What is compound butter?
Compound Butter, a/k/a Beurre Composé, sounds pretty fancy, doesn’t it? Like something you would need a culinary degree to make. Fortunately though, that’s not the case. In fact, compound butter is simply butter that has been softened and blended with other ingredients. Phew!
Now that the secret’s out, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs. You can try different combinations of herbs and seasonings to make it your own!
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Herbed Compound Butter
When summer days are here and you have fresh herbs from the garden, this easy compound butter comes together in minutes. A simple classic to melt over a steak or veggies. I also love it for cooking scrambled eggs and omelets.
Ingredients:
- 4 tbsp. softened unsalted butter (1/2 stick)
- 1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
- pinch of sea salt (optional, omit for low sodium diets)
Use your favorite herbs here, whatever you like to grow. Or maybe you get them at the farmer’s market or grocery store. Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle. Finish with a pinch of sea salt.
You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate. When it firms up, slice it into rounds and store in an airtight container.
This butter keeps well in the refrigerator, but I promise you it will disappear quickly!
Garlic Compound Butter
This is the one to make during the winter months, using garlic and dried herbs. A wonderful spread that is perfect for making garlic bread or for basting vegetables and potatoes. It can be a nice homemade touch for your holiday breadbasket. Try serving it in mini ramekins, where each guest gets their own little pat of garlic butter (those who are gluten free will really appreciate this!).
Ingredients:
- 1 large clove of garlic, peeled
- 2 tsp. olive oil
- 4 tbsp. (1/2 stick) unsalted butter at room temperature
- 1/4 tsp. dried herbs, use your favorites
- 1/8 tsp. oregano
- pinch of crushed fennel seed (optional)
- pinch of sea salt (optional)
Heat the olive oil in a small heavy skillet over lowest heat. Cook the garlic until it is soft and just beginning to brown.
Remove the garlic and mash it with 1/2 tsp. of the olive oil. You can use a mortar and pestle, a fork or the back of a spoon.
Combine the garlic mash with the softened butter and remaining ingredients. I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.
Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.
Notes ♪♫ Compound Butter can be as simple or as fancy as you want. Always start with a good quality grass fed butter. Make it gourmet with grated truffles or minimalist with herbs from your garden. Sea salt can be added to suit your taste or omitted for low sodium diets.
Originally posted 10/14/2019 Updated 6/30/2026
Whisk together the Dijon mustard, maple syrup (use 
Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.
Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!
Notes ♪♫
Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)
Add the breadcrumbs to a shallow bowl. In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl. Add the potato flakes and whisk until smooth.
Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.
Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes. Handle them gently and they should hold together (they will be wet). Carefully roll each crab cake in the remaining breadcrumbs to coat. Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour. This will help retain their shape and hold together while cooking.
Heat a 
Cook the crab cakes for 5 minutes per side. To get that golden crust, don’t move the crab cakes around until it’s time to flip them over. Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.
Friends, they were so delicious! The recipe is easy enough, wouldn’t you say? A lovely appetizer to begin a meal or serve as a main course. Go on and give it a try, surprise your special someone or treat yourself.
Notes ♪♫
Dry the beef with paper towels, this helps with browning.
Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.
Heat 1 tbsp. olive oil in a 
Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.
Add more olive oil to the pan with the onion, carrot, celery and garlic. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.
Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.
Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.
Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan. A 
A sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from 
Variations:
Mist a 
Cook the bacon, drain on paper towels and cut into small dice. Cover and set aside.
The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.
To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.
Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?
Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.
Just before baking, whisk together one egg with 1 tbsp. water or milk. Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).
Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a 
Cool in the pan for 10 minutes then transfer to a rack. You may need to run a knife around the edges.
Let the loaf cool for at least 6 hours before slicing. Letting it rest overnight is even better, store in a bread bag once it has completely cooled.
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Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.
Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.
I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.
Continue with the rest of the dough, arranging your shaped rolls on a 
Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.
Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash). Sprinkle the rolls with poppy seeds and coarse salt (optional).
Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.
Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.
The preparation begins with a coating of cornstarch and egg. The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven. Yes, it is a bit labor intensive but oh my goodness! I could not stop eating them!
Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan. Add a pinch of salt. Bring the mixture to a simmer, whisking frequently then cover and set aside.
Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs. Heat a large nonstick skillet with enough canola oil to coat the surface completely.
Dredge the wings in the cornstarch, then dip in the beaten eggs. Add to the hot skillet, leaving space in between (fry them in batches if needed). Turn the wings to get a crust on all sides.
Mist a casserole dish with cooking spray. As the wings finish cooking, arrange them in a single layer. Preheat the oven to 350º.
Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.
Serve hot, spooning a little of the pan juices over the wings.
