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The potential flavor combinations are endless.
When I was a young kid, my parents and I would hit a local Vancouver steakhouse with some regularity. The tables were covered with butcher paper—of course—and I would pass the time between ordering and eating by drawing pictures and sipping on a Shirley Temple (extra maraschino cherries, thank you very much).
From what I can remember, I typically ordered the kids’ special, which involved some sort of hamburger patty and French fries, while my parents tucked into their adult-sized steak meals. At that age, I was fairly oblivious to what everyone else was eating, but I do remember watching servers whisk by with platefuls of various types of steaks. Most were pretty standard, grill marks crisscrossing the top of the beef. But others were topped with pats of butter.
Really? Butter on steak?
Little did my inexperienced palate realize that steak topped with compound butter is one of the best treats known to beef lovers.
That being said, being used as a steak topping is just the tip of the iceberg for compound butters.
What exactly is compound butter? It is softened butter, whipped with various sweet or savory ingredients. While the concept is simple, the potential flavor combinations are endless. Pair scones, rolls, pancakes, waffles or cornbread with butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Pair meat, vegetables, fish and bread with butters mixed with herbs, spices, cheese or citrus zest.
Start with unsalted butter so that you’re able to control the amount of salt when you add the seasonings. That is particularly important with sweet compound butters. To achieve the fluffiest butter, you can whip it with a hand mixer. However, I typically take the route that requires the least amount of kitchen tools. Bowl and fork for me!
Once the butter is soft, blend in the sweet or savory ingredients.
Transfer the flavored butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for 2 hours before cutting into pieces for serving.
But what if you don’t or can’t eat dairy? Coconut oil, which softens very easily and solidifies in the fridge, makes a great substitute. Of course, it will lend a coconut taste to the “butter”, but that can only be a good thing when you add complementary ingredients, such as curry powder, lime juice and cilantro.
These combinations are just a jumping-off point and the sky’s the limit!
Smoked Paprika & Rosemary Butter
- 1 stick unsalted butter
- 1 tablespoon minced fresh rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon salt
How to serve:
- Dollop on top of cooked steak, chicken or fish
- Saute shrimp in the butter
- Serve with grilled or boiled ears of corn
- Brush on grilled vegetables
Cinnamon Maple Butter
- 1 stick unsalted butter
- 1 tablespoon pure maple syrup
- ¾ teaspoon ground cinnamon
How to serve:
- Spread on toast
- Dollop on top of pancakes or waffles
- Spread on cornbread
- Serve with baked sweet potatoes
Herb Butter
- 1 stick unsalted butter
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary and oregano)
- ½ teaspoon salt
- 1/2 teaspoon ground pepper
How to serve:
- Serve with dinner rolls
- Dollop on top of grilled or baked chicken
- Serve with steamed, roasted or grilled vegetables
Jalapeño Lime Butter
- 1 stick unsalted butter
- ½ jalapeno pepper, seeded and minced very finely
- juice of ½ lime
- ½ teaspoon salt
How to serve:
- Serve with grilled or boiled ears of corn
- Dollop on top of grilled meat, chicken, fish or shrimp
- Brush on grilled vegetables
Orange Honey Butter
- 1 stick unsalted butter
- 1 tablespoon honey
- 2 teaspoons finely grated orange zest
How to serve:
- Spread on toast or cornbread
- Serve with warm scones
- Serve with baked sweet potatoes
Gorgonzola Sage Butter
- 1 stick unsalted butter
- 2 ounces crumbled Gorgonzola cheese
- 1 tablespoon minced fresh sage
- ½ teaspoon salt
How to serve:
- Dollop on top of grilled steak, chicken or pork tenderloin
- Melt and brush on shrimp skewers
- Spread on warm dinner rolls
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