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 ♪♫
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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.
Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.
Bake for 1 hour and check the center with a toothpick. The top should be nice and golden brown.
Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).
Remove the parchment and cool on a rack before slicing. Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.
Notes:
When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.
I served it with 
Notes ♪♫
The recipe is easy and straightforward; made with common ingredients. Fresh tomatoes and basil are a must here (don’t use canned!). If you grow your own or can get them from a farmer’s market that would be great. But for everyone else, plum tomatoes from the grocery store are the best choice.
Preparation:
Place the diced tomatoes in a small bowl, and toss with 1 tbsp. olive oil, the balsamic vinegar, sea salt and ground pepper. Cut one large basil leaf into thin strips (chiffonade) and stir into the tomatoes. Let the mixture stand for about 30 minutes at room temperature.
Preheat the oven to 350º. Coat a baking dish with cooking spray and arrange the cod with space in between. Drizzle with the remaining olive oil and a pinch of sea salt.
Top each piece of fish with 1 tbsp. of breadcrumbs, then divide the diced tomatoes evenly over each piece.
Bake for 25 minutes. That’s it! Plate with a garnish of fresh basil leaves.
I served my Bruschetta Cod over risotto, and it was SO delicious. If you don’t know how to make risotto, jump over to 
Notes ♪♫ 
Remove the sausage casings and cut the sausage into small pieces. Add to the skillet with the veggies.
When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.
Let it toast for a few minutes, then stir it into the sausage and veggies.
Add the wine, and saffron water, garlic, basil, oregano and bay leaf.
Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce. Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks. Stir the sauce every 10 minutes while it simmers.
Serve this wonderful sauce over your favorite pasta and finish with grated cheese. Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.
Notes ♪