The short answer: compound butter is softened butter mixed with flavourings such as herbs, garlic, citrus zest or spices. Beat 115 g (1 stick) of soft unsalted butter with about 2 tablespoons of chopped flavourings and a pinch of salt. Roll it into a log in baking paper and chill it until firm.
A slice of compound butter melts over a hot steak and becomes the sauce. It works the same on fish, vegetables and warm bread. It takes ten minutes, needs no cooking, and you can freeze it weeks before a holiday meal. Below: the basic method, the ratio, six flavours, and how long it keeps.
| At a glance | |
|---|---|
| Time | 10 minutes, plus 1 hour to chill |
| Ratio | 115 g butter to about 2 tbsp flavourings |
| Makes | 1 log, about 12 slices |
| Keeps | Up to 1 week in the fridge (5 days with raw garlic), 3 months frozen |
Ingredients
- 115 g (1 stick, ½ cup) unsalted butter, soft enough to press with a finger
- 2 tbsp finely chopped flavourings: fresh herbs, garlic, shallot, zest or a mix
- ¼ tsp flaky salt, or to taste
- Optional: ¼ tsp black pepper, a squeeze of lemon juice
Use unsalted butter so you control the salt. Take it out of the fridge about an hour before you start. Cold butter will not mix evenly, and melted butter will not set back into a neat log.
How to make compound butter
- Soften. Leave the butter at room temperature until it is soft but still holds its shape.
- Chop. Chop herbs and garlic very finely. Large pieces make the log hard to slice.
- Mix. Beat the butter with a fork or spatula until smooth. Add the flavourings and salt and mix until evenly spread.
- Taste. Taste a little on bread. Add more salt, zest or pepper if it needs it.
- Roll. Spoon the butter onto a sheet of baking paper. Fold the paper over and roll it into a log about 4 cm across. Twist the ends.
- Chill. Chill for at least 1 hour, until firm. Slice into rounds when you need them.
6 compound butter flavours
Each flavour is for 115 g of butter. Start with these amounts and adjust to taste.
| Flavour | Add to 115 g butter | Best with |
|---|---|---|
| Garlic and parsley | 2 garlic cloves, grated, 2 tbsp parsley | Steak, bread, mushrooms |
| Lemon and dill | Zest of 1 lemon, 1 tbsp dill | Fish, new potatoes |
| Sage and thyme | 1 tbsp sage, 1 tbsp thyme | Turkey, chicken, squash |
| Chili and lime | 1 tsp chili flakes, zest of 1 lime | Corn, prawns, rice |
| Blue cheese and chive | 40 g blue cheese, 1 tbsp chives | Steak, burgers |
| Maple and cinnamon | 1 tbsp maple syrup, ½ tsp cinnamon | Pancakes, sweet potato |
For a softer garlic taste, mash in two or three cloves of garlic confit instead of raw garlic.
How to use compound butter
- Put a slice on a hot steak and let it melt while the meat rests.
- Spread it under the skin of a chicken or turkey before roasting. Our herb butter for turkey shows how.
- Toss it with hot green beans, carrots or corn.
- Spread it on bread, then grill or toast it.
- Stir a slice into a pan sauce or a bowl of pasta at the end.
- Melt it over grilled fish with a squeeze of lemon.
A slow-infused variation
Chopped herbs give compound butter a fresh, green taste. If you want a deeper, rounder herb flavour all through the butter, infuse dried herbs into melted butter first. With the NOIDS Herb Lab, put dried herbs and butter in the Glass, stay under the MAX mark and run the Oil function. It holds 100 °C (212 °F) for about 120 to 180 minutes, then cools by itself. Strain the butter through the Filter Set, let it set until soft, then mix in fresh herbs and roll it as above.
How to store compound butter
- Fridge: wrapped tightly, up to 1 week. With raw garlic or fresh herbs, use it within 5 days.
- Freezer: slice the log first, freeze the rounds on a tray, then keep them in a bag for up to 3 months. Use slices straight from frozen.
- Serving: do not leave it out for long. Take out only what you need.
Common mistakes
- Butter too cold: it breaks into lumps and the flavourings will not mix in.
- Butter melted: the herbs sink and the log will not hold its shape.
- Wet herbs: pat herbs dry after washing. Water makes the butter weep.
- Too much garlic: raw garlic gets stronger as the butter rests. Start small.
Questions
What is compound butter?
Compound butter is softened butter mixed with flavourings such as herbs, garlic, zest or spices, then chilled. In French it is called beurre composé.
How long does compound butter last?
Up to 1 week in the fridge when wrapped tightly, or about 3 months in the freezer. With raw garlic or fresh herbs, use it within 5 days.
Can I use salted butter for compound butter?
Yes. Leave out the added salt and taste before you roll it.
Can I use dried herbs?
Yes. Use about one third of the amount of fresh herbs, and let the butter rest for an hour so the flavour spreads.
What is the difference between compound butter and herb butter?
Herb butter is one kind of compound butter. Compound butter is the wider name for any butter mixed with flavourings, sweet or savoury.
