ones as soon as they saw it they went mad over it, thank you.🙏♥️🌹🎄🎅🍾🥂
So glad you and your family liked the compound butter, Felix and thank you for sharing! It is so good on so many things!