Compound Butters 101

Many of you have told me you love the idea of having flavored butters in your freezer, but aren’t really sure just exactly how to make it.  Well, I’ve decided to hold a little cooking class right here on my blog to show you just how easy these butters really are! Anne Burrell, another of my favorite chefs, recently prepared Herb and Lemon Compound Butter to serve on seared salmon (YUM!), but I’ll save that for another post.  So, grab a drink, and pick a seat…Class is about to begin!

First things first…

your butter HAS to be room temperature, so plan accordingly.  30 minutes on the counter should do it.  Now, get all your ingredients together. By the way, I doubled the recipe when I made it.

Herb and Lemon Compound Butter

Put your butter into a medium bowl and zest your lemons.  You’ll definitely need a microplaner to do the zesting.  If you don’t have one, go buy one.  They’re fabulous!  Here are two examples:


Chop your herbs (dill and thyme) and garlic, and put them into the bowl with the butter and zest.

Her and Lemon Butter

Mix together, and add a pinch of kosher salt. (I use a big pinch since my butter is unsalted)

Herb and Lemon Compound Butter

Next, lay about a foot long sheet of plastic wrap on the counter, and spoon the butter onto the middle of it.

Herb and Lemon Compound Butter

Wrap the butter into a log and twist the ends like a sausage.

Herb and Lemon Compound Butter

Tuck the ends underneath the roll.

Herb and Lemon Compound Butter

Now, HOW EASY WAS THAT??? If you’re not using right away, either refrigerate (up to a week) or put into a ziploc freezer bag and freeze.  When you have something you think this butter would taste good on (fish, chicken, bread, etc),  no need to thaw the whole log just for a slice or two…Just unwrap, slice off what you need, rewrap, and put the rest back in the freezer.

***For additional flavored butters, see my previous blog “Quick and Easy Tilapia”.


Herb and Lemon Compound Butter

adapted from Anne Burrell

Printable Recipe


  • 1 stick unsalted butter, ROOM TEMPERATURE!
  • 2 lemons, zested
  • 1/2 bunch dill, finely chopped
  • 1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
  • 1 small clove garlic, smashed and finely chopped
  • Kosher salt


In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator or freeze.  Bring to room temperature before using.


2 Responses

  1. Thank you for sharing! I love reading your posts and am inspired to try these at home.

  2. What an easy recipe! Can hardly wait to try….I am totaly enjoing your recipes….I have copied them and have them in a recipe notebook!

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