08 August, 2012

Compound Butters: Savory

This post has savory compound butter recipes (view recipes for sweet). Like a sauce, compound butters enhance flavors in a dish. Take advantage of your herb garden to make your own compound butters.

It's a good idea to wrap the butter in waxed paper, seal it in a quart zip-top bag labeled with the contents, and stash it in the freezer; just slice off bits as needed.
  • Alton Brown's Herb Compound Butter
  • Basil-Garlic Butter
  • BBQ Butter
  • Browned Sage Butter 
  • Lemon-Herb Butter 
  • Roasted Garlic Butter
  • Rosemary-Honey Butter
  • Sundried Tomato & Herb Butter

Alton Brown's 
Herb Compound Butter
Makes 2 logs
1-LB unsalted butter
3 to 4 Tbsp extra virgin olive oil
2 Tbsp fresh chives, minced
1 Tbsp fresh thyme, minced
1 Tbsp fresh sage, minced
1 Tbsp fresh rosemary, minced


Chop the butter into uniform chunks.

Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil.

Using a stand mixer with the whisk attachment, whip the butter at Medium speed until it softens and lightens in color, about 5 to 7 minutes. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. 

Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log. Chill for 2 hours before serving. Refrigerate or freeze any remaining portions.

View recipe via Food Network.

Basil-Garlic Butter
1 stick salted butter, chilled
1/2 cup basil leaves
1 clove garlic

Notes:  Toss it with hot pasta or on Italian bread. Try sautéeing shrimp.

Place ingredients in small bowl of food processor, pulsing until well blended. Wrap and store in refrigerator, or freeze until needed.

View recipe via writes 4 food.

BBQ Butter
GW Fins Restaurant, New Orleans
Makes 1.25-LB
8 garlic cloves, minced
1-LB butter, softened (divided use)
1/3 cup finely chopped shallots
1 Tbsp paprika
2 Tbsp fresh lemon juice
2 Tbsp cold veal stock (optional)
2 Tbsp chopped fresh rosemary
1 1/2 tsp chopped fresh thyme
1 1/2 tsp freshly ground black pepper
1 1/2 tsp salt
1/8 tsp ground red pepper
1 tsp Worcestershire sauce

Notes:  You may store this butter in the freezer for 1 month.

Combine garlic and 1 Tbsp butter in a microwave-safe bowl; cover with plastic wrap. Microwave on High for 2 minutes or until soft; cool. Repeat with shallots and 1 more Tbsp butter.

With an electric mixer on Medium speed, beat remaining butter until light and fluffy. Add garlic butter, shallot butter, and remaining ingredients; beat until combined. Form into a 1.5-inch-thick log. Chill until firm.

View recipe via Coastal Living.

Browned Sage Butter
Makes 2 logs
1-LB butter
1-oz fresh sage leaves, finely chopped

Notes: When making browned butter, at first, the milk solids will 'foam' first and then bubble. Then, you’ll start to hear a slight hissing punctuated by popping and crackling sounds.

Slowly, the white milk solids will start to sink to the bottom of the pan. Fairly soon thereafter, you should start to smell a hazelnut-like fragrance; you should see the milk solids browning on the bottom. 

In a large, deep skillet, melt over Medium heat, the butter.

The butter will foam and hiss tremendously. When you smell hazelnut-like fragrance, immediately remove the pan from the heat; pour mixture into a medium bowl, being sure to scrape the browned milk solids from the bottom of the pan. Set aside and allow the butter come to room temperature. Then, refrigerate briefly, until it is of a spreadable consistency. 

Since the browned bits and sage leaves sink to the bottom during the cooling process, scrape the butter into the bowl of a stand mixer fitted with the paddle attachment. Whip on Medium speed until fluffy and the browned bits and sage leaves are incorporated throughout the butter. 

Have 2 sheets of wax paper ready. Divide the whipped butter onto the wax paper (8-oz on each sheet) and roll tightly into a cylinder. Place the butter rolls in a labeled plastic freezer bag, and freeze.

To use, slice off the amount you will need, and thaw to room temperature.

View recipe via Joy of Cooking.

Horseradish Butter
Makes enough for 6 sandwiches
1/2 cup soft butter
1 Tbsp horseradish

Notes: Roast beef or ham sandwiches.

Mix well all ingredients. 

The Horseradish Butter recipe is from the Betty Crocker's Cookbook (New York: Golden Press 22nd Printing, 1974), 400.   

Lemon-Herb Butter
1 stick salted butter, chilled
Zest of 1 lemon
1/2 cup parsley leaves
1/4 cup basil leaves

Notes:  Seafood and beef sandwiches. Try it sautéing vegetables.

Place ingredients in small bowl of food processor, pulsing until well blended. Wrap and store in refrigerator, or freeze until needed.

The Lemon-Herb Butter recipe inspired by  Betty Crocker's Cookbook (New York: Golden Press 22nd Printing, 1974), 400 and writes 4 food.

Roasted Garlic Butter
8 Tbsp unsalted butter, softened

Notes:  Sauté shrimp, or spread on warm bread.

Blend the garlic into the butter. Use immediately or roll into a log using waxed paper. Place in a freezer bag and freeze for up to 2 months.

Rosemary-Honey Butter
1 stick salted butter, chilled
1 Tbsp minced fresh rosemary
1 Tbsp honey

Notes:  Add a bit of roasted garlic and stir into mashed potatoes.


Place ingredients in small bowl of food processor, pulsing until well blended. Wrap and store in refrigerator, or freeze until needed.

Sundried Tomato
& Herb Butter
1 cup butter, slightly cooler than room temperature
3 sundried tomatoes in oil
1 cup parsley
1 Tbsp oregano
Zest of 1 lemon
1 Tbsp honey

Notes:  Serve with baked potatoes, on top of a grilled steak or chicken, or corn on the cob. 

Add all ingredients into a food processor; pulse until combined and all ingredients are well chopped. Form a log and wrap in waxed paper; refrigerate. 

Slice and serve at room temperature, or chilled, as desired.

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