Compound butter is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to steamed vegetables. Sometimes the basics are the best! Use these simple recipes make garlic bread, and any leftovers go great on BBQ steaks, pasta, rice or potatoes. You can use any butter or margarine you like. We also provide some sweet compound butters for rolls, cornbread, or any sweet treat you want to kick up a notch.
Southern Honey Butter
1 cup softened butter
4 tablespoons sweetened condensed milk
8 tablespoons honey, or to taste
Place the butter, milk, and honey into a food processor or blender. Process until the mixture is smooth and has turned a light cream color. Refrigerate until ready to serve.
Avocado Compound Butter
2 Hass Avocados – Halved, Pitted, And Peeled
1/4 Cup Butter, At Room Temperature
2 Jalapeno Peppers, Chopped
1 Lime, Zested And Juiced
2 Teaspoons Ground Cumin
1 Teaspoon Ground Paprika
Salt And Ground Black Pepper To Taste
Place avocados, butter, jalapeno peppers, lime zest, lime juice, cumin, paprika, salt, and black pepper in a food processor; pulse until blended and smooth, 1 to 2 minutes.
Place a large piece of plastic wrap on your work surface. Scoop avocado mixture out into center of plastic wrap. Fold bottom edge of plastic wrap over mixture and roll into a log, twisting ends to seal. Chill until firm to the touch, about 2 hours in the refrigerator or 1 hour in the freezer. Slice into coins to serve.
1 Cup Butter, Softened
1 Tablespoon Minced Garlic
1/4 Cup Grated Parmesan Cheese
1 Tablespoon Garlic Salt
1 Teaspoon Italian Seasoning
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Paprika
In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.
Butter and Balsamic
2 Teaspoons Butter
1 Clove Garlic, Sliced
1/3 Cup Aged Balsamic Vinegar
1 Teaspoon Minced Red Chile Pepper
1/2 Teaspoon Tomato Paste
Salt And Pepper To Taste
2 Tablespoons Cold Unsalted Butter
Melt butter in a skillet over medium heat until it foams. Stir in garlic; cook until edges just start to turn golden, about 2 minutes.
Stir balsamic vinegar into skillet, bring to a simmer and cook over medium heat until vinegar is reduced by 2/3 to create a thick sauce, 1 to 2 minutes.
Stir in chile peppers and reduce heat to low.
Whisk in tomato paste, salt and black pepper. Remove skillet from the heat.
Stir in butter; whisk constantly until the butter melts and is completely incorporated into the sauce.
Lemon Herb Butter
1/2 Cup Unsalted Butter At Room Temperature
2 Tablespoons Lemon Zest
1 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Finely Chopped Fresh Rosemary
1/2 Teaspoon Finely Chopped Fresh Thyme
1/2 Teaspoon Finely Chopped Fresh Sage
Salt And Ground Black Pepper To Taste
Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Toasted Pecan Butter
½ Cup Chopped Pecans
¼ Cup Light Brown Sugar
1 Cup Butter At Room Temperature
1 Teaspoon Vanilla Extract
Preheat oven to 325 degrees F/165 degrees C.
Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.