Compound Butter
Soft butter mixed with garlic, parsley and lemon, rolled into a log and chilled; a quick way to flavour steak, fish and bread.
Compound Butter, Step by Step
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Beat the butter with the garlic, parsley, lemon zest, lemon juice and salt until smooth and evenly mixed.
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Spoon onto a sheet of greaseproof paper and roll into a log about 4 cm thick. Twist the ends to seal.
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Chill for 1 hour until firm. Slice into rounds to serve.
Related guide: Prep, cook and total time.
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Tips for Making Compound Butter
- Soften the butter at room temperature; do not melt it.
- Dry the parsley thoroughly so the butter does not weep.
- Slice and freeze rounds on a tray, then bag them, to use from frozen.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What to Serve with Compound Butter
- Grilled steak
- Baked fish
- Corn on the cob
- Warm bread
Storing & Reheating Compound Butter
Keeps for 4 days in the fridge, because it contains raw garlic. Freeze for 3 months.
Compound Butter FAQ: Common Questions
How long does Compound Butter take to make?
10 minutes of preparation and of cooking, plus 1 hour of Chilling, so allow 1 hour 10 minutes from start to finish. The recipe serves 8.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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