Compound butter is simply butter that’s been mixed with flavourings, both sweet and savoury, and is a tasty and easy way to give a small bunch of tired herbs new life. It can be melted over vegetables, stirred through pasta, grains or pulses, basted over meat or fish, spread on toast, or frozen in slices to use a little at a time. Think of this less as a recipe and more as a framework: taste as yo...
Compound butter is simply butter that’s been mixed with flavourings, both sweet and savoury, and is a tasty and easy way to give a small bunch of tired herbs new life. It can be melted over vegetables, stirred through pasta, grains or pulses, basted over meat or fish, spread on toast, or frozen in slices to use a little at a time. Think of this less as a recipe and more as a framework: taste as you go and decide whether you want something bold and explosive or a more gentle experience. Wilted green herb compound butter Long before the TikTok revival, compound butter was something most home cooks admired on restaurant plates rather than made themselves. But it’s a really simple way to save a few tired herbs and give a meal a welcome boost, adding both serious flavour and visual impact. Butter is the perfect vehicle for fat-soluble aromatic compounds from herbs, spices, citrus zest and other ingredients, because it concentrates them within the fat. Once melted, that flavoured butter coats food evenly, delivering a rich, rounded intensity in every bite and coating the tongue with a lingering flavour. I like to flavour my compound butter with between 10% and 20% each of fresh herbs and/or spices, though obviously that varies depending on how intense or subtle I want the flavour to be. I’ve written this recipe for a 100g block of butter, because that’s an easy amount to make (and to calculate percentages from!), but by all means make less or more to suit your tastes and requirements. When I was making this at home, I had a lot of dill and parsley, plus, believe it or not, a preserved truffle that my mum had brought me back from Italy as a gift and that needed using up. It was so delicious on our steak, but also worked with the fish and steamed greens we had the following day. Makes 4-6 servings 100g softened butter, salted or unsalted 10-20g fresh herbs (parsley, coriander, chives, dill, basil, rosemary, thyme, sage, mint, or a mixture), to taste, leaves and soft stalks ...