Compound Butter

Compound butter is just regular butter pumped up with flavour. Extra ingredients can range from herbs and lemon to wine or cheese, mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or poultry.

While the concept is simple, the potential flavour combinations are endless. Pair scones, rolls, pancakes, waffles or cornbread with butters flavoured with orange or lemon zest, maple syrup, honey or cinnamon. Pair meat, vegetables, fish and bread with butters mixed with herbs, spices, cheese or citrus zest.

Start with unsalted butter so that you’re able to control the amount of salt when you add the seasonings. That is particularly important with sweet compound butters. To achieve the fluffiest butter, you can whip it with a hand mixer. However, I typically take the route that requires the least amount of kitchen tools. Bowl and fork for me!

Once the butter is soft, blend in the sweet or savoury ingredients.

Transfer the flavoured butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for 2 hours before cutting into pieces for serving.