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Compound Butter Recipes
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If you’ve ever wanted to take an ordinary meal and make it feel restaurant-worthy in two minutes flat, this is how. Compound Butter is creamy, packed with flavor, and ridiculously versatile. One stick of butter plus a few mix-ins, and suddenly you’ve got a spread that can turn steak, salmon, roasted veggies, pancakes, or even cornbread into something special. You’ll want to keep this in your fridge at all times.
Ingredient Notes + Variations
Compound butter starts with one thing: butter. From there, you can layer in herbs, spices, citrus zest, cheese, or even sweet flavors like honey. Here are the key players and what they bring:
- Salted Butter – The base. Softened to room temperature so everything blends smoothly.
- Roasted Garlic – Adds a mellow, nutty flavor. Perfect for steaks, bread, and roasted veggies.
- Fresh Herbs – Think parsley, thyme, rosemary, dill, or chives. They brighten up the butter and make it feel fresh.
- Citrus Zest & Juice – Lemon, lime, or orange give a punch of acidity and fragrance.
- Cheese – Blue cheese or parmesan add depth and richness.
- Bacon & Shallots – Smoky, savory, and a little indulgent. Great for potatoes or burgers.
- Honey & Spices – Cinnamon, chili powder, or smoked paprika take the butter from savory to sweet or spicy.
How to Make Compound Butter
Making compound butter is easy, and once you do it once, you’ll never forget how. Here’s a quick overview. For full recipe details, including ingredients, variations and measurements, see the printable recipe card down below. I have 8 different variations in the notes of the recipe card.
Step 1: Soften the Butter
let butter sit out at room temperature until it’s spreadable
Step 2: Add the Flavor
add whatever combo of ingredients you’re using
mash everything together with a fork
taste and adjust as needed
Pro Tip: You can use a mini food processor instead of a fork for a smoother blend, but it’s not required. Here’s how:
add whatever combo of ingredients you’re using to a food processor
pulse until as smooth as desired, taste and adjust seasonings
Step 3: Shape + Chill
spoon butter onto plastic wrap or parchment paper
roll into a log + twist the ends
refrigerate at least 30 minutes until firm
Tips for Success
- Use room temperature butter, not melted.
- Taste as you mix, since herbs and spices vary in intensity.
- Wrap tightly to avoid picking up fridge smells.
- Keep a few variations frozen for quick meals.
- Slice into coins before freezing so you can grab just what you need.
What to Serve with Compound Butter
- Air Fryer Ribeye Steak or Best Way to Cook Steak Indoors (pan seared) – Steak and butter are soulmates.
- Homemade Dinner Rolls – Honestly, any of these butters would be amazing on fresh rolls.
- Roasted Root Vegetables – A pat of flavored butter makes them irresistible.
- Baked Salmon with Garlic Parmesan Breadcrumbs – Lemon dill butter takes it over the top.
- Easy Homemade Pancakes – Sweet cinnamon honey butter melts right in.
- Shrimp Tacos – Chili Lime Butter is begging to be melted on these.
Once you’ve made compound butter, you’ll wonder why you didn’t start sooner. It’s simple, flexible, and makes meals shine with almost zero effort. The printable recipe is below! Have a good one, friends!
Compound Butter Recipes
Compound Butter takes flavor from good to unforgettable. Roasted garlic herb, lemon dill, bleu cheese chive, bacon shallot, chili lime, cinnamon honey, and orange butters are rich, bold, and the kind of toppings that make every bite sing.
Ingredients
- 1/2 cup salted butter 1 stick
Instructions
- Leave the butter out at room temperature for 30–60 minutes until it’s soft but not melted.
- In a small bowl, combine the softened butter, and add-ins from the choices in the notes below.
- Mash and mix everything until fully combined. You can also use a mini food processor for a smoother blend, but it's not necessary.
- Give it a quick taste. Add a pinch of salt or more herbs if you want it punchier.
- Spoon the butter onto a piece of parchment paper or plastic wrap, roll into a log, twist the ends, and refrigerate (or freeze).
- Chill for at least 30 minutes to firm it up if you’re slicing it into pats later. If using right away, simply scoop into a ramekin or small bowl.
Video
Notes
Compound Butter recipe variations
1. Roasted Garlic & Herb Butter
- 1 stick salted butter (½ cup)
- 1 head roasted garlic, mashed
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon black pepper
- Good on: steaks, roasted veggies, garlic bread, baked potatoes
- 1 stick salted butter (½ cup)
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Good on: salmon, shrimp, asparagus, corn on the cob
- 1 stick salted butter (½ cup)
- 2 tablespoons crumbled blue cheese
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon black pepper
- Good on: grilled steaks, burgers, roasted mushrooms, crusty bread
- 1 stick salted butter (½ cup)
- 2 slices bacon, cooked and crumbled
- 1 tablespoon finely minced sautéed shallot
- 1/2 teaspoon Worcestershire sauce
- Good on: baked potatoes, burgers, steak, scrambled eggs
- 1 stick salted butter (½ cup)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- Good on: grilled corn, chicken, shrimp tacos, sweet potatoes
- 1 stick salted butter (½ cup)
- 2 teaspoons ground cinnamon
- 1 tablespoon honey
- Good on: roasted carrots or sweet potatoes, pancakes, cornbread, dinner rolls, biscuits
- 1 stick salted butter (½ cup)
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon honey
- Good on: biscuits, scones, cornbread, roasted carrots or sweet potatoes, glazed salmon, French toast or pancakes
Nutrition
Calories: 102kcalCarbohydrates: 0.01gProtein: 0.1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 91mgPotassium: 3mgSugar: 0.01gVitamin A: 355IUCalcium: 3mgIron: 0.003mg
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FAQ for Compound Butter
Can I freeze compound butter?
Yes. Freeze the log, then slice off pats as needed. It keeps well for up to 3 months. Or, slice and then freeze if you want to pre-portion.
How long does compound butter last in the fridge?
Up to 2 weeks when stored tightly wrapped.
Can I make it ahead of time?
Absolutely. Make a log, chill, and slice when needed. It’s perfect for prepping before a dinner party.
More Recipes to Try
- Roasted Garlic
- Basil Pesto
- Remoulade Sauce
- How to Make Queso Blanco
- Herb and Garlic Lemon Cream Cheese
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
👌
Thank you for your 5-star rating Jesse! 🙂