Compound Butter Recipes


Chipotle Lime Butter

1/2 cup (1 stick) unsalted butter, room temperature
1 canned chipotle chile in adobo, finely chopped
1 teaspoon freshly grated lime zest

Put butter on a work surface and sprinkle with chipotle and lime zest. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

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Honey Nut Butter

Mix together two sticks of butter, 3 tablespoons of chopped nuts, and 4 tablespoons honey.

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Citrus Butter

Mix together two sticks of butter and the zest of 1 lemon and 1 lime. This butter is great on fish or sauteed vegetables.

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Citrus Chili Butter

1 cup butter, softened
2 tablespoons lime zest
2 tablespoons lemon zest
3 garlic cloves, minced
1 tablespoon seeded and minced jalapeño pepper
1 teaspoon chopped fresh thyme
Salt and freshly ground pepper to taste

Stir together butter, lime zest, lemon zest, minced garlic, jalapeño pepper, and chopped fresh thyme. Season with salt and freshly ground pepper to taste. Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.

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Herbed Goat Cheese Butter

8 tablespoons unsalted butter
4 ounces goat cheese
1 teaspoon dried dill
2 1/2 tablespoons dried parsley
1 tablespoon chives

Combine all ingredients in the bowl of a food processor and process until smooth. Transfer to an 8-ounce crock, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

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Herbed Parmesan Garlic Butter

1 1/2 sticks butter
2 cloves garlic, minced
1 teaspoon fresh basil, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh parsley, minced
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon balsamic vinegar

Combine all ingredients. Spoon into a small serving dish, or roll it up in waxed paper or plastic wrap and chill.

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Parmesan Garlic Butter

1 1/2 sticks butter
1 teaspoon red bell pepper, minced
1 clove garlic, minced
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon balsamic vinegar

Combine all ingredients. Spoon into a small serving dish, or roll it up in waxed paper or plastic wrap and chill.

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Roasted Garlic & Balsamic Butter

1 pound butter, salted
1/4 cup Balsamic vinegar
1 head roasted garlic, mashed
1 tablespoon chopped fresh thyme
1 tablespoon coarse ground black pepper

Soften butter. Mix butter with vinegar, garlic, thyme and pepper. Blend until incorporated. Serve with grilled vegetables, breads and meats, basting on the barbecue is great.

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Basil & Parmesan Butter

1/2 cup butter, room temperature
1 tablespoon dried leaf basil
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons minced parsley

Mix all ingredients until smooth. Spread on French bread or rolls; wrap in foil and bake at 325° until hot. Keep basil butter in refrigerator.

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Provencal Butter

1/2 cup unsalted butter (1 stick)
2 tablespoons finely chopped black olives
1 1/2 teaspoons chopped fresh rosemary, sautéed
1 teaspoon chopped garlic
1 teaspoon ground black pepper

Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter; remove and let cool. Mix all ingredients with a wire whisk until well-combined. Fill the Butter Bell crock with the mixture and serve with French baguettes or freshly-baked sourdough rolls.

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Dill Butter

1/4 pound soft butter
1 tablespoon chopped or minced fresh dill
1/2 teaspoon minced fresh garlic
3/4 teaspoon lemon juice

Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)
Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends
Store in freezer until needed

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Gorgonzola Butter

1 pound soft butter
2/3 pound Gorgonzola cheese
1 teaspoon Worcestershire sauce
1 teaspoon fleshly ground black pepper

Cream the butter until smooth
Gently fold in the Gorgonzola cheese, Worcestershire and fresh pepper
Roll in plastic wrap, twist ends and store in refrigerator
Cut into slices to top steaks

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