Compound Butters 101

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Compound Butters 101

By The Paula Deen Test Kitchen

To say we’re wild about butter here in Paula’s Test Kitchen is an understatement. There’s nothing like a big dollop of creamy butter topped on a sweet potato, smeared on a warm biscuit, or slathered on corn on the cob. So why not kick it up a notch and give compound butters a spin?
 
Compound butter is simply softened butter with different ingredients added in. It’s quick and simple to make but adds an intense flavor boost to plain grilled chicken or steak.
Check out a few of our favorites below:

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Simple Herb Butter:
Stir in fresh chopped herbs, like rosemary and thyme, and a bit of lemon zest into the butter. This compound butter is perfection when topped on simple grilled chicken or fish.

Try it on:
Baked tilapia

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Roasted Tomato Butter:
Toss grape tomatoes with olive oil and salt and pepper and roast for 15 to 20 minutes, until bursting with juicy flavor. Cool down then fold into softened butter along with a few teaspoons of chopped herbs for an intense flavorful punch. We love this one swirled into creamy grits or rice.

Try it on:
Shrimp and Grits

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Berry Butter:
Add berries to a food processor and pulse with butter for a pretty butter that’s delish on toasted bread.

Try it on:
Basic bread

Quick Tips!
You can also shape the butter into a log by transferring to a sheet of plastic wrap, rolling it up, and twisting the ends to seal. You can freeze this butter for up to a year and just slice off a piece as you need it.

Read More From Cooking Basics.

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Reader Comments:

54321

I just love your show and have been following you for years now! You have the most Awesome laugh!! I was just reading your butter recipes and last year I was looking for a little something to top off a hot piece of Banana Nut Bread, looked around and found a jar of Lingonberries and mixed them with the butter.....absolutely divine!! Now if I don't mix some up, to have with the Nut Bread, everyone wants to know whats missing....

By Jeanne peterson on March 01, 2013

54321

The roasted tomato butterwould be good with toasted crunchy bread and tomato soup wihch I would like to know how to make homemade with out it curtiling.

By Fran Seymour on February 28, 2013

54321

Dear Paula: I just love you! I have been watching you since you first came on tv...so many of your recipes remind me of my Granny Falany, (my momma's mother). Granny was from Georgia,the Valdosta area. I remember as a young girl being in the kitchen with her helping make what ever was on the menu that day, chicken and dumplings; fried pork chops or chicken. She had 12 children, 2 died young, my momma was #10. I have one Aunt Marie still living. Please don't ever loose your humor, smile, accent and the love you show for your family. Sure wish they would put Jamie's show back on, with you and him on Saturday mornings a cup of coffee starts my day off just right. God Bless you and yours, Karen

By Karen Burke on February 27, 2013

54321

loving you and your recipes,my daughter brought me your cookbook and your son,paula you look good,keep p the good work

By susie moultrie on February 25, 2013

54321

Would have appreciated amt. of butter to berry equation.

By Connie Clow on February 24, 2013

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I love your cooking shows I watch them every morning But do you know how to make a good Swiss streak meal because my husband Loves it.

By Christel Gee on February 23, 2013

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Several months ago when the cake pops were so popular, you made a recipe (which I thought I wrote down) and you u sed the chocolate cake mix, and added cream cheese and butter, mixed up and put in freezer until firm then rolled them in powdered sugar and stuck the sticks in. It just seems like I have left something out and need to know if you still have this recipe? Love your boys, husband and all the fun you have, take care we want you around for many y ears so my granddaughters can learn some of your good ideas.

By Vinnie Hahn on February 23, 2013

54321

I HAVE WATCH YOU ON TV,AND I LIKED ALL THE RECIPES,AND AFTER SEEING THIS RECIPE TODAY,I WANT TO TRY THEM ALL.THANK YOU.BY MARY ON FEBRUARY 21,2013.

By Mary L. Armstrong on February 22, 2013

54321

Can't wait to try the berry butter - it sounds delish. I have one that I make to put on hot, fresh biscuits. It's an orange honey butter. I just add a little fresh squeezed orange juice, a little orange zest, and some honey. It's always a hit.

By JoAnne Smith on February 22, 2013

54321

OH YES COMPAOUND BUTTER SPREADS, THE ONES WITH FRUIT OR HERBS. mADE YOUR CHEESEY BISCUITS LAST NITE, OOPS I FORGOT THE SUGAR, BUT THEY STILL TASTED SO GOOD WITH MY POTATO CORN CHOWDER. MADE YOUR LEMON MERRINGUE PIE USING THE SWEETENED CONDENSTED MILK, MY HONEY WHO LIVES APPLE PIE, GOT INTO IT BEFORE ME. I MADE IT WITH YOUR GRAHAM CRACKER CRUST, I COULD EAT THAT JUST BY ITSELF, LOL. HUGS ROE

By Roe Herdman on February 22, 2013

54321

Every recipe I have ever tried of yours is so yummy, Thank you.

By Gayle on February 21, 2013

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I LIKE UR POTS N PANS N YOUR RECEIPES ALSO N YOUR ACCENT TOO!

By JOSEPHINE PEREZ on February 19, 2013

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this is very good i made one with garlic and herbs. use it on meats when i baked them. i would love to see paula's house. she is my favorite.

By susan on February 19, 2013

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Love these recipies.Love Paula. will be 81 on Mar17th & still love to cook & bake a lot. God Bless

By Pat Gray on February 19, 2013

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Sounds so great, will try herb butter to night. Than you. Love all your dishes. Have lived in Lo. For 40 years. Still cook as if I'm in the south

By Judy warner on February 19, 2013

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Thank you, Paula, for sticking with butter. I decided long ago that I would not use any of the fake oleos in my kitchen. I remember during the war when Mother brought home a one pound bag of white stuff with a red button inside and had me mix it up. It was supposed to have the taste of butter, but that taste eluded me, plus I did not like the looks of the stuff before the coloring masked everything!

By Dorothy Jensik on February 19, 2013

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Paula--Maybe you've already covered this elsewhere, but have you tried making your own butter in a food processor? It's very simple and easy: 1) Pour one quart of whipping cream in a food processor and whip for about 10 minutes until the butter has formed firm clumps and separated from its liquid. 2) Pour out liquid (you can drink it--tastes like milk) and pour in some cold water. Whip it up again and then discard the liquid and repeat until water stays clear-3 or 4 repetitions. The purpose of this step is to make the butter last longer, so if you plan to use it up right away, you can skip the cold water rinses. 3) Toss in a couple of pinches of salt, if you want, and whip till blended. I don't know why homemade butter tastes so much better than the store-bought, but it does. My grown kids have informed me that they expect this to be a regular part of all holiday dinners from now on. Jackie Buchanan

By Jackie Buchanan on February 19, 2013

54321

Love your quick and easy ones : )

By Judy Cheecham on February 19, 2013

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