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
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