Butter Recipes - Sweet, Compound, Herb, Garlic & More | Taste of Home (2024)

FAQs

What is the difference between butter and compound butter? ›

So, compound butter is butter combined with at least one additional ingredient. However, most compound butter recipes will include several ingredients. Depending on the ingredients you add, you can make your compound sweet or savory.

Once the compound recipe is complete, you must store butter in the refrigerator as you normally would. In many cases, herb-infused compound butter can last up to two months in the refrigerator. However, storage time really depends on the ingredients you've included in the compound butter recipe.

The compound butter can be kept in the refrigerator, well wrapped, for up to two weeks.

Compound butter adds richness and pungency to simple grilled meats, fish, vegetables, beans, pasta, breads and eggs. A few ways to use it: Spread it on baked goods such as bread, rolls and biscuits, …

Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

Check for changes in the butter's look, feel, smell, and taste. Any visible discoloration, change in texture, bad smell, or bitter or sour taste indicates bad butter.

Many chefs advocate making compound butters and then freezing them, using them when needed, they say the butters just improve over time. Within limits of course.

Store in an air tight container for up to one week in refrigerator. If freezing, compound butter will keep for 5-6 months.

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

How to tell if garlic butter is bad? ›

Laiskonis suggests letting smell and taste be your guide to determine if your butter has gone bad: "Sour or off-flavors are the common cue, as are discoloration, and obviously the appearance of any molds.

Pop it into the fridge to harden. Unwrap and serve with steaks, potatoes, vegetables or bread. The wrapped and sealed butter will store for up to 3 days in the fridge or for up to 1 month in the freezer.

Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 tablespoon miso, zest of one lemon (or yuzu), 1/4 teaspoon ground cayenne, 1/2 teaspoon ground toasted cumin, and 1/4 teaspoon sea salt. Taste and adjust if needed.

A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.

Use or Store Your Compound Butter

Once creamed, you can immediately use the butter or store it in the fridge or freezer (more on that below). Some advocate for putting the butter back in the fridge for an hour or so to let the flavors meld, but the fact is you've already done most of the work.

You can buy compound butter at the store, but it couldn't be easier to make it at home.

Butter is rich in nutrients and beneficial compounds like butyrate and conjugated linoleic acid. High-fat dairy products like butter have been linked to a reduced risk of obesity, diabetes, and heart problems. Still, butter is high in calories and saturated fat and should be enjoyed in moderation.