Compound butter is a fabulous finishing touch. This is a quick and easy way to add a lot of extra flavor to steaks, chicken, fish, or even rice and pasta.
What is compound butter?
Compound butter is butter that’s been creamed together with other ingredients, like herbs, spices, wine, oil, etc. Whip it up, keep it in the fridge or freezer, and slice as you need.
Use any combination of herbs you like. This time, I chose fresh chives and thyme.
Chopped fresh chives
Five combinations for compound butter
Here are some other ideas for fabulous compound butters:
+Orange zest + triple sec + chili flakes
+Chili powder + garlic + cumin
+Porcini powder + cognac + caramelized shallot
+Mint + garlic + chives
+Brown sugar + rum + toasted pecans
Fresh Herb Compound Butter
1 stick of butter (8 Tbls.)
2 Tbls. fresh chives, chopped
1 Tbls. thyme leaves, chopped
freshly cracked black pepper
Fresh Herb Compound Butter: Soften the butter
Leave your butter out on the counter for about a half an hour to soften it up.
Toss it in a bowl.
Mash it up with a fork.
Fresh Herb Compound Butter: Mix the herbs & butter together
Chop your herbs up into small-ish pieces.
Toss the herbs into the bowl with the butter.
Add kosher salt and freshly cracked black pepper to taste.
With a fork, mix the herbs into the butter until you have a fairly uniform consistency.
Fresh Herb Compound Butter: Wrap and chill your butter
Spoon your compound butter out onto a piece of wax paper in the shape of a log, like this:
Fold the wax paper over the butter, and roll it into a tight cylinder.
Twist the ends of the wax paper (like a hard candy wrapper) to seal the butter up.
Pop the butter into the fridge to chill it and harden it up. When it’s firm, it should look about like this:
Store butter in the fridge or freezer. Slice as needed!