Directions
All recipes make 2/3–1 cup of butter, about 8–10 servings.
The method is the same for all butters: Combine room temperature butter with other ingredients in food processor with s-blade. Process until well-combined.
Alternately, softened room temperature butter and other ingredients can be combined in a bowl with a fork or hand mixer until well-combined.
Finished compound butter can be frozen in silicone ice cube trays, wrapped tightly in plastic wrap and pulled out of freezer as needed.
Butter can also be rolled into log shape and wrapped in wax paper or parchment and stored in refrigerator for up to 7 days.
Simply slice off what you need. Use as you wish. Pairing suggestions are provided with each butter.
Garlic Herb
Pairs well with beef steaks, beef roasts, fish, chicken, scallops, shrimp.
- 1/2 cup salted butter, softened at room temperature
- 1½ cup fresh parsley, chopped fine, loosely packed
- 1/4 cup fresh chives, chopped fine
- 2 teaspoon fresh garlic, chopped fine
Cilantro, Ginger & Garlic
Pairs well with fish, scallops, shrimp, chicken.
- 1/2 cup salted butter, softened at room temperature
- 2 tablespoons fresh cilantro, chopped fine
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon fresh garlic, chopped fine
Sundried Tomato & Basil
Pairs well with fish, scallops, shrimp, chicken.
- 1/2 cup salted butter, softened at room temperature
- 1/3 cup sundried tomatoes, chopped fine
- 1/4 cup fresh basil, chopped fine
- 1/4 teaspoon black pepper, freshly ground
Tomato Tarragon
Pairs well with beef steaks, beef burgers, chicken, pork.
- 1/2 cup salted butter, softened at room temperature
- 3 tablespoons fresh tarragon, chopped fine
- 2 tablespoons tomato paste
- 1 tablespoon dried onion flakes
- 1 teaspoon fresh garlic, chopped fine
Chipotle Lime
Pairs well with fish, chicken, beef steaks, pork.
- 1/2 cup salted butter, softened at room temperature
- 1–2 chipotle peppers in adobo sauce, chopped fine
- 1 tablespoon fresh lime zest
- 2 teaspoon fresh lime juice
- 1 teaspoon adobo sauce from chipotles
- 1 teaspoon fresh garlic, chopped fine
- 1/2 teaspoon agave
Lemon, Dill & Caper
Pairs well with fish, scallops, shrimp, chicken.
- 1/2 cup salted butter, softened at room temperature
- 1/4 cup fresh dill, chopped fine
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons green onions, chopped fine
- 1 tablespoon fresh lemon zest
Lemony Herbes de Provence
Pairs well with fish, scallops, chicken.
- 1/2 cup salted butter, softened at room temperature
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Herbs de Provence
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon black pepper, freshly ground
Cabernet, Blue Cheese & Black Pepper
Pairs well with beef steaks, burgers.
- 1/2 cup salted butter, softened at room temperature
- 1/2 cup blue cheese, crumbled
- 1/4 cup black pepper, freshly ground
- 2 tablespoons Cabernet, or other dry red wine
If desired, simmer red wine for 3 minutes to remove alcohol and intensify flavor. Be sure to start with about 3 tablespoons of wine to adjust for evaporation during simmering. Cool wine before adding to butter.
Mushroom, Roasted Garlic & Chive
Pairs well with beef steaks, burgers.
- 1/2 cup salted butter, softened at room temperature
- 1/2 cup crimini mushrooms, chopped fine and sautéed in 1 tablespoon of butter for about 10 minutes while stirring, reduces to about 1/4 cup cooked. Cooled.
- 3 large cloves roasted garlic, cooled
- 1/4 cup fresh chives, chopped fine
- 2 tablespoons fresh thyme leaves, chopped fine
- 1/4 teaspoon black pepper, freshly ground
