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Three Compound Butter Recipes

Grilled Fresh Corn on the Cob with Compound Butter // Karista's Kitchen

Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?

Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.  

Just make a few of these compound butters and keep them in the fridge.  They will hold for several months and when you’re ready to use them just slice a coin of  compound butter and dollop it on your “hot off the grill” fish, meat or veggies.

Grilled Vegetable Skewers with Garlic Lemon & Thyme Compound Butter // Karista's Kitchen

Compound butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin…  and most often used to enhance a simple pan seared or grilled fish, meat and veggies.   I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.

You’re going to love these three compound butter recipes but feel free to experiment and make your own.  It’s a great way to use up the excess fresh herbs from the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.

Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.

Delicious Wishes and Loads of Love,

Karista

Three Compound Butter Recipes

Each recipe makes 8 tablespoons

Three Compound Butter Recipes

Ingredients

    Chipotle Orange Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • One canned chipotle chili in adobo sauce, finely diced
  • 2 teaspoons orange zest
  • Garlic Lemon Thyme Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • 1 clove garlic, minced
  • 1 lemon, zested
  • 1 teaspoon finely chopped thyme leaves
  • Cilantro Lime Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • 1 lime, zested
  • 2 tablespoons finely chopped fresh cilantro

Instructions

Compound butter can either be mixed by hand or in a food processor. If mixing by hand, add the ingredients to a small bowl and mix with a fork until all the ingredients are thoroughly combined.

If you are using a food processor, add the ingredients to the food processor and pulse until all the ingredients are thoroughly combined.

Place a sheet of plastic wrap on a flat surface and spoon the butter onto the plastic wrap forming a log. Fold the plastic wrap over the butter and twist the ends. Place in the refrigerator for at least 1 hour before using. Keep in the refrigerator for up to 3 months.

Notes

I created this recipe originally for the beautiful Home By Design Magazine June/July 2015

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