Compound Butter

Butter, something most everyone loves (or tries to avoid). I remember growing up and loving the simple things of bread and butter. I see one of my kids doing that now. He is content with simple bread and butter, heck, I have even seen him try to get away with making a butter sandwich for lunch! When it comes to butter, we often think of salted or unsalted (I am a fan of unsalted), and that is about it. There is more to butter though, and that is making compound butter.

Compound Butter Recipe

Maybe you have had compound butter already, and many might have tried it in a restaurant without even knowing it. I make compound butter from time to time. Not only is it super simple to make, but it lasts a long time when stored in the freezer. During this time of year when the gardens are blooming with fresh herbs, and the grills are fired up on a nightly basis, using compound butter seems like a perfect pairing.

Let’s get started.

  • 8 tbsp unsalted butter, room temperature
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh Italian flat leaf parsley, finely chopped
  • generous pinch of salt
  • plastic wrap

How to make compound butter

Begin by adding your butter to a mixing bowl. Keep in mind that you want it to be room temperature so that you can easily work with it. Toss in the chopped herbs, salt, and pepper, and give it a good mix.

Next, lay out a large piece of plastic wrap. Place the butter to the middle of the plastic wrap, into an oblong shape if you can. Next place the plastic wrap over the butter, and begin rolling into a cylinder, trying to keep it as tight together as possible. The tighter the better as it will press the butter back together.

Once you have it in a tight cylinder shape, place it in the freezer for at least three hours. When you are ready to use, cut it into a medallion and remove any plastic wrap. Add the medallion to grilled meats or vegetables.

Compound butter not only makes a great presentation on the plate, but it is packed full of wonderful flavor. I’m a huge fan of rosemary, hence whey I used it in the is compound butter recipe, but the possibilities are endless. So the next time you are having a get together, make some compound butter and surprise your guests. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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