All Buttered Up!

10 May

Compound butters also known to the French as Beurres Composés can be the perfect complement to a delicious meal.  They can be used to for grilled meats, poultry, fish, or even for finishing sauces.

A compound butter is made by incorporating various seasonings into softened whole butter. They are then rolled in plastic wrap or parchment paper, and then chilled until firm. They can even be piped into rosettes and chilled until firm.  It is important when making a compound butter that the flavor ingredients are evenly distributed. Salt and pepper should be added to ensure that the flavors are heightened and your butter is not bland. Most compound butters can be kept for two to three days or frozen for longer storage.

When it comes to Compound Butters, you can really let your imagination run wild. Here are some starter examples that you may want to try…

Cilantro-Lime Herb Butter

Cilantro-Lime Herb Butter 


2 tablespoons unsalted butter, room temperature (slightly softened)
2 tablespoons chopped cilantro, packed
1 tablespoon fresh squeezed lime juice
1/4 teaspoon salt

Mix together butter, cilantro, lime juice, and salt in a small bowl. Serve as is or save for later.

If you save the butter for later, wrap it up in plastic wrap in the shape of a log and refrigerate until stiff. To use, just unwrap and slice from the butter log.

Serve with corn-on-the-cob or over your favorite things.

Steakhouse Steak Butter


1/4 pound butter
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon liquid smoke seasoning
1/8 teaspoon garlic powder
1/8 teaspoon hot pepper sauce

Cream all ingredients together well with a wooden spoon or with an electric mixer. Cover and refrigerate.

Serve on grilled steak (or burgers, pork chops, even chicken breasts!)

Apple Cinnamon Butter

Apple Cinnamon Butter


2 ounces dried apple chopped
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1/2 cup unsalted and softened butter

Add dried apple, cinnamon, brown sugar to butter. Mix all ingredients in food processor until well- combined. Serve with fresh scones, muffins or other breakfast breads.

Winter Pear Butter


8 large ripe pears
1 cup sugar
1/3 cup brandy
1/3 cup water

Peel, quarter and core the pears; chop in 1/2-inch pieces. Put all the ingredients in a large heavy pot and bring to a boil. Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.

Puree the mixture in a food processor or blender and then return the puree to the pot. Cook uncovered over very low heat, stirring often, for 1 to 1 1/2 hours, or until the pear butter is very thick. be careful not to let it scorch. Remove from the heat.

Stir the hot pear butter for a minute or two to release more heat and then spoon into clean, hot jars, leaving 1/4 inch of space at the top of each jar. Wipe the rim of each jar. Cover and allow to come to room temperature. (It will be a gray-green color) Label the jars and refrigerate for up to three weeks.

Roasted Hazelnut Butter


4 ounces fresh hazelnuts
1/4 teaspoon lemon zest
1/2 cup unsalted and softened butter

Roast hazelnuts in 400 degree oven for 10 minutes. Remove skin from nuts and coarsely chop them. Mix nuts and lemon zest with softened butter until well-combined.

Gorgonzola-Bacon Butter


1/2 cup softened butter
1 tablespoon finely crumbled crisp-cooked bacon or purchased bacon bits
2 tablespoons crumbled Gorgonzola or blue cheese


In a small bowl, beat softened butter, bacon, and Gorgonzola with an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for 1 to 24 hours to allow flavors to blend. Bring the butter to room temperature before serving.

Blue Cheese Butter

Blue Cheese Butter 


1/4 cup softened butter
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon black pepper (or to taste)
1/4 cup crumbled blue cheese

Cream softened butter and add lemon juice, Worcestershire sauce, and pepper. Mix thoroughly.

Fold in crumbled blue cheese and mix just until combined. Serve with meat or baked potatoes.

Cajun Butter

Cajun Butter


2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon ground red cayenne pepper
1/8 teaspoon garlic powder
1 teaspoon cornstarch (or arrowroot)
1/4 cup chicken broth

Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.

Strawberry Butter

Strawberry Butter


1/4 cup frozen strawberries, thawed and drained
1 cup butter, softened
3 tablespoons powdered sugar

Mix ingredients together in blender until smooth. Delicious on hot homemade rolls.

Mmm take a bite out of that!

2 Responses to “All Buttered Up!”

  1. T May 10, 2012 at 5:28 am #

    these look delicious x

    • Hershey May 10, 2012 at 8:27 am #

      Hi T thanks for stopping by. I agree that these look very delicious. If you plan to make any of these please come back and let me know how it went.

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