Compound Butters

Recently I discovered that herb butters are also called compound butters. I guess it is the fact that it has many ingredients in it. I have been experimenting with many herbs and I love these butters!

These butters are bursting with flavour and change a bland meal into something special. They are colourful and make dressing up lamb, or covering a toast simple, tasty and gorgeous. They can be stored in your freezer forever or in the fridge for up to 3 weeks.

I use homemade butter, but store bought is just as good (and may have a longer shelf life). I use fresh herbs. It gives the butter a smooth feel. If using dried herbs, just heat a littler butter and fry the herbs for best results and may result in longer shelf life.

Here are some of my favourites!

CHIVE, GARLIC AND PARSLEY BUTTER

Ingredients

1. 250g block butter
2. 1/4 cup fresh chives, chopped
3. 1/4 cup fresh parsley leaves, chopped
4. 1 clove garlic, crushed
5. Salt to season

Method

• Chop butter, then in a bowl season with chives, parsley, garlic and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• Freeze until firm

Suggested uses

Melt onto meat, fish or veggies. Spread on toast, parathas, omelettes

TRUFFLE & GARLIC BUTTER

Ingredients

1. 250g block butter
2. 2 tablespoons of Truffle, grated
3. 1 clove garlic, crushed
4. Salt to season

Method

• Chop butter, then in a bowl season with truffle, garlic and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• Freeze until firm

Suggested uses

• On a toasted baguette. Just slather it on and enjoy.
• Added to a piping hot steak, grilled chicken or pan seared pork chops. Plop a dollop right on top.
• Mixed with mashed potatoes.
• Added to cooked Basmati rice.
• As a sauce for fresh pasta or meat stuffed ravioli.
• Melted and drizzled over popcorn.
• Use to airfry French fries.

SRIRACHA & HONEY BUTTER

Ingredients

1. 2 sticks unsalted butter, at room temperature
2. 2 tablespoons honey
3. 5 – 7 teaspoons Sriracha or to taste
4. 5 cloves garlic, minced
5. 1/4 teaspoon salt or to taste

Method

• Chop butter, then in a bowl season with honey, garlic, Sriracha and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• This butter is of a runny consistency.

Suggested uses

Pour onto meat, fish or veggies. Spread on toast or crumpets or sourdough bread

DILL AND LEMON BUTTER

Ingredients

1. 250g block butter
2. 1/3 cup dill, chopped
3. Rind of 1 lemon
4. Salt to season

Method

• Chop butter, then in a bowl season with dill, lemon rind and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• Freeze until firm

Suggested uses

Melt onto meat, fish or veggies. Spread on toast or crumpets

CHILLI GARLIC AND PARSLEY BUTTER

Ingredients

1. 250g block butter
2. 2 fresh red chillies(hot), chopped
3. 1/4 cup parsley leaves, chopped
4. 2 cloves garlic, finely chopped
5. Salt to season

Method

• Chop butter, then in a bowl season with chillies, garlic, parsley and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• Freeze until firm

Suggested uses

Melt onto meat, fish or veggies. Spread on toast or crumpets or sourdough bread

CORIANDER PEPPER AND GINGER BUTTER

Ingredients

1. 2 sticks unsalted butter, at room temperature
2. 2 tablespoons freshly chopped coriander
3. Lemon rind from one lime
4. Grated 1 inch piece of ginger
5. 1 teaspoon cracked pepper
6. 5 cloves garlic, minced
7. 1/4 teaspoon salt or to taste

Method

• Chop butter, then in a bowl season with coriander, ginger, lemon rind pepper
• and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• Freeze until firm

Suggested uses

Melt onto meat, fish or veggies. Spread on toast or crumpets or sourdough bread

HONEY MUSTARD AND CHILLI BUTTER

Ingredients

1. 2 sticks unsalted butter, at room temperature
2. 2 tablespoons freshly chopped green chillies
3. 2 tablespoons Honey
4. Grated 1 inch piece of ginger
5. 1 tablespoon English Mustard
6. 1/4 teaspoon salt or to taste

Method

• Melt the butter in a bowl, then in a bowl season with green chillies, honey, mustard and salt. Mash to combine
• Tip butter onto a piece of baking paper, roll tightly into a log shape then twist the ends
• Freeze until firm

Suggested uses

Drizzle onto meat, fish or veggies.