Compound Butter

Introducing Alton Brown’s savory compound butter recipe! This versatile concoction isn’t just for bread – it’s a culinary secret weapon that takes your dishes to the next level. Made from a blend of butter and flavorful herbs, this compound butter doubles as an instant sauce, elevating the taste of cooked meats, pasta, and vegetables.

Whether you’re grilling up steaks, roasting chicken, or sautéing vegetables, a dollop of this butter adds a burst of flavor that will impress your taste buds. Its rich, creamy texture melts seamlessly over hot dishes, creating a mouthwatering finish that’s sure to please.

Looking for related recipes? Try experimenting with different herb and spice combinations to create your own custom butter flavors. And don’t forget to explore our collection of meat, pasta, and vegetable dishes to discover new ways to incorporate this savory butter into your cooking repertoire.

To store your butter, simply roll it into a log using parchment paper or plastic wrap and refrigerate. It will keep for several weeks, ready to enhance your meals whenever the mood strikes. Say goodbye to boring dishes and hello to culinary bliss with our savory compound butter recipe!

Compound Butter is also great on fresh baked bread! Try these bread recipes: English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread.

Compound Butter

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This compound butter is really good on bread, but even better on meat and pasta. A mixture of butter and other ingredients makes a compound butter, which can be used as a kind of instant sauce on top of cooked meat, vegetables or fish. The uses of savory compound butters are legion: on fish, fowl, meats of many stripes, and various preparations of vegetables.

• Author: Alton Brown
• Prep Time: :30
• Cook Time: :07
• Total Time: :37
• Yield: 24 1x
• Category: Condiment
• Method: Refrigerator

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 1 pound butter
• 3 to 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh chives, chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon sage, chopped
• 1 tablespoon rosemary, chopped

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Instructions

1. Chop the butter into uniform chunks using the dough scraper.
2. Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer’s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
3. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

Notes

Storage Hints. Store Compound Butters (depending on what is in them) for up to 5 days in the refrigerator, 6 months in the freezer. Instead of freezing a batch in one long log, you may wish to cut it into smaller lengths, and freeze separately.