I almost always have some kind of compound butter in my refrigerator. It's an easy way to use leftover herbs and make steak, chicken, or fish feel a little special, even on a weeknight. I especially love it on tomahawk steaks.
These nine versions range from garlic herb to blue cheese and truffle. They make nice homemade gifts, too. When I'm giving one away, I use a butter mold to dress it up.
What is compound butter?
Compound butter is softened butter mixed with flavorful ingredients, then chilled until firm. You can shape it into a log for slicing or keep it in a small dish for spreading.
What is compound butter made of?
Fresh herbs, garlic, spices, citrus zest, and even a little honey or liqueur can flavor the butter. The combinations can be savory or sweet, depending on how you plan to use it.
What is compound butter used for?
It's most commonly used as a "finishing butter" for grilled meats such as steak, chicken, turkey, shrimp, mussels or fish such as salmon. This means that after it's cooked and plated, a round of flavored butter is placed on top and allowed to melt into the meat. It can also be used to top grilled vegetables, pasta, or bread, or it can be melted and used as a sauce or flavoring agent in cooking and baking.
It's an easy way to add a lot of flavor without much effort, and it adds elegance to almost any dish.
How to make Compound Butter
It's very easy to make compound butter at home. Here are the basics:
- Add the softened butter and the ingredients for your chosen flavor to a mixing bowl. Stir until everything is evenly combined.
- Spoon the butter onto a sheet of parchment or waxed paper. Shape it into a log, using the paper to help roll it tightly. Twist the ends to seal.
- Refrigerate for 30 minutes, then reshape the log if needed. Chill for another hour, or until firm enough to slice.
- Cut into 8 rounds and serve over hot steak, chicken, fish, or warm bread.
- Store in an airtight container in the refrigerator for up to one week, especially if using fresh herbs or garlic. For longer storage, wrap the log or individual slices tightly and freeze for up to three months.
- You can also skip the log and spoon the butter into a small covered dish before refrigerating. This is what I usually do unless I'm serving guests.
How long does compound butter last?
Homemade compound butter is best used within one week when stored in an airtight container in the refrigerator, especially if it contains fresh herbs or garlic. For longer storage, wrap it tightly and freeze for up to three months.
Can you freeze compound butter?
Yes. Wrap compound butter tightly and freeze for up to three months for best quality. I like freezing individual slices so I can take out just what I need.
Which compound butter flavor should I use for steak, chicken and/or fish?
Here's a list of the compound butter recipes in this post as well as what each is best served with. All of them will work for just about anything, and these are just suggestions. Try adding any one of them to a slice of warm bread. The Chipotle Butter and Jalapeño Lime Butter are wonderful slathered on cornbread!
- Garlic Herb - best with steak, chicken or fish
- Chipotle - best with chicken or fish
- Orange Apricot - best with chicken
- Basil - best with chicken or fish
- Jalapeño Lime - best with steak, chicken or fish
- Sun-Dried Tomato - best with steak, chicken or fish
- Tarragon - best with steak, chicken or fish
- Blue Cheese - best with steak
- Truffle - best with steak
What are some other ways I can use compound butter?
- Stirred into rice (use cauliflower rice for low-carb or keto)
- Toss with roasted broccoli or asparagus (or cooked carrots)
- Rub it under chicken skin before roasting
- Hot corn on the cob
- Skip the horseradish sauce and use it to top boneless prime rib
- Use it to make garlic bread with a twist
- Sweet versions can be used to top pancakes, waffles or muffins
- Over roasted potatoes or baked potatoes
- Slather it on a warm roll
- Turn it into a dip just by melting it
Tips for Making Perfect Compound Butter
- Make sure your butter is very soft before mixing. It's nearly impossible to distribute the other ingredients evenly otherwise.
- Make sure your ingredients are finely chopped. You want all the flavors to meld and it will also make your butter smoother and easier to roll.
- Use a high-quality unsalted butter (I'm a fan of Minerva Dairy) as well as fresh herbs and spices. There are so few ingredients that you want them all to be top-notch.
- Add liquids gradually so the butter stays easy to shape. Some flavors use more than others.
9 Compound Butter Recipes for Steak, Chicken or Fish
Nine homemade compound butter recipes, from garlic herb and chipotle to blue cheese and truffle. Use them to finish steak, chicken, fish, or vegetables. Make ahead and freeze individual portions for easy meals.
Ingredients
Garlic Herb Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh chives
- ¼ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Chipotle Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 1½ tablespoons finely minced chipotle peppers in adobo sauce, seeds removed if desired
- 2 teaspoons fresh lime juice
- ¼ teaspoon coarse salt
Orange Apricot Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons apricot jam
- 1 tablespoon orange liqueur
- Finely grated zest of 1 orange
- ¼ teaspoon coarse salt
Basil Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- ¼ cup loosely packed fresh basil leaves, finely chopped
- ¼ teaspoon coarse salt
- ⅛ teaspoon freshly ground black pepper
Jalapeño Lime Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- ½ jalapeño pepper, finely minced
- Juice of ½ lime
- ¼ teaspoon coarse salt
Sun-Dried Tomato Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh basil
- ⅓ cup finely chopped oil-packed sun-dried tomatoes, drained
- ¼ teaspoon coarse salt
- ⅛ teaspoon freshly ground black pepper
Tarragon Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 2–3 tablespoons finely chopped fresh tarragon
- 2 tablespoons finely minced onion
- 1 garlic clove, minced
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
Blue Cheese Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- ½ cup crumbled blue cheese or Gorgonzola, adjusted to taste
- ¼ teaspoon coarse salt
- ⅛ teaspoon freshly ground black pepper
Truffle Compound Butter
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon finely grated fresh truffle, adjusted to taste
- ½ teaspoon coarse salt
Instructions
- Add the softened butter and the ingredients for your chosen flavor to a mixing bowl. Stir until everything is evenly combined.
- Spoon the butter onto a sheet of parchment or waxed paper. Shape it into a log, using the paper to help roll it tightly. Twist the ends to seal.
- Refrigerate for 30 minutes, then reshape the log if needed. Chill for another hour, or until firm enough to slice.
- Cut into 8 rounds and serve over hot steak, chicken, fish, or warm bread.
- Store in an airtight container in the refrigerator for up to one week, especially if using fresh herbs or garlic. For longer storage, wrap the log or individual slices tightly and freeze for up to three months.
- You can also skip the log and spoon the butter into a small covered dish before refrigerating. This is what I usually do unless I'm serving guests.
Notes
- Nutrition Information: Nutritional values are estimates based on ½ cup unsalted butter, ¼ teaspoon coarse salt, and ¼ teaspoon black pepper. Additional ingredients vary by flavor and are not included in the calculation.
- Choose One Flavor: Each ingredient group makes a separate batch of compound butter using ½ cup of butter. You don't need to combine all nine recipes.
- Truffles: Fresh truffle gives the strongest flavor, but it’s expensive and not always available. For a more accessible version, use ½–1 teaspoon truffle oil or ½ teaspoon truffle salt in place of the fresh truffle, adjusting to taste.
- Orange Apricot & Jalapeño Lime: These versions contain more liquid than the others, so the butter will be softer. Chill it longer (or freeze it briefly) before shaping and slicing so it holds its shape.
- Make Ahead: Compound butter keeps for up to one week in the refrigerator or three months in the freezer. Freeze individual slices so you can use just what you need.
- Try this amazing Cowboy Compound Butter Recipe next.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 148mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This data was provided and calculated by Nutritionix.
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Mimi A says
Love these! I use the garlic herb mixture all the time but sub garlic scapes for the garlic cloves. Also, I pipe them onto parchment, freeze then put in ziploc bags. It's much easier to take a couple out versus slicing.
Kristy Bernardo says
That's a great idea, Mimi! I've been freezing them in the 2tbsp Souper Cubes; it's so satisfying to just pop out a cube when I need one. I'm so glad you like the recipes!