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Compound Butters

Versatile Flavor Boosters

Looking for an easy way to add an exotic flavor depth to any dish? Compound butter is where it’s at: melted on grilled corn on the cob, mixed into rice bowls, spread on brown bread, used as a glaze for any roasted root vegetable, or mixed into your morning oatmeal.

The fundamentals of compound butter are pretty simple: Soften ½ cup of butter, add in your compound ingredients, and mix until well combined. Use parchment or waxed paper to roll it into a tube shape and wrap it, then place inside a freezer bag or wrap in plastic wrap. Freeze overnight. Remove from the freezer 30 minutes before you want to use it.

This stores for up to 3 months in the freezer or 2 weeks in the refrigerator.

The only trick is figuring out the ratios. Here are a few of our favorites, but don’t be afraid to experiment with other flavors. I’m thinking sun-dried tomatoes with basil and goat cheese might be next on my list.

  1. HONEY ROSEMARY THYME

Perfect for fall, this is great melted on squash or a sweet potato.

1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon honey

  1. CURRY-ISH BUTTER

The extra trick for this one is to melt the coconut oil, add the aromatics, and warm until super fragrant. Remove from heat and let cool to the touch. Then add the coconut oil mixture to the butter. It is important to cool the coconut oil before adding to the butter as hot coconut oil will melt the butter and change the texture so it is less spreadable.

2 tablespoons coconut oil
¼ teaspoon each of cumin, cayenne, ground cardamom,
turmeric, cinnamon, nutmeg, and black pepper

  1. PESTO BUTTER

Think of this as a flavor bomb for buttered noodles or a burst of garden freshness on your lunchtime charcuterie board.

1–2 tablespoons chopped fresh basil
1–2 cloves minced garlic
2 tablespoons olive oil
1 tablespoon finely grated parmesan

  1. MEXICAN STREET BUTTER

You know those days when you want Mexican street corn but not everyone at the table agrees? This is for those days. All the flavor, none of the hassle.

1 teaspoon chipotle
1 tablespoon finely chopped fresh cilantro leaves
2 tablespoons crumbled cotija cheese
1 tablespoon olive oil

  1. VERDE BUTTER

Green, green, and more green—it’s vibrant and lively and oh-sogood alone on a piece of crusty bread or a bagel, on a cucumber sandwich, or melted on grilled asparagus or steak. This butter pretty much works everywhere. Don’t leave out the lime zest—it brings the butter to life.

1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped chives
1–2 cloves minced garlic
½ teaspoon lime zest

KITCHENWARE AVAILABLE AT LA CUISINE

Core Elements Studio Wooden Live Edge Bread Board | Miyabi Birchwood Paring Knife

Jeanne Allgood Gaisford is the executive editor of food and recipes at Edible Bozeman. She believes deeply in wholesome, real, and deliciously simple food that nourishes the body, mind, and spirit. And she loves sharing it with others.
  • Photography by Rachel And Jeremiah Spray. Jeremiah and Rachel Spray are a husband-and-wife photography team specializing in capturing beautiful weddings, portraits, and editorials. They are passionate about creating magic through their lens and delivering stunning visual stories, whether that’s a couple’s first moments together after marriage or a stunning fall food editorial.