As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.

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.

This page contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.

Check price on Amazon

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 finely ground toasted sesame seeds. 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 finely ground toasted sesame seeds, 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.
See the book on Amazon →
Free Guide
The Seed Oil Free Starter Kit
What to remove, what to buy, and 5 beginner recipes — all free.
Get the Kit →

Follow Savannah: @theefoodiekitchen · Facebook · All Links

Cooking for Thanksgiving? This recipe is part of our seed-oil-free Thanksgiving menu, with every dish and a day-by-day cook-ahead plan.

Part of: Traditional Cooking Fats Guide — Tallow, Ghee, Lard, Butter

Savannah Ryan · Cookbooks
All Seed Oil Free · All Ancestral Fats

African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.

View All Books on Amazon →
📸 @theefoodiekitchen ▶ YouTube 📌 Pinterest 🔗 All Links