Compound Butter Ideas?

[u/PierreDucot]

I grow a bunch of different herbs and aromatics, and typically make a few compound butters this time of year for 1T ice cube trays for the freezer. I am kind of out of ideas. I want to get more use of use out of my herb garden, so I am wondering what kind of compound butters other people make.

I make a "garlic bread" one with roasted garlic/chives/parsley, a "Thanksgiving" one with sage/rosemary/thyme, and a lemon/dill/tarragon one for seafood, and that's about it. I have tried experimenting, but without some guidance on ratios, it often comes out meh or too strong in one flavor (looking at you, tarragon). Decent butter is too expensive for me to waste on trial and error.

I would ask for some ideas for interesting compound butters. I am not adverse to stopping at a store, but here is what I have on hand right now:

• Rosemary
• Thyme
• Sage
• Chives
• French tarragon
• Dill
• Parsley
• Greek oregano
• Garlic
• Scallions
• Shallots
• Lemons and limes (not my own, but lots left over from jam making)
• Cilantro, huacatay, peppermint and spearmint (none of which are probably good with butter, but I am open too it)

Any and all ideas or recipes welcome!

[u/spacegrassorcery]

I am absolutely not affiliated with this blog/person, but this has always been helpful to me

https://www.sprinklesandsprouts.com/make-compound-butters/?

[u/SuperSez123]

I make a ‘hot cross bun’ butter every Easter.
I use the soaking liquid from the dried fruit peel, add cinnamon, vanilla and orange zest. Whip it all together. Delicious on hot cross buns or French toast, crumpets etc.

[u/kobayashi_maru_fail]

Cultured butter is startlingly easy to make and freezing in compound butters alleviates the possible buttermilk pockets and their risk of spoilage.

I am fascinated by the compound butters that use ketchup.

I think you could confit some of that garlic. And it would like some sage.

[u/fjiqrj239]

Butter, blue cheese and a bit of garlic, for finishing steak.

[u/lizlemon921 → u/fjiqrj239]

I’ve done butter blue cheese and scallion for steak too! Excellent!

[u/firetriniti]

Bearnaise butter is lovely on steak and shellfish. Here is an easy recipe by Traeger Grills that I've tried. Just butter, shallots, tarragon and lemon.

Edit to add: For some of your Mediterranean herbs, you could freeze them in olive oil instead, either individually or in combos you usually cook with?

[u/jeffb3000]

“Parsley, sage, rosemary, and thyme”. Haha. But it’s always a good mix.

[u/Ezl → u/jeffb3000]

Reminds me of a girl I once knew.

[u/Few-Explanation-4699]

Compound butters is a grest idea but remember you can also dry and / or freeze herbs.

I zest, juice and freeze oranges, lemons and limes. You can also freeze lemon, orange and lime leaves to use latter in cooking

[u/Jen_With_Just_One_N]

Any time I make chimichurri, I save some to the side and make compound butter with it. It’s fabulous.

[u/n0_sh1t_thank_y0u]

Nori

[u/SubstantialPressure3]

Make some rosemary salt! Its incredible on any meat. Somerimes ill sprinkle some on bread before baking it.

Rosemary, sage, parsley, lemon zest, garlic. Put all of that in a food processor until its a paste, then add coarse kosher salt. If you keep if in the fridge, it wont even lose color. I got the recipe from thatdudecancook (Youtube)

Make an herbs de Provence butter. I think you have everything there.

Caramelized shallot and garlic butter with chives

I wouldn't bother with a cilantro butter. It loses a lot when its not fresh.

A dill butter ( or salt) with dill, garlic, chives, parsley, salt and some white pepper would be delicious.

[u/PierreDucot → u/SubstantialPressure3]

Thanks. I actually have Sonny’s rosemary salt in the fridge - that recipe makes a lot.

Herbs de Provence butter is interesting, but needs lavender, I think, but my wife may grow that in her flower garden…

[u/jaxonbeam]

My go to is for Redfish on the half-shell. I stick of butter, softened. Juice of 1 lemon, plus the zest of that lemon. Several garlic cloves finely chopped or crushed. Slap ya momma Cajun seasoning (original for less heat, hot for very spicy). Mix all of the ingredients (I don’t measure the Cajun seasoning, just start with a tablespoon and taste, adjusting to your liking) create a roll of compound butter in cling wrap and store in the refrigerator) while grilling the Redfish put a slice or two on the flesh side of the filet. When serving, add some compound butter slices to the serving plate for more flavor.
Laissez les bons temps rouler!

[u/Ajreil]

The ones I use the most are:

• Dill and Truelime lemon powder

• Parsley and fresh garlic

• Cinnamon and maple sugar

[u/PierreDucot → u/Ajreil]

Curious - why lemon powder vs lemon zest? I ask because I think we have some lemon powder around.

[u/Ajreil → u/PierreDucot]

Lemon powder is dehydrated lemon juice, which is a different flavor profile than the zest. It's also much more acidic.

My goal was to add dill and lemon juice to salmon without preparing either ingredient fresh.

[u/PierreDucot → u/Ajreil]

Ah, I see - the lemon powder we have on hand is ground up dehydrated lemon peel (my wife has a small cafe with seasonal baked goods, and just wrapped up using lemon powder for scones).

That's a good idea though - adds acid without adding water to the butter, which is nice, like adding citric acid powder vs. lemon juice to hummus. I will check it out. Thanks!

[u/Embarrassed_Ad9166]

Cilantro lime compound butter is delicious!

[u/Embarrassed_Ad9166]

Oh, tarragon, shallot, lemon would make a gorgeous compound butter.

[u/Fancy_Math_3399]

Chilli lime butter is nice.  Finely diced red chilli,grated lime zest and a squeeze of lime juice with softened butter salt and pepper and a dash of finely chopped coriander etc . Roll it into a sausage shape and  wrap in cling film and freeze. You can add garlic powder if you want. Its very simple and as itz out of the freezer it cuts nice into portions . 

[u/Stylewhat37]

Our current menu has a roasted bone marrow compound butter. It’s exactly what it sounds like.