5 Compound Butters That Will Elevate The Flavor Of Your Meals
Hello friends, today I am going to share with you an exciting secret to elevate the flavor of your meals, How to create 5 delicious compound butters from scratch.
Compound butter is an often overlooked ingredient that can add flavor and richness to any dish, and it’s surprisingly easy to make at home. With just a few simple ingredients and some basic kitchen tools, you can elevate your cooking and impress your guests.
In my recipe video, I will walk you through the steps to make perfectly creamy and flavorful compound butter. Whether you’re a seasoned cook or a beginner, you’ll find something to love in these recipes.
What is Compound Butter?
First things first, let’s define what we mean by compound butter. Simply put, it’s butter that has been mixed with other ingredients, like herbs, spices, or citrus zest. The possibilities are endless, and you can create a wide range of flavors depending on what you add.
These compound butters can be used in a variety of ways. Spread them on bread, use them to sauté vegetables, or melt them over a steak or piece of fish.
Compound butter is a simple but versatile ingredient that can add a ton of flavor to your meals. With just a few simple ingredients and some creativity, you can create a wide range of delicious flavor combinations.
What Dishes Go Well With Compound Butter?
These Top 5 Compound Butters can be used on a number of recipes from savory to sweet. Following are examples of sample recipes broken out by type of compound butter:
Garlic Butter
Probably the most popular of all compound butters. And no wonder, it’s delicious and so versatile. Garlic butter is delicious on:
Steaks, or even burgers. (Try it on a delicious Smash Burger, you’re going to love it!)
This is another great compound butter that is amazing. Red wine gives it a unique flavor (I prefer a nice Cabernet Sauvignon). I love this butter on things such as:
The combination of Goat Cheese and Sun-Dried Tomatoes makes this compound butter extra delicious. If you want to mix it up a bit you can substitute Bleu Cheese for the Goat. I love this butter on things such as:
Hello friends, after a long-awaited time from the homemade butter video. I now present, my top 5 Compound Butters (Flavored Butter) I make 5 different butters that can be used for so many different things! Some of my favorite ways to eat them are on top of a Steak or just spread on a Baguette! DELICIOUS!
½poundSoft Sweet Butternot melted just room temperature
3 to 4clovesFresh Garlic
1cupParsley Leaves
1pinchof Salt and Pepper
Zest of One Lemon
For the Maple, Bacon Butter:
½poundSoft Sweet Butternot melted just room temperature
1tablespoonExtra Virgin Olive Oil
½poundBacon chopped
1tablespoonGarlic chopped
1 ½tablespoonsMaple Syrup
1tablespoonChives chopped
1pinchof Salt and Pepper
For the Shallots and Red Wine Reduction Butter:
½poundSoft Sweet Butternot melted just room temperature
2tablespoonsButter
¼cupShallots minced
1bottle Red Winethe Chef used Cabernet Sauvignon
1tablespoonTarragon or Sage or Parsley chopped
1tablespoonGarlic chopped
2tablespoonsParsley chopped
Salt and Pepper to taste
For the Sun-dried Tomatoes, Goat Cheese and Pesto Butter:
½poundSoft Sweet Butternot melted just room temperature
2tablespoonsPesto
2ouncesGoat Cheese crumbled
2ouncesSun-dried Tomatoes finely chopped
Salt and Pepper to taste
For the Brie, Golden Figs and Caramelized Onions Butter:
½poundSoft Sweet Butternot melted just room temperature
2ouncesBrie cheese softened
¼cupdried Golden Figs chopped into small dice
½cupCaramelized Onions
Salt and Pepper to taste
2tablespoonsfresh Parsley Leaves chopped
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Recipe Instructions
Make the Garlic Butter:
In a food processor add the garlic, parsley and process until finely chopped and incorporated. Add to the softened butter, add the lemon zest and mix well.
Make the Maple, Bacon Butter:
In a sauté pan at low heat, add the olive oil and add the bacon and cook until all the fat has melted. Turn the heat off and add the garlic. Transfer to a glass bowl and let it cool. Add the Maple syrup, the chives and salt and pepper to the butter and blend well.
Make the Shallots and Red Wine Reduction Butter:
In a sauce pan, heat the 2 tablespoons of butter and add the shallots and sweat them for a few minutes until they are translucent and light golden brown. Add the fresh herbs and garlic and when fragrant add the red wine and let it reduce until only ½ cup remains.
Incorporate the reduction to the butter, add parsley and mix well. Season with salt and pepper.
Make the Sun-dried Tomatoes, Goat Cheese and Pesto Butter:
In a glass bowl, add all the ingredients and mix well.
Make the Brie, Golden Figs and Caramelized Onions Butter:
In a glass bowl, add all the ingredients and mix well.
Pro-Tips
Pro Tip: Always start with softened butter
If your butter isn’t soft, you’ll have a tough time mixing in the flavors. Room-temperature butter blends smoothly, making it easy to incorporate garlic, herbs, reductions, or cheese without lumps.
Bonus Pro Tip: Roll on a wet cutting board for perfect logs
When shaping compound butter, dampen your cutting board before laying down the plastic wrap. The water makes the wrap stick to the board, so it doesn’t slide around while you’re rolling the butter. This ensures a tight, even log that slices neatly later.
Equipment - You can find the items below at our online store!
Compound butter is simply softened butter mixed with flavorful ingredients—herbs, garlic, cheese, wine reductions, bacon, or even figs. It transforms butter into something gourmet that melts beautifully over steak, seafood, pasta, bread, or vegetables.
2. What ingredients can you add to Compound Butter?
You can add just about anything you like. Classic choices include garlic, parsley, lemon zest, chives, bacon, maple syrup, shallots, wine reductions, pesto, goat cheese, sun-dried tomatoes, caramelized onions, figs, or Brie. The key is to use flavors you enjoy.
3. When making Compound Butter should I use salted or unsalted butter?
It is best to use unsalted butter so you can control the amount of salt you add. If you start with salted butter, avoid adding extra salt.
4. When making Compound Butter how do you soften the butter without melting it?
Leave butter at room temperature until it becomes soft and spreadable. Avoid microwaving or heating it, since melted butter will not mix properly with other ingredients.
5. How much of each flavoring should you add to your Compound Butter?
There is no strict rule. Start with a small amount of each flavoring and adjust to taste. Some people like bold garlic or sweet maple, others prefer subtle flavors. It is up to you to find your balance.
6. How do you mix ingredients into the Compound Butter?
A food processor makes it easy, but you can also finely chop your ingredients and mix by hand. Be sure to scrape down the sides and blend until everything is evenly combined with the softened butter.
7. What is the best way to shape Compound Butter?
Spread the butter mixture onto plastic wrap placed on a damp cutting board, then roll it into a log. Twist the ends of the wrap and refrigerate or freeze until firm. This allows you to slice perfect rounds when needed.
8. How long should Compound Butter chill before use?
Chill the butter until it is firm enough to slice, usually a few hours in the refrigerator or less time in the freezer.
9. How long does homemade Compound Butter keep?
Compound butter will last about two to three weeks in the refrigerator. If you will not use it quickly, store it in the freezer for several months.
10. Can you freeze Compound Butter, and is there a loss of quality?
Yes, compound butter freezes very well. As long as it is tightly wrapped, there is little to no loss of quality. You can keep frozen logs on hand for instant use.
11. How do you thaw or warm frozen Compound Butter?
You do not need to thaw it fully. Slice a piece directly from the frozen log and place it on hot food. The heat will melt it quickly and release its flavors.
12. What are common mistakes people make when making Compound Butter?
Using cold butter makes mixing difficult. Skipping acidity like lemon zest can leave the butter too heavy. Rushing reductions for ingredients such as wine, bacon, or onions can prevent flavors from developing properly.
13. How much Compound Butter should you make?
A half-pound of butter is a good starting point for one batch, giving you enough for a log that can be used several times. Make more if you want to freeze extra for later.
14. Do the flavors marry or infuse over time in your Compound Butter?
Yes, compound butter becomes even better after resting. Flavors like garlic, wine, and herbs continue to blend together as the butter chills, giving a smoother, richer taste.
15. What are the best uses for Compound Butter?
Compound butter is perfect for topping steak, lamb, poultry, seafood, pasta, or vegetables. It is also delicious on warm bread, baked potatoes, and eggs. Each flavor variation can be matched to different dishes for gourmet results.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Great video, Thanks so much for all you do!