20 Sweet & Savory Compound Butter Recipes

So what is “churning” in our kitchen today? Compound butter! If you have never made compound butter, then you are missing out! Compound butter is a cinch to make, and it adds a rich finish to pretty much everything, meats, seafood, bread, vegetables, pancakes, waffles, and so much more. We wanted to share 20 of our favorite compound butter combinations below (using, you guessed it,Cherchies® products) and directions on how to make them.

So what exactly is compound butter? It is softened butter infused with sweet or savory ingredients. The possibilities are endless for what can go into butter-herbs, cheese, fruit, mustard, spices, jams, fruit, bacon, etc. Talk about a blank canvas!

Sweet compound butter pairs well with scones, rolls, pancakes, waffles, biscuits, croissants, etc., whereas savory compound butter is better with meats, seafood, bread, vegetables, popcorn, and pasta. And sometimes, the sweet and savory are paired together to create something unusually delicious, such asBlackberry Preserves,Champagne Mustard, and butter.

Compound butter is perfect for holidays and parties or anytime you feel fancy, but it also makes an ideal gift for the food-lover in your life. Wrap it up or spread the love into a pretty bowl or container, and voila, an instant homemade gift!

So what are you waiting for? Mix up your favoriteCherchies® productstoday and make tasty compound butter. You will not be disappointed! Comment below and let us know your favorite combinations or if you have a new mix to share. Have fun!

Enjoy!

Sweet Compound butters- Use on scones, rolls, pancakes, waffles, French Toast, biscuits, corn bread, croissants, and toasted bagels.

Fig, cinnamon, and honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Fig Preserves with Cinnamon, and 1 Tablespoon honey.
Strawberry honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon honey.
Cranberry Butter with Champagne- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Cranberry Preserves with Champagne, and 1 teaspoon (tsp) orange zest.
Blackberry Bourbon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Seedless Preserves, 2 teaspoons (tsp) honey, and 2 teaspoons (tsp) Bourbon (optional).
Cherry Vanilla Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Cherry Butter Spread, and 1 teaspoon (tsp) vanilla.
Apple Cinnamon Honey Butter- Combine 1/2 c. butter (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Apple Butter Spread, and 1 Tablespoon honey.
Strawberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon (Tbsp.) lemon zest.
See Also
Holiday Recipes with a Twist: Sourdough Stuffing with Apples and Bacon - Pinch My Salt
Blackberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves, and 1 Tablespoon (Tbsp.) lemon zest.

Savory Compound Butters- Add to meats, seafood, breads, vegetables, popcorn, and pasta.

Blackberry Champagne Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves and 2 Tablespoons Cherchies® Champagne mustard. This sweet and savory combination is absolutely fantastic on salmon!
Chardonnay Lime & Cilantro Butter- 1/2 cup (8 Tablespoons) unsalted butter, 1 Tablespoon (Tbsp) .
Garlic, Herb and Parmesan Butter- 1/2 cup (8 Tablespoons) salted butter, 1 Tablespoon (Tbsp) Cherchies® Garlic’n Herb Seasoning Blend.
Champagne Herb Butter- 1/2 cup (8 Tablespoons) salted butter, 1-2 Tablespoons (Tbsp) Tarragon and 2 Tablespoons Cherchies® Champagne Mustard.
Lemon Dill Mustard Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1-2 Tablespoons (Tbsp) Cherchies® Lem’n Dill and 2 Tablespoons Cherchies® Champagne Mustard.
Basil and Herb Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1-2 Tablespoons (Tbsp) Cherchies® Basil Pizzazz Seasoning Blend.
Cranberry Mustard Butter- Combine 1/2 cup (8 Tablespoons) salted butter, 1-2 Tablespoons (Tbsp) Cherchies® Cranberry Mustard.
Lemon Pepper Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1 Tablespoon (Tbsp) Cherchies® Lem’n Pepper Seasoning Blend.
Pepper and Lime Butter- Combine 1/2 cup (8 Tablespoons) salted butter, 1 Tablespoon (Tbsp) Cherchies® Pepper’n Lime Seasoning Blend.
Mexican Fiesta Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter and 1 Tablespoon (Tbsp) .
Garlic and Herb Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning Blend, 1 teaspoon Rosemary, and 1 teaspoon Thyme.
Cajun Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter and 1 Tablespoon (Tbsp) Cherchies® Cajun Seasoning.

Here is how it is done

Soften Butter

It all starts with this key ingredient...butter! Make sure to use unsalted butter so you can control the salt, unless directed otherwise. Allow the butter to come to room temperature. I usually leave the butter out on my counter for a couple of hours, but some sources suggest cutting the butter into chunks and setting aside.

20 Sweet & Savory Compound Butter Recipes — Cherchies Blog (2024)

FAQs

What is Gordon Ramsay's compound butter recipe? ›

Compound Butter:

¾ cup unsalted butter, room temperature.
2 tablespoons chopped sage.
2 tablespoons chopped rosemary.
2 tablespoons chopped thyme.
2 cloves garlic, finely grated.
Zest of 1 lemon.
½ teaspoon kosher salt.

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How long does homemade compound butter last? ›

How To Store Compound Butter. You should store compound butter in the fridge or freezer in an airtight container. Depending on the ingredients you've added to the butter, it should last in the refrigerator for one week and a maximum of one month. In the freezer, compound butter will last for months.

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Should you melt butter for compound butter? ›

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

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What is the culinary term for compound butter? ›

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.

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Why do chefs use compound butter? ›

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

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What kind of butter does Gordon Ramsey use? ›

Vermont Creamery Cultured Butter with Sea Salt

And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.

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How to tell if compound butter is bad? ›

A nasty smell is a sure sign of spoiled butter. Any stale or sour odors mean it's time to get rid of it.

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Do you freeze or refrigerate compound butter? ›

Creating flavored butters is a quick and easy way to add a burst of flavor to your food. Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

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Can you over churn homemade butter? ›

Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains.

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Can you leave compound butter out overnight? ›

Butter is a staple in most kitchens, and typically, you can find it in the refrigerator. However, some butters, like the compound butters from Better Butter, are completely safe to store outside of the fridge.

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Does compound butter get better over time? ›

Many chefs advocate making compound butters and then freezing them, using them when needed, they say the butters just improve over time. Within limits of course.

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What is the French name for compound butter? ›

Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.

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What is it called when you rub butter into flour? ›

Rubbing in is a technique whereby butter is lightly rubbed into flour with the fingertips to make things such as shortcrust pastry, scones or crumble topping. Sift flour into a large mixing bowl. Chop chilled butter and add it to the bowl. The butter should be very cold for a lighter crumb.

What is it called when you melt butter and add flour? ›

A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel).

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What is the difference between butter and compound butter? ›

A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.

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What is butter compound made of? ›

A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. It is usually re-formed and chilled before being melted on top of meats and vegetables, used as a spread, or used to finish sauces.

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What is the Flavouring compound for butter? ›

Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell.

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20 Sweet & Savory Compound Butter Recipes — Cherchies Blog (2024)

FAQs

What is Gordon Ramsay's compound butter recipe? ›

Does compound butter get better over time? ›

References