How to Make Compound Butter
Servings: 8
Calories: 103kcal
Perfect complement to a baked fish, this cilantro ginger garlic compound butter is easy to make and stores well to have on hand at all times.
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Ingredients
Cilantro Ginger Garlic
- ½ cup (115 g) unsalted butter at room temperature Note 1
- 2 tablespoons fresh chopped cilantro
- 2 teaspoons grated garlic about 2 cloves Note 2
- 2 teaspoons grated ginger about 2-inch
- 1 teaspoon coarse kosher salt
Cilantro Lime Garlic
- ½ cup (115 g) unsalted butter at room temperature
- 2 tablespoons fresh chopped cilantro
- 2 teaspoons grated garlic about 2 cloves
- 2 teaspoons fresh lime zest
- 1 teaspoon coarse kosher salt
Parsley Garlic Lemon
- ½ cup (115 g) unsalted butter at room temperature
- 2 tablespoons fresh chopped parsley
- 2 teaspoons grated garlic about 2 cloves
- 1 teaspoon fresh lemon zest
- 1 teaspoon coarse kosher salt
- 1 teaspoon lemon pepper
Roasted Red Pepper
- 4 tablespoons chopped roasted bell pepper Note 3
- ½ cup (115 g) unsalted butter at room temperature
- 2 teaspoons smoked paprika
- 1 teaspoon coarse kosher salt
Equipment
- medium bowls
- food processor or mini food chopper
- spoon or spatula
Instructions
Cilantro Ginger Garlic:
- In a medium bowl, combine softened butter, chopped cilantro, grated garlic and ginger and salt. Using a spoon, mix until well combined. (Alternatively, you can chop the cilantro in a small food processor and add the rest of the ingredients and mix in the food processor for a few seconds.)
Cilantro Lime Garlic:
- In a medium bowl, combine softened butter, chopped cilantro, grated garlic, lime zest and salt. Using a spoon, mix until well combined. (Alternatively, you can chop the cilantro in a small food processor and add the rest of the ingredients and mix in the food processor for a few seconds.)
Parsley Garlic Lemon:
- In a medium bowl, combine softened butter, chopped parsley, grated garlic, lemon zest, lemon pepper and salt. Using a spoon, mix until well combined. (Alternatively, you can chop the cilantro in a small food processor and add the rest of the ingredients and mix in the food processor for a few seconds.)
Roasted Red Pepper:
- In a small food processor, process roasted red pepper until smooth.
- Add butter, paprika and salt and pulse for a few seconds until everything is well combined.
To shape compound butter:
- Spread a plastic wrap (or a parchment paper) on the counter and spoon the prepared compound butter into a rough log shape. Then take the long end of the plastic wrap and wrap it over the butter. Gently press the butter into a log. Twist the ends and refrigerate.
To freeze:
- Once the log is firm, slice them and wrap them back in plastic, or parchment paper. Place it in a freezer bag and freeze for up to 3 months.
Notes
Note 1: I prefer unsalted butter so I can control the saltiness. If using salted butter, omit the salt.
Note 2: I highly recommend using freshly grated garlic over chopped garlic from a container for the best result. Garlic loses its potency as soon as it’s cut.
Note 3: I recommend using a jar of roasted red pepper. Drain the liquid and then measure. You’ll need 70g (2.5oz) of drained peppers, about ¼ cup.
Storing Tip:
- Store the compound butter in an airtight container for up to 6 days in the refrigerator. For a spreadable consistency, let the butter sit at room temperature for at least 30 minutes before serving.
- Compound butter freezes well too! Place the butter into an airtight container and freeze for up to 6 months. Let the butter thaw in the refrigerator overnight before serving.
- Store the compound butter in an airtight container for up to 6 days in the refrigerator. For a spreadable consistency, let the butter sit at room temperature for at least 30 minutes before serving.
- Compound butter freezes well too! Place the butter into an airtight container and freeze for up to 6 months. Let the butter thaw in the refrigerator overnight before serving.
Nutrition
Servings: 1 tablespoon
Calories: 103kcal
Carbohydrates: 1g
Protein: 1g
Fat: 12g
Sugar: 1g
Sodium: 382mg
