Compound Butter

Total Time:
32 min
Prep:
30 min
Inactive:
2 min

Yield:
2 logs
Level:
Easy

Ingredients
  • 1 pound butter
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon thyme, chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon rosemary, chopped
  • Hardware:
  • Dough scraper
  • Standing mixer
  • Parchment paper or plastic wrap
Directions

Chop the butter into uniform chunks using the dough scraper.

Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.

Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.


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    I'VE BEEN ADDING THINGS TO BUTTER SINCE I WAS A LITTLE GIRL... CINNAMON, SUGAR, AND NUTMEG; MINCED GARLIC (OR GARLIC POWDER & MINCED ONION; BUT THIS COMBINATION WAS WAS WONDERFUL! I ADDED GARLIC AND WE PUT IT ON OUR T BONES AND MUSHROOM/ENGLISH PEA RISOTTO. MY HUSBAND AND I BOTH SAID IT'S OUR NEW FAVE BUTTER... GONNA PUT IT ON MY BISCUIT IN THE MORNING:
    Actually, this is the second time I have made Alton's compound butter recipe. It is fabulous. I made enough this time to share! I added more chives this time because I was using it on baked potatoes and got rave reviews from my family. Try using farm fresh butter and super good extra virgin olive oil. So good. Thanks Alton.
    EASY, QUICK, and GREAT. Everyone that's tried it loves it! Just make sure you use PLENTY of parchment paper. Also LOVE AB's trick of using a sheet plan to help compress the butter into a log.
    Excellent...easiest most tasty sauce I think I've ever made. I serve it with pan seared pork paillards.
    Whatever you call it, it's great!
     
    Actually this is a compound butter. Compound butter is any butter that has something added to it. The term "herb butter" is used interchangeably with the term compound butter. Matire d'Hotel butter is just another recipe for a compound butter and is quite delicious, lemon and chopped parsley.
    Alton
     
    Love the show, love Iron Chef as well. The recipe looks great. I do, however, think that people need to understand the difference between a compound butter and an herb / maitre d'hotel butter, of which the recipe you give here is the latter. A compound butter will have many more ingredients, including, in many cases. liquor, binding agents, spices, etc.
    Its amazing the way that you can vary the ingredients and come up with some spectacular add ons. My family loves a compound butter with garlic, parsley and onions on steaks.
    I've used this this spread on fish, as a spread on garlic bread, on popcorn, on artichokes, on seafood, and many other things... you can just use different ingredients to make tons of different flavors for anything... Will it take butter? Why not add some other herb flavors? And it's totally EASY, especially if you have an upright mixer.
    This recipe was great because I was able to use it in so many recipes. It was good on hot pasta, bread and even corn. It's so easy to just take it out of the fridge and slice what you need.
    I keep herb butter in the fridge all the time. I've never added olive oil but it certainly added a great flavor. Also, I've never used the mixer but it made the butter light and oh-so-spreadable! Thanks Alton for making the case for butter. It's so much better than the so-called "healthy margarines." Love the show.
    Wow, this was the best dish I've ever made. It tasted incredible... Make sure you are very careful with the Pyrotechnics.....BUT, the Fire Hazard is WAY worth the End result of the sauce....
    made this for Thanksgiving, and then used leftovers for finger sandwiches at my daughter's tea party. Both times, the results were marvelous.
    Works very well, but be sure room temperature > 70 F.
    I LOVE, LOVE, LOVE herb butter and Alton makes it so easy to have this delectible butter every day of the week! The recipe is easy and using the edge of a baking pan to roll it into the parchment is simplicity at it's best! KEEP EM COMING ALTON! Case for Butter...adjourned until hopefully another episode!!!!!
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    Recipe courtesy of Aida Mollenkamp