Our 9 Flavored Butter Recipes (or aka compound butters) will turn anything planned into spectacular in flavors.
Practically anything you cook or spread with butter makes it taste 100% better and of course, in moderation we want you to stay healthy as these can become addicting.
Make sure the butter is at room temperature before getting started.
Nothing beats the combination of salty and sweet, which is exactly what you get with this classic combination.
Our Almond Honey butter pairs really well on biscuits and toasted bagels, it's so yummy.
Sweetened butter is great on buttermilk pancakes, muffins, and other baked goods as well.
Pasta with Garlic butter, Tomato Basil, and Herb butter are just a few of the 9 recipes we have for you here today and the recipes you can use these in are endless.
Just check out our recipe guide and recipe card that is even printable you won't want to lose this delicious recipe collection!
Compound Butter
Herb butter, also known as compound butter, is butter that has been mixed with fresh or dried herbs which we use the most offered in our recipe collection below.
When softened it can be formed into a log, added to small container cups, and chilled until firm then used as a spread or slices to place on foods of all kinds including meats and bakery items.
Flavoring Foods Easily
We love our honey compound butter on blueberry buttermilk pancakes, pumpkin savory scones, waffles or even an English muffin.
The uses of savory compound butter are popularly used on seafood, poultry, meats of all types, and various preparations of many kinds of vegetables.
Our Pizza compound butter is terrific tossed with your favorite pasta or slathered on hot pita bread, so again the skies are the limit on the reason you will love these recipes.
Other Butter Tip Suggestions
- make this ahead of time it will last 1 week in the refrigerator or freeze it for up to 3 months
- stir it into white fluffy rice
- use it for garlic bread
- savory is perfect for steamed vegetables like broccoli and cauliflower for added flavor
- herb butter is great on roasted potatoes or corn on the cob
- use as a melted finishing butter on top of steak, chops, chicken, and seafood
- always use fresh herbs when possible
- remember butter can be molded into pretty shaped silicone molds or rolled in logs for easy slicing
- keep compound butter in the refrigerator after using
- other ingredients can be added like fresh dill, mint, and many other combinations to butter to change the flavors
Step By Step How To Make Compound Butter
- place the softened butter in a bowl, add all the ingredients and stir it to blend evenly
- shape into logs on parchment paper or use the log molds for compound butter, use a silicone mold light oiled spray, or just add them to covered plastic containers
- refrigerate for 40 minutes and then reshape the logs or pat down the molds
- place in the freeze for 1 hour and then pop them out of the molds
- freeze the ones you're not using for up to 4 months tightly wrapped
Flavored Herb Butters
Yield: 10
Author: Claudia Lamascolo
Prep time: 5 MinTotal time: 5 Min
Here is an assortment of flavored butter to use on vegetables, spread on bread, for cooking meats, or in many cooking recipes. There are 9 different butter compounds
Ingredients
- Types of Compound Butter Recipes:
- Parsley Garlic Butter:
- Lemon Parsley Topping: ( great for Chicken on the grill also)
- Cheddar Butter (great on broccoli, cauliflower, and bread hamburger) 1/2 cup butter, softened
- Pizza Butter (Great on Bread or Chicken)
- Roasted Red Pepper Butter
- Nut Butters
- Tomato Basil Butter
- Garlic Butter
- Almond Honey Butter
- See below for individual recipes
Instructions
- For any of the here are step-by-step instructions:
- Step By Step How To Make Compound Butter Recipes May Be Doubled
- place the softened butter in a bowl, add all the ingredients and stir it to blend evenly
- shape into logs on parchment paper or use the log molds for compound butter, use a silicone mold light oiled spray, or just add them to covered plastic containers
- refrigerate for 40 minutes and then reshape the logs or pat down the molds
- place in the freeze for 1 hour and then pop them out of the molds
- freeze the ones you're not using for up to 4 months tightly wrapped
- Parsley Garlic Butter:
- 1 stick unsalted butter, slightly softened
- 2 teaspoons finely grated garlic
- 1/4 cup fresh parsley leaves chopped
- 1 teaspoon red pepper flakes
- Coarse salt and freshly ground black pepper
- Combine butter, garlic, and red pepper, and process in a food processor until smooth. Season with salt and pepper, and stir in parsley. Set aside until ready to use.
- Lemon Parsley Topping: ( great for Chicken on the grill also)
- 1/4 cup parsley
- 2 teaspoons grated lemon zest
- 2 finely minced garlic cloves
- 1/2 stick of butter
- kosher salt and milled black pepper to taste
- Put in a food processor, spread on chicken, steak, or fish, or on vegetables. Great on broccoli and corn on the cob.
- Cheddar Butter (great on broccoli, cauliflower, and bread hamburger) 1/2 cup butter, softened
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic salt
- Combine all ingredients.
- Pizza Butter (Great on Bread or Chicken)
- 1 1/2 cup butter or margarine softened
- 2 small cans of tomato paste
- 2 tablespoons oregano
- 16 ounces shredded mozzarella cheese
- 16 ounces shredded cheddar cheese
- 1 teaspoon sugar
- 1 dash of garlic powder
- salt and pepper to taste
- Mix all ingredients together. Spread over Pita Bread or Ciabatta Bread and broil till brown and bubbly.
- Roasted Red Pepper Butter
- 1 small red pepper
- 1 tablespoon lemon juice
- salt and pepper
- 1/2 cup butter, room temperature
- 1/4 teaspoon dried basil
- a few teaspoons of olive oil
- Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, and a teaspoon. at a time, until the ingredients hold together. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.
- Nut Butters
- 1/2 cup (toasted) hazelnuts, almonds, pistachios, pecans, walnuts, or macadamia, chopped
- 1/2 cup butter -- softened
- 1 teaspoon honey
- In a small mixing bowl stir together nuts, butter, and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. Delicious with white fish, asparagus, carrots or peas, and grilled chicken.
- Tomato Basil Butter
- 3 tablespoons sun-dried tomatoes -- finely chopped
- 1 teaspoon finely chopped garlic
- 1 1/2 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days or freeze. Great when making focaccia, bread, or any vegetable.
- Garlic Butter
- 1/2 cup butter
- 1 tablespoon olive oil
- 3 cloves garlic, chopped fine
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- pinch garlic salt (optional)
- Let butter soften at room temp in a small mixing bowl. Add all other ingredients. Use a fork to mash the butter and thoroughly mix. Spread garlic butter liberally on sliced bread, pizza, bagels, and even English muffins, add mozzarella cheese. Put in toaster broil 1-2 minutes until lightly browned.
- Almond Honey Butter
- 4 ounces almond paste
- 4 tablespoons butter -- softened
- 1/2 cup honey
- In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on grilled chicken, tilapia, pancakes, bread, bagels, and great on cakes.
- Grilling Corn:
- Preheat grill to medium. Peel back the husks of the corn without removing them. ( I took them out of their husks to show the picture of the corn) Remove the silks and recover the corn with the husk. Soak in a large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes.
- Unwrap corn and brush with the parsley garlic butter.
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