Recipes Nugget Market Signature Recipes
Compound Butter Five Ways
- Prep time
- 25–35 minutes PT25–35M
- Cook time
- N/A PT0
- Yield
- 3–5 cups
- Difficulty
How do you make butter even better? With a few simple mix-ins, of course! Whip up these tried-and-true combos or get creative and make your own!
Ingredients
Garlic Butter (Beurre à la Bourguignonne):
- 1 pound salted butter, room temperature
- ½ cup minced garlic
- ½ cup roasted garlic, chopped
- ½ bunch Italian parsley, chopped fine
Compound Butter for Chicken:
- 1 pound salted butter, room temperature
- ½ cup minced garlic
- 1 lemon, zested, peeled, and chopped
- 1 bunch fresh thyme leaves
Blue Cheese Compound Butter:
- 1 pound salted butter, room temperature
- 1 cup crumbled blue cheese
- ½ cup shallots, chopped fine
- 1 bunch fresh chives, chopped fine
- 2 tablespoons cracked black pepper
Compound Butter for Turkey:
- 1 pound salted butter, room temperature
- 1 blood orange, zested, peeled, and chopped
- 1 cup roasted garlic, chopped
Compound Butter for Fish:
- 1 pound salted butter, room temperature
- 1 lemon, zested, peeled, and chopped
- ½ bunch dill, chopped fine
Preparation
For all compound butters, whip the 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 paper, 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.