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How-Tuesday: Compound Butter and 10 Compound Butter Varieties

How to Compound Butter -

You’re all going to kill me now, I just know it. That is if you hate butter – but since you’re on this little blog, you might not hate me (your jeans might, I know mine do) cause we talk butter alot. Like, an obscene amount. Totally. Sorry, the Valley Girl in me slipped out.

Well we’re talking butter again and a perfectly great use for butter that will infuse an infinite amount of flavor into your dish in one fell swoop. And, it’s fabulously easy. Compound butter is just a fancy way of saying that butter has a bunch of other crap in it spices and flavoring in it. Compound butter can range from savory, spicy to sweet – it’s wonderfully versatile. Pop a couple of compound butter coins under the skin of a chicken to moisten the bird as it bakes or slather it on a good piece of bread, my chosen vehicle of maximum butter absorption. Just being honest.

To start:

Source yourself about 1 cup of butter that has been softened, or sat at room temperature until soft.

How to Compound Butter -


Place it into a bowl and grab a scraper or rubber spatula. Along with a few cloves of roasted garlic. Have you roasted your own garlic yet? Make sure you catch up on your previous How-Tuesdays with the step by step on how to roast garlic.

How to Make Compound Butter -


Get a few of your favorite spices on hand and for the one cup of butter I use a total of 1 to 1 1/2 tablespoon of spice. And that’s pretty generous. It is definitely up to your taste. I really love this McCormick Tuscan seasoning blend. It’s chock full of rosemary, thyme, garlic, red pepper, and lots of fabulous things. It’s my go-to seasoning blend for just about anything savory.

How to Make Compound Butter -

Spoon in your desired amount of seasoning and give it a stir until everything is all blended and evenly dispursed.

How to Make Compound Butter -

Next, source some plastic wrap or parchment paper. I didn’t have any parchment on hand, so I went for the plastic – but parchment does a much better job of shaping a roll of butter.

How to Make Compound Butter -

Dollop your newly compounded butter onto the plastic wrap or parchment and fold the wrap around butter shaping it with your hands into a log. If you have a spatula or bench scraper, push the butter into log form by pushing and tucking the folded and wrapped parchment around itself. I went for the “just use your hands technique” so I didn’t tear up the plastic wrap. It doesn’t look as pro or fancy as the parchment-perfect version, but it all tastes the same. And that’s what matters.

How to Make Compound Butter -


Wrap the remaining plastic wrap around the butter, and if using parchment twist the ends to seal it together. Place it back in the fridge to solidify and then you’re off to the races. Compound the hell outta some butter!

Click below for 10 additional compound butters and the how-to recipe to save or print.

Previous How-To’s:

How to make Chicken Stock

How to Make Roasted Garlic

How to Make Chicken Stock

How to Make Multi Grain Bread


10 Compound Butters:

Herb Butter with Shallots – Perry’s Plate

Cranberry Butter  – Missydew via Tasty Kitchen

Blue Cheese and Chive – Chow

Moroccan Butter – Dulcet Cuisine

 Cilantro Lime Butter – Good Life Eats

 Saffron and Citrus Butter – Sunshine and Smile

Lemon Herb Compound Butter – A Spicy Perspective

Avocado Lime Butter – Guilty Kitchen

Kalamata Mint Butter  and Many More Varieties! – Cookin’ Canuck

Orange Cranberry Butter – Creative Culinary





26 Responses to “How-Tuesday: Compound Butter and 10 Compound Butter Varieties”

  1. #
    Kim (Feed Me, Seymour) — February 5, 2013 @ 5:14 am

    I’m a HUGE fan of compound butter! It adds so much dimension and flavor to dishes. Bonus – makes a great food gift for holidays. I gave some to my mother-in-law before I got married. The roasted garlic one you have above… droooool. So good.

  2. #
    DessertForTwo — February 5, 2013 @ 5:18 am

    Sooooo is Wednesday how not to shove butter in your face? Because I’m going to need that…

  3. #
    Bev @ Bev Cooks — February 5, 2013 @ 6:37 am

    Compound butter is my jaaaaaaayam.

  4. #
    Ali | Gimme Some Oven — February 5, 2013 @ 6:40 am

    Mmmmm….BUTTAH. This looks amazing!

  5. #
    Jessica L. @ The Lamppost — February 5, 2013 @ 6:43 am

    Ugh I want this on a crusty baguette…right now. Looks so good!

  6. #
    Jennifer @ Mother Thyme — February 5, 2013 @ 6:51 am

    This looks so good especially with a loaf of bread, yum!

  7. #
    Lauren @ Climbing Grier Mountain — February 5, 2013 @ 7:00 am

    I luvvvvvv me some butter!

  8. #
    Stephanie @ Girl Versus Dough — February 5, 2013 @ 8:09 am

    LOVE compound butter. I want to eat that roasted garlic one with a spoon.

  9. #
    Carrie @ Bakeaholic Mama — February 5, 2013 @ 9:26 am

    Looooove compound butter. Never ending flavor combos.

  10. #
    Chung-Ah | Damn Delicious — February 5, 2013 @ 11:29 am

    How have I never done this before?!

  11. #
    Erika @ The Hopeless Housewife — February 5, 2013 @ 1:02 pm

    I will take this slathered on a big juicy steak!

  12. #
    JanetFCTC — February 5, 2013 @ 3:22 pm

    I absolutely love compound butters and this one looks wonderful.

  13. #
    Natalie — February 5, 2013 @ 6:12 pm

    Wow, you totally make butter look sexy. And thanks for including my link! xox

  14. #
    Cookin' Canuck — February 6, 2013 @ 8:16 am

    It’s amazing how much flavor one little pat of flavor butter can impart on a dish. And they’re so easy to make! Thanks for linking to my post, Megan.

  15. #
    Nicole @ youngbrokeandhungry — February 6, 2013 @ 10:01 am

    Compound butter is my best friend! It add so much flavor to any dish.

  16. #
    Julia {The Roasted Root} — February 6, 2013 @ 11:21 am

    I love how-to Tuesdays! I love that I’ve seen facets of butter I’ve never seen before. Still going to brown butter me some cookies and I want to shmeer all these compound butter recipes all over some chicken, toast or pretty much anything! Thank you…thank you for showing me beauty!

  17. #
    Georgia @ The Comfort of Cooking — February 6, 2013 @ 3:17 pm

    Great tutorial, Megan! I love using compound butters and yours looks so scrumptious!

  18. #
    katie — February 6, 2013 @ 6:28 pm

    I love making my own butter and yet have never made my own compound butters (which is a smidge easier!

  19. #
    Stephanie @ Eat. Drink. Love. — February 6, 2013 @ 7:25 pm

    Garlic and butter = amazeballs

  20. #
    Aimee @ ShugarySweets — February 7, 2013 @ 4:13 am

    Delicious!! I love compound butter and yours is making me crave some crusty bread with garlic butter!!!

  21. #
    Anna {Herbivore Triathlete} — February 9, 2013 @ 11:09 am

    Can’t go wrong when butter and roasted garlic are involved!

  22. #
    ROR — February 12, 2013 @ 8:41 am

    “chosen vehicle of maximum butter absorption”??? YES MA’AM!! I think I’m going to make a compound butter to put on a Valentine’s Day steak… 🙂

  23. #
    bareagery — April 9, 2013 @ 8:58 pm

    There are some fascinating points in time in this article but I don’t know if I see all of them center to heart. There is certainly some validity but I will take hold opinion until I look into it further. Decent post , thanks and we want extra! Added to FeedBurner as well

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  24. #
    Paulette Lupinacci — April 22, 2013 @ 2:36 pm

    Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.’

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  25. #
    Chicken and Dumplings Recipe — March 28, 2016 @ 2:06 am

    Can’t go wrong when butter and roasted garlic are involved!


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