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Recipes Nugget Markets Signature Recipes

Compound Butter Four Ways

Prep time
20–30 minutes PT30M
Cook time
N/A PT0
Yield
40–56 servings
Difficulty
1 out of 5 on the difficulty scale
Compound Butters Nugget Markets signature recipes

Compound Butters

These simple yet versatile condiments can be used to take virtually any protein, starch, or vegetable to the next level. Try the caper-tarragon variety with fish or chicken, the blue cheese and bacon butter with beef or potatoes, the prosciutto, Parmesan, and pine nut blend with pasta or focaccia, and the ancho chili butter with just about anything!

Ingredients

Ancho Chili Compound Butter:

  • 2 ounces dried ancho chilies
  • 1½ pounds salted butter, room temperature
  • 1 tablespoon cracked black pepper

Prosciutto, Parmesan, & Pine Nut Compound Butter:

  • 1 pound unsalted sweet cream butter, room temperature
  • 1 cup diced prosciutto di Parma
  • 1 cup shredded Parmigiano-Reggiano
  • ½ cup pine nuts, toasted
  • 1 bunch fresh basil leaves, chiffonade

Blue Cheese & Bacon Compound Butter:

  • 1 pound unsalted sweet cream butter, room temperature
  • 1 cup crumbled Point Reyes Blue Cheese
  • ½ cup cooked bacon, chopped fine
  • 1 bunch fresh chives, chopped fine

Caper-Tarragon Compound Butter:

  • 1 pound salted butter, room temperature
  • 1 bunch fresh tarragon leaves
  • ½ cup capers, chopped
  • Zest of 3 lemons
  • 1 tablespoon cracked black pepper

Preparation

If making the ancho chili compound butter, soak chilies in warm water until soft and pliant, about 10 minutes. Remove and discard seeds, then puree.

For all compound butters, whip butter until it is light and fluffy, then add remaining ingredients for your chosen flavor and mix thoroughly.

Compound butter may be used immediately or rolled in parchment paper to freeze for up to 1 month.

To prep for freezing, lay out a 10x14-inch piece of parchment, then use a rubber spatula to scrape butter onto the lower third of the paper. Fold the bottom of the paper up to cover the butter completely, then shape it into a cylindrical form. Roll butter in paper to the opposite edge, then twist the edges to seal.