Compound butter, or beurre composes if you wanna get French about it, is made by mixing flavorings into softened butter. Compound butter can be used to finish dishes — a pat of blue cheese butter can be placed on a hot steak — or as delicious spreads. You can add herbs, spices or foods like roasted garlic or pureed peppers to create a tasty appetizer. Just add sliced, crusty bread and you’re ready for a party!
Compound butters are also used to add flavor to fish or chicken cooked in parchment paper. Check out my Mahi Mahi with Vegetables & Garlic Chive Butter for a quick weeknight meal.
TIPS:
Let your butter come to room temperature before mixing your compound butter. It’ll be easier to mix.
Melted butter is not the same as softened or room temperature butter. Resist the temptation to pop chilled butter in the microwave. Melting changes the texture and the taste.
TOOLS:
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TECHNIQUES:
Stir and chill! You got this!
Lemon Chive Compound Butter
Ingredients
- 8 ounces softened butter
- 1/2 cup chopped chives
- 1/2 teaspoon lemon zest
- 2 teaspoons freshly-squeezed lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Place butter in bowl. Stir in chopped chives, lemon zest, lemon juice, garlic, salt and pepper.
- Store your butter in an airtight container in the fridge. You can also wrap it in plastic wrap, shape it into a log and refrigerate it for easy slicing as you need it. Compound butters will last in your fridge for 3-4 days or in your freezer for up to a month.
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