Compound Butter Recipe

Sausages wrapped in plastic on a black surface layered with compound butter.

5 from 19 votes

When it comes to the easiest way to add rich flavor to any meat, finish it with a compound butter. These 5 simple herb and flavor infused butters are easy to make and perfect on top of a variety of pork, beef, veggies and more!

Prep Time15

Chill Time2

Total Time2 15

Course: condiment

Cuisine: French

Servings:

Calories: 103kcal

Author: Kita Roberts

Ingredients

Herb Compound Butter

8 tablespoon unsalted butter room temperature
2 garlic cloves try smoked garlic confit for a richer flavor
1 tablespoon freshly prepared horseradish
½ tablespoon grated parmesan cheese
1 tablespoon parsley minced
1 teaspoon Worcestershire sauce
1 teaspoon Course black pepper
1 teaspoon Salt

Roasted Garlic Compound Butter

1 head garlic top ⅓ removed
4 tablespoon olive oil
8 tablespoon unsalted butter room temperature
1 tablespoon smoked sea salt
1 tbsp coarse ground black pepper

Umami Compound Butter

6 tablespoon butter room temperature
1 shallot minced
½ teaspoon Parsley fresh minced
¼ teaspoon Salt
¼ teaspoon freshly ground Pepper
½ teaspoon Girl Carnivore Ooomami

Chimichurri Compound Butter

2 to 3 tablespoon chimichurri
6 tbsp unsalted butter room temperature

Harissa Compound Butter

6 tablespoon unsalted butter room temperature
1 tablespoon fresh harissa paste
Pinch salt

Instructions

Mash the butter in a bowl with the tines of a fork.
Add the ingredients for the compound butter and stir or mash to combine.
Spoon the butter into a sheet of plastic wrap and tightly roll, to form a log, twisting edges to seal.
Store in the refrigerator for up to 1 week.

Nutrition