The Hungry MouseFresh Herb Compound Butter
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
Fresh thyme
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
kosher salt
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!
23 Comments on “Fresh Herb Compound Butter”
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It’s official: you and i could cause some major damage in a kitchen. Ever come to chicago?
Wheee! Oh, we totally could!
+Jessie
Very cool to see the pix and learn how to do it.
BTW have you ever tried Scotch Hands Gourmet Compound Butters? I like the Balsamic Shallot Herbs on steak and the Basil Lemon Garlic on shrimp.
But now with your post, I can try making my own flavors! Thanks
Thanks so much! Haven’t tried that brand, but I’ll keep an eye out. Sounds delicious!
+Jessie
This could be very dangerous. Almost everything is better with butter! I really like your flavour combination suggestions.
Oh, my thoughts exactly! Thanks for stopping by!
+Jessie
yum!! that looks and sounds delicious! and i’m sure it has so many uses!
Thanks, Heather! It totally does. Also a great way to dress up leftovers and even things like take-out rotisserie chicken…
+Jessie
I’m going to give this a try tonight!
Oh, oh! Let me know what you use and how you like it, honey!
+Jessie
My Grandfather used to make this and serve a slice of it on top of a striploin. It was LOVELY!!
Oh, do I love this stuff! A must on top of grilled steak – and the potatoes, and the green beans – maybe even the ice cream for dessert!
I love compound butters. One of my absolute favourites is caramelized shallots with lemon. I know it’s not what they are generally used for, but I like them on fresh, crusty bread. Kind of like garlic bread but with minimal effort.
Sounds delicious!
Hi Jessie! Just wanted to tell you that this was WONDERFUL. I topped two filets with it. Of course, after we inhaled it, I realized I should’ve snapped a picture and emailed it to you
Next time I will, promise. I make your chicken quarters at least once a month also, and never thought to send you a picture!
Look good! I love making compound butter. My favourite is honey and curry powder! So good on toast as well as frying up eggs or making shrimp. Delicious!
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I have done this
it tastes wonderful with chives, garlic, diced onions, and some fresh oregano
Hi Jessie. Would you please create actual recipes for your Five Combinations for compound butter? They would be delicious!
How long will the compound butter last in the freezer?
I would say maybe 4-5 months if it’s really well wrapped. I honestly don’t freeze it that often because I go through it pretty fast.
+Jessie
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