Compound Butter

The combination of fresh herbs and aromatics make these compound butters the perfect finishing touch for dinner tonight!


So if you were reading my blog last week you may remember that I made a bunch of butter trying to figure out the best kitchen appliance to use - well, when you end up with a bunch of butter there is only one thing to do - make compound butter. Now you certainly don’t need to use homemade butter, but if you want to read about my experiment with which kitchen appliance worked best make sure you check it out. I must say I was actually really surprised at the outcome.

It also ended up being perfect timing since Aaron and I have started trying to focus on eating fewer carbs so grilled veggies and bbq’d steak has been on the menu and both pair perfectly with a delicious chunk of flavourful butter to finish them off.

A couple of keys pieces to making the perfect compound butter - make sure you use fresh herbs and make sure that you bring your butter to room temperature before you add in your flavours. So go ahead and have some fun - this is the perfect opportunity to bring some of your favourite flavours and be creative with what you love.


prep time 3 minutes

mixing time 3 minutes

total time 5 minutes

servings 4

Tarragon, Orange Zest + Dijon

1/2 cup softened butter

1 tsp finely chopped fresh tarragon

zest of 1 orange

1 tsp dijon mustard

Thyme, Black Pepper + Lemon Zest

1/2 cup softened butter

1 tsp finely chopped fresh thyme

3/4 tsp black pepper

zest of 1 lemon

Rosemary, Sage + Thyme

1/2 cup softened butter

1 tsp finely chopped rosemary

1 tsp finely chopped sage

1 tsp finely chopped thyme


In a medium-sized bowl combine softened butter with the flavouring of your choice. Using a spatula stir until fully combined.

To store your butter scoop it 2 inches from the top of a 1-foot long piece of parchment or wax paper. Fold the paper over butter so it is covered then using a flat edged surface like a plastic cutting board push against the butter to form a log then roll in the remaining paper.

Store in the refrigerator for 1 week or freeze for longer use.