Compound Butter

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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:

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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.

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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.

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Excellent...easiest most tasty sauce I think I've ever made. I serve it with pan seared pork paillards.

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Whatever you call it, it's great!

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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.

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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.

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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.

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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.

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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.