Flavored butters are simply butters that have been flavored with wonderful fresh herbs, spices and other ingredients. A little bit of flavored butter can go a long way in adding some zest to your vegetables, or some sweetness to a warm roll. Stuck at home? Try these! Here are the six compound butter recipes I created…
These fresh ingredients will add amazing flavorto your compound butters to enhance the depth of your meat, vegetables, fish, breads and more.
Brown Sugar Pecan Butter
- 1 stick of butter
- ½ teaspoon cinnamon
- 3/4cup packed brown sugar
- 3/4cup toasted pecans
Toast your pecans by spreading them on a baking sheet and putting them in the oven at 350 degrees for 10 minutes. Then chop them either by hand or in a food processor ( you want them to be coarsely chopped). Mix butter, cinnamon, brown sugar and pecans on high until thoroughly mixed. Refrigerate and then serve on bread or rolls.
You can roll these butters into neat rolls so you may slice off pieces to use in your cooking.
Bacon and Blue Cheese Butter
- 2 sticks of unsalted butter
- 3 tablespoonsof finely chopped bacon bits
- 4 tablespoonsof finely crumbled blue cheese
- pinch of kosher salt and pepper
Use a food processor or by hand chop the bacon bits finely. Mix all of the ingredients on high until thoroughly mixed. Refrigerate. Put a pat of this on steaks as soon as they come off of the grill, allow the butter to melt and then serve your steaks.
Rolling your compound butter in wax paper or parchment paper.
Honey Butter
- 1 stick of unsalted butter
- ⅓ Cup of honey
- pinch of kosher salt
One stick of butter with honey added makes for a sweet and creamy topping to biscuits and rolls. Just mix these ingredients in your mixer and it is ready to serve.
The problem with my rolls of flavored butters, is that they looked like this. Not really appetizing, are they? This is one of those Pinterest fails, isn’t it? Not to worry, if yours look like this, I have the answer!
Sun Dried Tomato Butter
- 2sticks of unsalted butter
- 4 tablespoons finely chopped flat parsley
- 3 tablespoonsof finely chopped sun dried tomatoes
- a pinch ofkosher salt andpepper
Chop both your parsley and your sun dried tomatoes finely by hand or in a food processor. Put all of your ingredients in a mixer and mix thoroughly. Sun dried tomato butter can be used on salmon, steaks, breads or on anything else you might use butter on for a nice punch of flavor.
I rolled my butter in parchment paper, feeling it worked a little better than the wax paper. I took my roll and and squeezed it into a cardboard tube, rubbing the tube up and down on the roll until I feel it has formed the a nice cylinder.
Lemon Butter
- 1 stick of unsalted butter
- ⅛ teaspoon sugar
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- pinch of kosher salt
Lemon butter is great to add to your fish recipes and to vegetables. Grate your lemon zest and add all ingredients to your mixer, mix thoroughly, refrigerate and your Lemon Butter is ready to use.
Garlic Herb Butter
- 2sticks unsalted butter softened
- 1 clove garlic, peeled and finely chopped
- 3 tablespoon fresh thyme leaves
- dash of pepper
Chop your fresh thyme leavesby hand or in a food processor. Put all of your ingredients in a mixer and mix thoroughly.
Did you notice something missing? Yep, that garlic herb butter was indulged in before I had a chance to photograph it! That is the life of a blogger, you create something wonderful and while you aren’t looking, someone eats it!
There you have it, wonderful flavored butters to use to enhance your cooking, or wonderful little gifts to wrap up and give to friends and family members that love to cook, or just to spread on some warm bread or rolls. What would your favorite flavor of butter be?
This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
How to best store your butters:
You will want to store your butter in the refrigerator, but, did you know you can keep your butter out on the counter so it is ready to be a buttery spread at a moments notice for up to 30 days? You can do that with a beurrier or a French butter crock. Here are a variety of them at a variety of price points.
This traditional marble butter crock shows how you use it with your butter. You fill the lid with butter and put cool water in the crock and then replace the lid. You only need to replace the water every 3 or 4 days!
Spreadable butter whenever you need it whenever you need it with this butter crock by Priority Chef that holds 1 and 1/3 sticks of butter.
Keep your butter fresh and spreadable without refrigeration with this elegant beurrier crafted from a single block of white marble and adorned with gold-tone bees. Just fill the top with butter and pour cold water in the base.
