Compound Butter

Compound butter is softened butter mixed with flavouring ingredients such as herbs, garlic, shallots, spices, citrus zest, anchovies or wine reduction. It is shaped and chilled so it can be sliced or portioned, then used to finish hot foods, enrich sauces or add flavour to vegetables and seafood. In French cuisine it is called beurre composé.

How to make compound butter

1. Soften unsalted butter until pliable but not melted.
2. Prepare flavouring ingredients finely and remove excess moisture where necessary.
3. Mix the ingredients evenly through the butter.
4. Season and taste, accounting for salty additions such as anchovies or cheese.
5. Shape into a log using parchment or plastic wrap, or portion into moulds.
6. Chill until firm, then label and store under appropriate refrigerated or frozen conditions.

Classic compound butter examples

• Maître d’hôtel butter: parsley, lemon juice and seasoning.
• Garlic-herb butter: garlic, parsley and other herbs.
• Café de Paris-style butter: a complex mixture of herbs, spices and savoury ingredients.
• Shellfish butter: may include shellfish flavour, herbs and aromatics.

How compound butter is used

A slice can be placed on a hot steak, grilled fish, vegetables or corn. As it melts, it creates a flavoured finishing sauce. Compound butter can also be used to enrich pan sauces and dressings.

Compound butter versus clarified butter

Compound butter is whole butter mixed with flavourings. Clarified butter has had most of its water and milk solids separated from the butterfat. They serve different culinary purposes.

Chef’s tip: Portion compound butter before service and keep it chilled. Clearly label allergens and ingredients, especially when using dairy, fish, shellfish or other allergenic additions.

Key distinction: Compound butter is a flavoured butter preparation used as a condiment or finishing ingredient; it is not simply melted butter with herbs stirred in at the last moment.