Compound Butter
Our freezer has your normal items and then I have a small section for flavored butters. I love making flavored butters and normally have a few in the freezer ready to go. Chipotle lime butter, rosemary butter, basil butter, and many others will be in a baggie in my freezer ready to take out when needed.
I thought I was original with mixing different herbs to create tasty creamy goodness but I learned years ago, one wasn’t too original. I will never forget when I made one of my favorites which is a simple garlic, parsley, and lemon juice added to butter and one of my dinner guests said something like “Oh, you made compound butter to go with the steaks!” Mmmmm…. sure. {Even though I made it for the bread.} This was before the internet and smart phones where I could whip out my phone and Google “compound butter” to see what the heck they were talking about! Later I learned that my specialty butter was nothing special and made by many cooks to melt over steaks. Oh well…
I always have the ingredients on hand for this easy recipe as I grow my own parsley {gotta love Las Vegas weather!}.
I will roll it into plastic wrap or wax paper and stick it in the freezer. With wax paper I can easily cut what I want and then stick back in the freezer.
The aka for this flavored butter recipe:
- Compound Butter
- Hotel Butter
- Maitre d’Hotel Butter
- Maitre d Butter
- Steak Butter
What name do you know it as and do you use it for anything other than steak?
Compound Butter
Ingredients
Instructions
