How to Make Compound Butter
What follows is a description of what compound butter (aka flavored butter) is and the basic technique used to make it. Scroll all the way down to the bottom for a chili-lime compound butter recipe, a wasabi butter recipe, and additional suggestions for making your own flavored butter.
What is Compound Butter?
Compound butter is essentially a flavored butter made by mixing herbs, spices, and other flavoring ingredients into softened butter. Just about anything can be used to flavor compound butter. It can be made sweet (for example, toasted pecans, maple syrup) for desserts, waffles, and pancakes, or savory for fish (dill butter on coho salmon fillets) or meats (sage butter for kangaroo meat).
Compound butter is a great trick for the home chef to have up their sleeve. It’s easy, can be done well in advance, adds a lot of flavor and can really impress your guests.
How to Make Compound Butter:
It is really important to have good quality, unsalted butter for making compound butter. You need to be able to control the salt level to compliment the other flavors you mash in. For the depicted batch we’re simply using sage, salt, and pepper for flavoring.
Step 1: Soften the Unsalted Butter
Step 2: Prepare Flavoring Ingredients
Step 3: Mash the Ingredients into the Butter
Step 3: Package & Harden
Chile-Lime Compound Butter Recipe:
Simply use these ingredients while following the general compound butter method above for a tangy & spicy bright orange butter, perfect for vegetables, fish, and other savory applications.
Wasabi Compound Butter Recipe:
Grate the fresh wasabi (how to grate fresh wasabi), and let it rest for ten minutes. Combine with other ingredients while following the general compound butter method above. The resulting butter can be used on meats, but will work particularly well with seafood. If desired you could also add finely grated fresh ginger.
Other Compound Butter Suggestions:
Just about any ingredient can be used to flavor compound butter. Here are a few suggestions:
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