If you’ve ever wondered how to flavor your favorite protein without using sauces or gravies, compound butter is your answer. You can have some pre-made compound butter in your freezer or refrigerator, ready to easily flavor your next dish.
What is Compound Butter?
Compound butter is butter mixed with ingredients to add flavor. Examples would be herbs, perfect for proteins or vegetables, or made sweet with ingredients such as honey, maple syrup, and fruit, perfect for breakfast and bread items.
How Do You Make Compound Butter?
- Make sure your butter is soft. I prefer unsalted.
- Chop fresh herbs very finely and mix in a little at a time to get the amount you like. A tablespoon of chopped herbs for 1/4 cup butter is a good ratio, but you might prefer more or less, depending on what the herb is.
How to Roll Compound Butter
Shape your butter into a roll on plastic wrap. Twist the ends, and freeze. Freezing makes it easier then to cut into pats of butter to use with your favorite foods.
What is the Best Compound Butter for Steak?
My favorite compound butter for steak is compound butter made with thyme. Thyme is my all around favorite herb. If you could only have one herb, thyme is the most versatile.
Thyme Compound Butter
Making Thyme Butter – Make sure you take the little green leaves off of the woody stem first.
Another good compound butter for steak is garlic or garlic parsley compound butter.
Garlic Compound Butter
Mince your garlic very fine before adding to butter.
- Garlic Compound Butter – One garlic clove per 1/2 cup butter is a good measurement, but more if you really want more. Add herbs such as parsley or thyme.
Recipes that Benefit from Compound Butter
- New York Strip Steak
- Roast Chicken (I just recently put a pat of herbed butter on a roast chicken during last ten minutes, and it was amazing)
- Whipped Cauliflower Mash
- Our Best Steak Recipes
- 1 cup grass fed butter divided
- 8 tablespoons various chopped herbs parsley, rosemary, thyme, etc.
- 2 garlic cloves, minced optional
- Chop herbs finely. Keep separate, so you can have parsley butter, rosemary butter, etc. You can also add in some minced garlic if desired or just make garlic butter.
- Make sure butter is soft enough to stir herbs into. Use 2 tablespoons per 1/2 cup butter (1 stick).
- Once herbs are incorporated, roll into a piece of plastic wrap or parchment paper. Make a roll shape and place in freezer to keep for up to three months.
- Use frozen, and slice as needed. Keep frozen.
- Use 1 clove garlic per 1/2 cup butter.
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