Easy Compound Butter Recipe (3 Ways)
Compound Butter is soft butter mixed with fresh herbs, garlic, or briny olives, rolled into a log, and chilled until firm. These three flavors melt beautifully over steak, eggs, bread, and vegetables.
Servings 32 tablespoons
Calories 104kcal
Ingredients
Herb and Garlic Butter
- 1 cup unsalted butter softened (8 ounces)
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh sage finely chopped
- 5 garlic cloves grated
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Garlic Green Olive Butter
- 1/2 cup unsalted butter softened (4 ounces)
- 1 garlic clove large, peeled
- 1/4 teaspoon black pepper freshly ground, plus more to taste
- 12 green olives large, pitted, rinsed, and dried
Scallion Dill Butter
- 1/2 cup unsalted butter softened (4 ounces)
- 1/2 teaspoon fine grain sea salt scant
- 1 garlic clove large, or 1 trimmed head of green garlic
- 2 scallions ends trimmed
- 1 handful fresh dill thick stems removed
Instructions
Herb and Garlic Butter
- Add the softened butter to a bowl with the thyme, rosemary, sage, grated garlic, salt, and pepper. Mix until the herbs are spread evenly through the butter.1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, 1 tablespoon fresh sage, 5 garlic cloves, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Place the butter in the middle of a sheet of plastic wrap or parchment paper, roll it into a log shape, and twist the ends closed. Chill in the refrigerator until firm.
Garlic Green Olive Butter
- Add the softened butter to a food processor and blend until fluffy. Add the garlic and black pepper, then pulse a few times to combine.1/2 cup unsalted butter, 1 garlic clove, 1/4 teaspoon black pepper
- Pat the olives dry with a clean towel and gently squeeze out any extra liquid. Add them to the food processor and pulse until they are mixed into the butter with small bits of olive remaining.12 green olives
- Place the butter on plastic wrap or parchment paper, roll it into a log, twist the ends closed, and chill in the refrigerator until firm.
Scallion Dill Butter
- Add the softened butter to a food processor and blend until fluffy. Add the salt, garlic, scallions, and dill.1/2 cup unsalted butter, 1/2 teaspoon fine grain sea salt, 1 garlic clove, 2 scallions, 1 handful fresh dill
- Pulse until everything is well mixed and the butter turns bright green.
- Place the butter on plastic wrap or parchment paper, roll it into a log, twist the ends closed, and chill in the refrigerator until firm.
Notes
Make one flavor at a time and wipe out the food processor between batches so the flavors stay clean.
Water is the enemy of butter. Pat the olives completely dry before pulsing them in.
Write the flavor and the date on the wrapper before you chill or freeze the logs.
Keep in the refrigerator for up to 1 week or freeze for up to 6 months.
Slice coins straight from the fridge and let them melt over hot food.
Water is the enemy of butter. Pat the olives completely dry before pulsing them in.
Write the flavor and the date on the wrapper before you chill or freeze the logs.
Keep in the refrigerator for up to 1 week or freeze for up to 6 months.
Slice coins straight from the fridge and let them melt over hot food.
Nutrition
Calories: 104kcal