Do you love a great steak? A juicy piece of chicken? Savory seafood? How about adding a ton of flavor to a baked potato or a slice of grilled French bread? I’ve got the flavor bomb you need for all of these dishes and so much more! It’s called Compound Butter and it just elevates the flavor of so many foods in a very simple way! Compound butter is a real restaurant secret! It’s used a lot in high-end steak houses and many other establishments, and now you have the recipes to make your own right at home. Compound butter is simply unsalted butter, extra virgin olive oil and fresh herbs and spices mixed together and refrigerated. You can make one basic all-purpose compound or create several compounds with ingredients that enhance certain foods. For my compounds I use unsalted butter so I can control the salt content, and besides, in my opinion, unsalted butter just tastes better. Then you will add chopped fresh herbs, some spices and salt and pepper. I love the idea of compound butters because once you make them, you just roll the butter combination into logs on parchment paper, keep them in your refrigerator and use them any time you want! Flavor bombs, for an explosion of flavor!
Watch My Video for Compound Butter here!
| Servings |
- 1 cup unsalted butter (2 sticks)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sage, chopped
- 2 tablespoons chives, chopped
- 1 tablespoon fresh dill
- 1 tablespoon rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup unsalted butter (2 sticks)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder (not garlic salt)
- 2 tablespoons Italian parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup unsalted butter (2 sticks)
- 2 tablespoons olive oil
- 2 tablespoons fresh dill
- 2 tablespoons capers, chopped
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- zest of 1 lemon
- 1 cup unsalted butter (2 sticks)
- 2 tablespoons virgin olive oil
- 2 tablespoons fresh chives, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon sage, chopped
- 1 tablespoon rosemary, chopped
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
Ingredients For Chicken, Potatoes and Bread:
For Steak:
For Shrimp:
For Potatoes:
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- In a mixing bowl, add 2 sticks of softened, unsalted butter. Select the herbs for your compound and chop fine. Mix until well combined. Spoon mixture onto a piece of parchment paper and shape into a log with your spoon. Roll the log up in the parchment paper and twist the ends to secure the paper. Refrigerate or freeze to harden. When hardened, unwrapped the compound log from the parchment paper and slice off dollar-size discs and add to your foods. Roll the compound log back up in the parchment paper and refrigerate. (I roll the logs in the paper, and then place in a zip lock bag to keep it fresh longer.)
