> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Compound Butter — 10 Herb and Spice Butters for Ancestral Fat Cooking - URL: https://thefoodiekitchen.net/compound-butter-guide/ - Published: 2027-01-16T09:00:00.000Z - Updated: 2026-09-15T04:22:19.000Z - Description: Compound butter is softened butter combined with herbs, spices, garlic, or citrus and rolled into a log for the fridge. It is the fastest way to add complex flavour to any piece of protein or vegetable in 30 seconds. - Author: Savannah Ryan - Tags: MAHA Recipes, Chicken Recipes, Blog Compound butter is the professional kitchen's most versatile flavour tool — real butter combined with aromatics, rolled into a log, and sliced as needed. A disc of herb butter on a resting steak melts into a sauce in 60 seconds. A compound butter pushed under chicken skin before roasting bastes the breast from inside throughout the cook. A compound butter stirred into cooked pasta finishes the dish in one step. This is how restaurant kitchens deliver consistent depth of flavour quickly — and it is the easiest technique to replicate at home with nothing more than good butter and a sharp knife. ## The Base: Choosing Your Butter Use unsalted butter — this gives you control over salt levels. Use room temperature butter — properly softened, not melted. The butter must be soft enough to beat aromatics through it without streaks or lumps. European-style butter at 82-84% fat produces a richer compound butter with better coating properties. Kerrygold, Anchor, or any high-fat grass-fed butter are the correct choices. Kerrygold Unsalted Butter 4-Pack High-fat Irish grass-fed butter — the correct base for compound butter. The butter all compound butters on this site are built on. $28 [Buy on Amazon →](https://www.amazon.com/dp/B01HXZ022A?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)[🛒 Prime Free Trial](https://www.amazon.com/amazonprime?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) ## 10 Compound Butters for the MAHA Kitchen 1\. Herb Butter (Maître d'Hôtel) 100g butter, 2 tbsp parsley, 1 tbsp lemon juice, 1/4 tsp salt. Classic French. On steak, fish, vegetables. 2\. Garlic and Thyme Roast Chicken Butter 100g butter, 4 garlic cloves minced, 2 tbsp thyme, lemon zest, smoked paprika. Under the skin of roast chicken. 3\. MAHA Burger Butter 100g butter, 2 tbsp Dijon, 1 tbsp Worcestershire, 1 tbsp caramelised onion, black pepper. On smash burgers. 4\. Berbere Butter 100g butter, 2 tbsp berbere spice, 1 tbsp honey. On grilled chicken, vegetables, or corn. 5\. Miso Butter 100g butter, 2 tbsp white miso, 1 tsp sesame oil. On noodles, fish, roasted vegetables, rice. 6\. Ras el Hanout Butter 100g butter, 1.5 tbsp ras el hanout, 1 tsp honey, pinch of salt. On lamb, couscous, roast vegetables. 7\. Brown Butter Sage 100g butter, 8 sage leaves crisped in the butter, black pepper. On pasta, gnocchi, ravioli. 8\. Anchovy Butter 100g butter, 4 anchovy fillets, 1 tsp capers, lemon zest. On steak, lamb chops, or grilled fish. 9\. Gochujang Butter 100g butter, 1.5 tbsp gochujang, 1 tsp sesame oil, 1 tsp honey. On Korean-inspired meats and vegetables. 10\. Truffle Butter 100g butter, 1 tsp truffle paste, sea salt. On eggs, pasta, risotto, or finishing a steak. ## The Method for All Compound Butters Soften butter at room temperature for 2 hours — it must be completely soft. Beat with a fork or wooden spoon until smooth. Add all flavour components and beat until fully incorporated with no streaks. Taste and adjust seasoning. Lay a sheet of cling film flat. Spoon the butter in a line along the centre. Roll the cling film around the butter, shaping it into a log 3-4cm in diameter. Twist the ends to seal. Refrigerate for at least 1 hour before slicing. Keeps 2 weeks refrigerated, 3 months frozen. Frequently Asked Questions Can I freeze compound butter? Yes — slice the log into 1cm rounds before freezing so you can take one piece at a time without defrosting the whole log. How much compound butter per serving? One 1cm slice (approximately 15-20g) per portion of protein or 200g of pasta. Can I make compound butter with ghee? Technically yes — softened ghee works but is always liquid above room temperature, so it cannot be shaped into a log. Use it immediately or pour into ice cube trays and freeze. Savannah Ryan · Amazon Savor Chicken Every chicken technique seed oil free — compound butter roast chicken, tallow thighs, ghee baked and global preparations. [Get on Amazon →](https://www.amazon.com/dp/B0CXLDJ3F8?ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Related Recipes - [Compound Butter Roast Chicken](https://thefoodiekitchen.net/roast-chicken-herb-butter-compound/) - [Smash Burgers in Tallow](https://thefoodiekitchen.net/smash-burgers/) - [Ghee vs Butter](https://thefoodiekitchen.net/ghee-vs-butter/) - [How to Make Ghee at Home](https://thefoodiekitchen.net/how-to-make-ghee-at-home/) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)