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.
- 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
- 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.