Homemade Compound Butter
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
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Total Time
30 mins
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Servings
16 servings
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Calories
102 kcal
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Course
Condiments
-
Cuisine
American
Homemade Compound Butter
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Making Homemade Compound Butter is a fantastic trick to have up your sleeve to take any recipe to the next level. Also known as herb butter, this special condiment is so versatile allowing you to get creative and add in your own flavor. Not to mention, it's so easy to make and super fun to serve!
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Ingredients
Base Butter Ingredients
- 2 cups heavy cream
- 1/4 teaspoon of salt
Chophouse
- 1 teaspoon Montreal Steak Seasoning
- 1/2 teaspoon fresh minced Italian flat leaf parsley
- 1/3 cup fresh homemade butter
Turkey
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary leaves minced
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh chives minced
- 1/2 teaspoon sage minced
- 1/3 cup fresh homemade butter
Italian
- 1 Tablespoon dry sundried tomatoes chopped
- 1 heaping teaspoon fresh basil minced
- 1 teaspoon fresh roasted garlic
- 1/3 cup fresh homemade butter
Instructions
- Roast 1 head of fresh garlic ** (See instructions in the notes)
- In the bowl of a stand mixer, pour in 2 cups of heavy whipping cream.
- Turn the mixer on and slowly work up to a medium-high speed.
- Let the cream whip for 10-20 minutes or until the solid fats have separated from the cream, it will look chunky and liquidy.
- Stop the mixer and separate the solids from the liquid using a strainer. (Keep the liquid, that is buttermilk - works great for pancakes, baked goods, or ranch!).
- While the solids are still in the strainer, rinse very well with cold water - the colder the better.
- Once thoroughly rinsed, pour solids onto the center of a clean flour-sack style dish towel (a lint free towel) or cheese cloth. Gather the 4 corners of the towel and twist tightly to wring the remaining liquids out of the butter.
- Rinse out the bowl of your mixer and place the butter back in.
- Remove approx ⅓ cup (⅓ of the amount of butter in the mixing bowl) and set aside in a smaller bowl.
- Add the ¼ teaspoon of salt to the remaining ⅔ cups of butter in the mixing bowl and mix until just combined. Taste, add more salt if you prefer.
- Divide the salted butter into 2, this will be roughly ⅓ cup each, and place into smaller bowls.
- Add to the first bowl that did not get mixed with salt, all of the ingredients for the Chophouse butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the second bowl, one of the bowls containing the salted butter, all of the ingredients for the Italian butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Add to the third bowl, the last bowl containing the salted butter, all of the ingredients for the Turkey butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.
- Repeat this for the remaining 2 butters.
- To store the butters you can either keep in small airtight containers, or roll into a log using parchment or wax paper. Let sit in the fridge for at least 12 hours to let flavors set in.
- Use the butters with anything you like! They work great on breads and baked goods, or with noodles and vegetables, or as finishing butter for meats such as steak, chicken, or shrimp!
Notes
- To roast a whole head of garlic, preheat your oven to 400 degrees. Slice just the top of the head of garlic off. Place the garlic (skin and all) into the center of a square of aluminum foil. Drizzle the top of the garlic with olive oil and sprinkle with salt. Take the 4 corners of the aluminum foil and fold them up together above the top of the garlic and crumple together to create a cone shape on top of the garlic. Place this in the preheated oven and roast for at least 30 minutes. Remove from oven when soft and caramelized. When cool enough to handle, squeeze the head of the garlic from the bottom up like a tube of toothpaste, the cloves will all squish out. Wait until completely cooled to add to butter.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
101mg
(4%)
Potassium
3mg
(0%)
Sugar
1g
(2%)
Vitamin A
355IU
(7%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 3mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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