Take regular butter to the next level with these nine flavorful compound butter ideas. From garlic-chive to maple bacon, they’re guaranteed to jazz up your next dish!
Compound butters, or flavored butters, are a great way to amplify your favorite meals. All you need is a stick of grass-fed butter, your favorite herbs and spices, and some parchment paper to make your own!
Aside from adding extra oomph to your dish, compound butters are a great way to preserve fresh herbs sitting in your fridge. Have a bunch of cilantro, basil, or chives you need use before they go to waste? Whip up a batch of compound butter and freeze for later. When you’re ready to use, simply thaw it in the refrigerator 24 hours ahead of time.
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Just a few ways to use compound butter flavors:
- Rub under the skin of chicken prior to roasting
- Melt and sauté with veggie noodles
- Drizzle melted butter on the vegetables after grilling or roasting
- Use to sauté beef, pork or fish
- Smear on Paleo pancakes, waffles or toast
To make your own compound butter, allow the butter to set at room temperature for at least an hour. This will make it easier to mix in the herbs and spices. Use a fork to mash the butter and stir in the remaining ingredients until well combined. Spoon the butter mixture onto a piece of parchment or wax paper and use your hands to form the butter into a log shape. Fold the ends over, then roll up the butter just like a burrito. Place in the refrigerator for one hour to set, and slice and serve as desired.
9 Amazing Ways to Make Compound Butter (Primal + Keto)
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9 Amazing Ways to Make Compound Butter (Primal + Keto)
Jennafer AshleyGarlic Chive:
- 1 stick unsalted grass-fed butter, at room temperature
- 1/2 t minced garlic
- 2 T chives, finely chopped
Honey Cinnamon:
- 1 stick unsalted grass-fed butter, at room temperature
- 1 T raw honey
- 1/2 t cinnamon
Turmeric Pepper:
- 1 stick unsalted grass-fed butter, at room temperature
- 1/2 t turmeric
- 1/2 t black pepper
Jalapeño Cilantro:
- 1 stick unsalted grass-fed butter, at room temperature
- 1 T minced jalapeño
- 2 T cilantro, chopped
Pumpkin Spice:
- 1 stick unsalted grass-fed butter, at room temperature
- 2 T pumpkin purée
- 1/2 t pumpkin spice
Orange Walnut:
- 1 stick unsalted grass-fed butter, at room temperature
- 1 T orange zest
- 2 T chopped walnuts
Smoked Cheddar:
- 1 stick unsalted grass-fed butter, at room temperature
- 1 t smoked paprika
- 1 T nutritional yeast
Maple Bacon:
- 1 stick unsalted grass-fed butter, at room temperature
- 1 strip pasture-raised bacon, chopped
- 1 T pure maple syrup
Lemon Dill:
- 1 stick unsalted grass-fed butter, at room temperature
- 1 T lemon zest
- 2 T fresh dill, finely chopped
- Mash unsalted butter in a bowl using a fork.
- Stir in desired mix-ins until well incorporated.
- Pour the mixture onto a piece of parchment paper and form the butter into a log using your hands.
- Completely wrap the butter in the paper and refrigerate for at least one hour before slicing.
Tip: Start with pasture-raised, grass-fed butter for optimum nutrition and flavor; when possible, choose organic herbs and greens to reduce your exposure to pesticides.
Looking for Paleo ingredients? Here are a few we’d recommend:
Grass fed butter (Vital Farms)
Raw honey (Bee Farms)
Turmeric (Healthworks)
Nutritional yeast (Sari Foods Co)
Maple syrup (Hidden Springs Maple)
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