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If you’re a chef or cook, then you’ll know the benefits of using compound butter. You’ll also know the importance of this highly flavored butter and its ability to add richness and buttery texture to more than just steak.
However, what if you’re a home cook? And never made or used this delicious condiment before. Is it really worth taking the extra time to make compound butter? The answer is definitely yes! The great thing about compound butter is that it is super easy to make and can be tailored to your own taste.
This highly flavored butter is a magical thing. It’s simply butter that has been enhanced with all sorts of different flavors, from garlic and fresh herbs to chili flakes, citrus zest, ground spices, black pepper, and even brandy. This means that you can create a unique flavor profile for each meal, ensuring that your steaks always taste delicious and unique.
The Benefits Of Using Compound Butter Are:
So what are the benefits of using compound butter? Well, for starters, it adds tons of flavor to dishes
It also helps to keep the meat moist and juicy while it’s resting. Gives your steak a chef-like quality, and can be used instead of a sauce.
How to use compound butter on steak rest your steak then simply cut off a thick slice and slowly melt over the top. Or using a blow torch to start the melting process will take your steak from great to amazingly delicious.
This wonderfully flavored butter can be used for more than adding to your steak. Place it under the skin of a whole chicken before roasting. Melting it into sautéed fresh beans or asparagus, folding it into potato mash.
Compound butter can also be used as a spread for bread, bagels, croissants, or as a condiment. It also can be added to any dish where you would normally use butter.
The benefits of using compound butter are endless when it comes to adding layers of flavor to food. If you’re making a roux for your gravy or white sauce use compound butter.
What Is The Point Of Compound Butter?
What is the point? The point is that compound butter is delicious and insanely versatile. It is a great way to add flavor and moisture to dishes. It can be spread on toast, and bagels or used as a condiment for grilled steak. Or placed under the skin of a whole chicken before roasting. It can also be added to fresh pasta or rice dishes. Compound butter is handy stuff to have as a staple in your kitchen.
Is Compound Butter Easy To Make?
There are so many compound butter recipes out there that it can be confusing and maybe you don’t know where to start. Making compound butter is an insanely easy process, there are really no hard and fast rules around the ingredients you use. What you can use is a mixture of some of these ingredients.
- Fresh herbs – parsley, thyme, rosemary, chives, tarragon, dill, or basil.
- Dried herbs – tarragon, oregano, or chives (if you don’t have access to fresh).
- Ground spices – smoked paprika, cayenne pepper, or chili flakes.
- Aromatics – shallots, red onion, garlic, ginger, or fresh chili.
- Condiments – Worcestershire sauce, virgin olive oil, truffle, walnut oil, ketch, your favorite hot sauce, hot or mild mustard.
- Acidic notes – vinegar, yuzu juice, lemon or lime zest, or juice
- Salt – Himalayan pink, smoked, or Maldon sea salt
- Pepper – black or green peppercorns (freshly ground or crushed)
- Liquor – Brandy, Madera, or Sherry
All these ingredients are ideas and are optional, when using liquor, the best practice is to heat to burn off all the alcohol or sauté any aromatics and deglaze with the liquor. This will leave you with only the flavor.
To get the maximum flavor impact you should macerate all your ingredients before adding them to the butter. When I make compound butter I’ve always macerated the ingredients before adding them to the butter.
What does it mean to macerate ingredients? What happens is a chemical reaction, whereby all the ingredients ferment to create one master flavor. Missing this step will not give you the intensely savory flavor that compound butter is so famous for.
This is a process where you can amalgamate flavors together by mixing them together, covering them, and leaving them for 12 to 24 hours at room temperature. This is the right way to make compound butter.
Don’t Be Cheap Use Quality Butter
The butter is also critical to making an awesome compound butter. I always use salted butter; in New Zealand, we make some fantastic butter one of the best is from Lewis Road Creamy where they make their famous premium sea salt butter. Using salted butter will produce a more pronounced flavor from the salt content already in the butter.
- 250g/8.8oz Salted butter - room temperature
- 1 tbsp Capers - finely chopped
- 1 each Shallot - Finely diced
- 1 clove Garlic - Finely diced
- 2 sprigs Fresh rosemary - finely chopped
- 2 sprigs Fresh thyme - finely chopped
- ½ tsp Dried tarragon
- ½ tsp Himalayan pink salt
- ½ tsp English mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked paprika
- 1 tsp Black pepper - freshly ground
- 1 tbsp Truffle oil
- Place all the ingredients except for the butter into a container and mix well cover and let macerate at room temperature for 12 hours.Place the room temperature butter into a blow and add the macerated mixture to the butter. Mix well until all the ingredients are evenly combined.Lay some plastic wrap onto the bench, spoon the compound butter out into an even line, and roll the plastic wrap around the butter to can a cylinder shape and tie off both ends.Place into the fridge for 2-4 hours or until the butter has become firm.
Serving Size: 50g Compound Butter.
Calories 131 | Total Fat 13.5 g | Carbohydrates 1.9 g | Fiber 0.7 g | Protein 0.3 g | Iron 0.5 mg
Final Words On The Benefits Of Using Compound Butter
So now that you know all about compound butter, it’s time to get creating. These spreads are the perfect way to add tons of flavor to any dish, and they offer a variety of benefits that regular butter just can’t beat.
In the restaurant and at home I’ve always got compound butter on hand, the flavor I can impart into food before, during, or after I’ve cooked it. Gives it an amazing layer of flavor that impresses everyone.
The benefits of using compound butter will have everyone wanting more, or asking you how did you get that amazing flavor into the food?