Compound Butter

Compound butter is a simple product to make and can be used for a variety of applications. It seems to be the latest trend; one that the major companies, like Land O Lakes, are beginning to turn out and advertise all over television. The concept is not new, but with most folks pressed for time, it is a great and easy way to season your dishes without much fuss.
But rather then purchase pre-made versions, I would suggest you to take some time to make your own. It's a simple process and can be stored in the refrigerator ready for use. The benefits of making your own compound butter really out weigh purchasing. First, you can use the butter (or margarine, or substitute) of your choosing (I use unsalted butter). As well, you can personalize the flavor profiles to suit your needs, and it is fresh! To hasten the whole process, I use a food processor to mince all the herbs and spices that I incorporate into the butter.
I use softened butter (not melted!) and add fresh herbs and spices that suit my cooking style. I like to make a variety; some combinations to consider: parsley, thyme and garlic (pictured here), green onion with Old Bay Seasoning, lemon-pepper (using the peel, no pith), sage and garlic, tarragon-pepper and cilantro-lime (again peel, no pith).
Easily stored, wrapped in wax paper or placed into a covered plastic container, compound butter has a really good shelf life. Use it as you would oil or butter in your applications. Choose flavors that work well with poultry, fish and meat. As well, you can make ones with a sweet note to them to use as spreads or in baking and pastry applications. Some to try include: honey-mint, dried cranberry-orange or raisin-toasted pecan.

Compound Butter

1 stick Butter, soft

3-4 cloves Garlic

1 tbsp. Parsley

2 tbsp. Thyme, fresh

Combine herbs and 

garlic in food processor.

Pulse to mince. 

Add to butter and

combine thoroughly.

You can also mince by hand.

I use more then less when it comes to the herbs. I prefer the flavors to be bold. I also like to use fresh rather then dried. Much better flavor and eye appeal.

This is also great for your basic bread service; place into decorative ramekins or chill and slice. Serve with crusty bread, muffins or rolls.

Be creative and try 

combining your 

favorites. 

There really isn't 

a wrong combo, as long as you like it.

Use them in place of  

plain butter called for in 

recipes; you've created 

a "signature" 

dish without 

re-inventing the recipe.