Making Homemade Compound Butter is a fantastic trick to have up your sleeve to take any recipe to the next level. Also known as herb butter, this special condiment is so versatile allowing you to get creative and add in your own flavor. Not to mention, it’s so easy to make and super fun to serve!
This variety of compound butter is great for flavoring meats or as a spread for your slice of bread. If you are looking for something similar but on the sweeter side, be sure to check out this amazing Rasberry Butter and Whipped Cinnamon Honey Butter.
Whether you are a seasoned chef or a beginner in the kitchen, you cannot mess this up. You pretty much add in whatever flavors you like and then add it to whatever foods you are cooking. Pretty simple, right?
Compound butter is butter mixed with a variety of herbs and spices and is primarily used to enhance the flavor of foods. This is AWESOME for cooking meats, pressing under the skin of turkey or chicken will keep the meat juicy and flavorful. You can even use it for seasoning corn on the cob, garlic bread, or even mashed potatoes. The possibilities are endlessly delicious.
Why This Recipe Works
- Any time you would add butter to a dish, you can add compound butter and really crank it up a notch.
- You can easily buy your favorite butter from the store, add in your seasoning and herbs and have yourself a tasty treat. But there is just something about making homemade butter that is extra special for turning it into any delicious variety of compound butter.
Recipe Ingredients
Base Butter
- heavy cream : This is going to be the base of your butter. It’s amazing what can happen to heavy cream when it is whipped.
- salt : Because salted butter makes everything better.
Chophouse
- Montreal steak seasoning: The flavors in the Montreal seasoning are fantastic, but any steak seasoning that you like will work.
- parsley : I like to use fresh minced Italian flat leaf parsley
Turkey
I prefer to use all fresh herbs for this compound butter because the flavor is so much better, but you could also use dried herbs if that’s what you have.
- thyme
- rosemary
- garlic powder
- chives
- sage
Italian
- sundried tomatoes: don’t skip out on these! Trust me. Chop them up real fine so your butter spreads nice and smooth
- fresh basil : pairs so well with the sundried tomatoes and really makes the Italian flavor pop
- fresh roasted garlic : this is a game changer. See the recipe card with how to roast your garlic.
How to Make Homemade Compound Butter
- Add heavy cream to mixer. In the bowl of a stand mixer, pour in 2 cups of heavy whipping cream.
- Whip the cream . Turn the mixer on and slowly work up to a medium-high speed. Let the cream whip for 10-20 minutes or until the solid fats have separated from the cream, it will look chunky and liquidy.
- Strain the solids. Stop the mixer and separate the solids from the liquid using a strainer. (Keep the liquid, that is buttermilk – works great for pancakes, baked goods, or ranch!).
- Rinse the solids. While the solids are still in the strainer, rinse very well with cold water – the colder the better.
- Squeeze out remaining liquids . Once thoroughly rinsed, pour solids onto the center of a clean flour-sack style dish towel (a lint free towel) or cheese cloth. Gather the 4 corners of the towel and twist tightly to wring the remaining liquids out of the butter.
- Add butter back to mixer bowl. Rinse out the bowl of your mixer and place the butter back in.
- Remove approx ⅓ cup (⅓ of the amount of butter in the mixing bowl) and set aside in a smaller bowl.
- Add the ¼ teaspoon of salt to the remaining ⅔ cups of butter in the mixing bowl and mix until just combined. Taste, add more salt if you prefer.
- Divide the salted butter into 2, this will be roughly ⅓ cup each, and place into smaller bowls.
- Add to the first bowl that did not get mixed with salt, all of the ingredients for the Chophouse butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify. Be sure to read the notes in the recipe card for full instructions on how to make roasted garlic . The garlic mellows out beautifully and is wonderfully caramelized!
- Add to the second bowl , one of the bowls containing the salted butter, all of the ingredients for the Italian butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the third bowl , the last bowl containing the salted butter, all of the ingredients for the Turkey butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Roll up each flavor of butter in pieces of parchment paper to form logs and twist the ends shut. Secure the paper around the butter with tape and refrigerate until solid.
Yes, compound butter is real butter just mixed with the add in’s of your choice. There are many more flavor varieties than just the three I’m sharing here!
Use the butters with anything you like! They work great for spreading on breads and baked goods, or with noodles and vegetables, or as finishing butter for meats such as steak, chicken, or shrimp!
You sure can! I would just leave out the seasonings but otherwise you can use homemade butter just like the kind you would get at the store.
Recipe Tips
- To store the butters you can either keep in small airtight containers, or roll into a log using parchment or wax paper. Let sit in the fridge for at least 12 hours to let flavors set in.
- Gift them to friends! This makes such a great edible gift idea for holidays! It’s unique and fun and people always love to receive a roll of homemade butter!
- Butter baste your steaks! Or after they are done grilling, place the steaks in tin foil, add a pat of butter on top right away, and lightly close the foil, the butter will keep the steak moist and infuse more flavor while it rests.
- Mix it up! Butter is really hard to mess up! This is a great recipe for beginners or seasoned chefs! Use any mix-ins you would like and adjust to your taste!
Recipes To Serve With Compound Butter
- Parker House Rolls
- Air Fryer Turkey Breast and Gravy
- Homemade Mashed Potatoes
- Angel Hair Pasta with Shrimp
- Grilled Flank Steak with Mushrooms
- One Hour French Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Compound Butter
Ingredients123
Base Butter Ingredients
- ▢ 2 cups heavy cream
- ▢ 1/4 teaspoon of salt
Chophouse
- ▢ 1 teaspoon montreal steak seasoning
- ▢ 1/2 teaspoon fresh minced Italian flat leaf parsley
- ▢ 1/3 cup fresh homemade butter
Turkey
- ▢ 1/2 teaspoon fresh thyme leaves
- ▢ 1/2 teaspoon fresh rosemary leaves minced
- ▢ 1 teaspoon garlic powder
- ▢ 1/2 teaspoon fresh chives minced
- ▢ 1/2 teaspoon sage minced
- ▢ 1/3 cup fresh homemade butter
Italian
- ▢ 1 Tablespoon dry sundried tomatoes chopped
- ▢ 1 heaping teaspoon fresh basil minced
- ▢ 1 teaspoon fresh roasted garlic
- ▢ 1/3 cup fresh homemade butter
Instructions
- Roast 1 head of fresh garlic ** (See instructions in the notes)
- In the bowl of a stand mixer, pour in 2 cups of heavy whipping cream.
- Turn the mixer on and slowly work up to a medium-high speed.
- Let the cream whip for 10-20 minutes or until the solid fats have separated from the cream, it will look chunky and liquidy.
- Stop the mixer and separate the solids from the liquid using a strainer. (Keep the liquid, that is buttermilk – works great for pancakes, baked goods, or ranch!).
- While the solids are still in the strainer, rinse very well with cold water – the colder the better.
- Once thoroughly rinsed, pour solids onto the center of a clean flour-sack style dish towel (a lint free towel) or cheese cloth. Gather the 4 corners of the towel and twist tightly to wring the remaining liquids out of the butter.
- Rinse out the bowl of your mixer and place the butter back in.
- Remove approx ⅓ cup (⅓ of the amount of butter in the mixing bowl) and set aside in a smaller bowl.
- Add the ¼ teaspoon of salt to the remaining ⅔ cups of butter in the mixing bowl and mix until just combined. Taste, add more salt if you prefer.
- Divide the salted butter into 2, this will be roughly ⅓ cup each, and place into smaller bowls.
- Add to the first bowl that did not get mixed with salt, all of the ingredients for the Chophouse butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the second bowl, one of the bowls containing the salted butter, all of the ingredients for the Italian butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the third bowl, the last bowl containing the salted butter, all of the ingredients for the Turkey butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Repeat this for the remaining 2 butters.
- To store the butters you can either keep in small airtight containers, or roll into a log using parchment or wax paper. Let sit in the fridge for at least 12 hours to let flavors set in.
- Use the butters with anything you like! They work great on breads and baked goods, or with noodles and vegetables, or as finishing butter for meats such as steak, chicken, or shrimp!
Notes
- To roast a whole head of garlic, preheat your oven to 400 degrees. Slice just the top of the head of garlic off. Place the garlic (skin and all) into the center of a square of aluminum foil. Drizzle the top of the garlic with olive oil and sprinkle with salt. Take the 4 corners of the aluminum foil and fold them up together above the top of the garlic and crumple together to create a cone shape on top of the garlic. Place this in the preheated oven and roast for at least 30 minutes. Remove from oven when soft and caramelized. When cool enough to handle, squeeze the head of the garlic from the bottom up like a tube of toothpaste, the cloves will all squish out. Wait until completely cooled to add to butter.
Nutrition
Homemade Compound Butter
Ingredients
Base Butter Ingredients
- 2 cups heavy cream
- 1/4 teaspoon of salt
Chophouse
- 1 teaspoon montreal steak seasoning
- 1/2 teaspoon fresh minced Italian flat leaf parsley
- 1/3 cup fresh homemade butter
Turkey
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary leaves minced
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh chives minced
- 1/2 teaspoon sage minced
- 1/3 cup fresh homemade butter
Italian
- 1 Tablespoon dry sundried tomatoes chopped
- 1 heaping teaspoon fresh basil minced
- 1 teaspoon fresh roasted garlic
- 1/3 cup fresh homemade butter
Instructions
- Roast 1 head of fresh garlic ** (See instructions in the notes)
- In the bowl of a stand mixer, pour in 2 cups of heavy whipping cream.
- Turn the mixer on and slowly work up to a medium-high speed.
- Let the cream whip for 10-20 minutes or until the solid fats have separated from the cream, it will look chunky and liquidy.
- Stop the mixer and separate the solids from the liquid using a strainer. (Keep the liquid, that is buttermilk - works great for pancakes, baked goods, or ranch!).
- While the solids are still in the strainer, rinse very well with cold water - the colder the better.
- Once thoroughly rinsed, pour solids onto the center of a clean flour-sack style dish towel (a lint free towel) or cheese cloth. Gather the 4 corners of the towel and twist tightly to wring the remaining liquids out of the butter.
- Rinse out the bowl of your mixer and place the butter back in.
- Remove approx ⅓ cup (⅓ of the amount of butter in the mixing bowl) and set aside in a smaller bowl.
- Add the ¼ teaspoon of salt to the remaining ⅔ cups of butter in the mixing bowl and mix until just combined. Taste, add more salt if you prefer.
- Divide the salted butter into 2, this will be roughly ⅓ cup each, and place into smaller bowls.
- Add to the first bowl that did not get mixed with salt, all of the ingredients for the Chophouse butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the second bowl, one of the bowls containing the salted butter, all of the ingredients for the Italian butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the third bowl, the last bowl containing the salted butter, all of the ingredients for the Turkey butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Repeat this for the remaining 2 butters.
- To store the butters you can either keep in small airtight containers, or roll into a log using parchment or wax paper. Let sit in the fridge for at least 12 hours to let flavors set in.
- Use the butters with anything you like! They work great on breads and baked goods, or with noodles and vegetables, or as finishing butter for meats such as steak, chicken, or shrimp!
Notes
- To roast a whole head of garlic, preheat your oven to 400 degrees. Slice just the top of the head of garlic off. Place the garlic (skin and all) into the center of a square of aluminum foil. Drizzle the top of the garlic with olive oil and sprinkle with salt. Take the 4 corners of the aluminum foil and fold them up together above the top of the garlic and crumple together to create a cone shape on top of the garlic. Place this in the preheated oven and roast for at least 30 minutes. Remove from oven when soft and caramelized. When cool enough to handle, squeeze the head of the garlic from the bottom up like a tube of toothpaste, the cloves will all squish out. Wait until completely cooled to add to butter.
Nutrition
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