Compound Butters

Hey guys. You may have figured out that I really, really like butter. Butter is awesome. Real butter! Margarine is a chemical faker! FAKER! It’s nasty stuff, and you should stay away from it. 🙂

End rant. Today we’re making some nomtastic compound butters. They’re super easy to make, and go well with anything really, including the following:

  • Meat – beef and pork, especially
  • Veggies – root veggies, greens, salads, roast veggies
  • Cheese. Yes, I eat butter on cheese. Try it, it’s delicious!
  • Making your Thanksgiving/Xmas/3am dinner table look all gourmet and stuff.
These amounts will make 2 1/2 cup batches, or one big one. So if you want to just use one type, double the amount of herbs/spices.

You will need:

1 cup of real butter! This will not, I repeat, will NOT work well with butter imitations. It’s needs to be pure fat of some sort. It will however, work with: Bacon fat, Lard, Coconut oil (but you’ll need to add salt)

Herbs and spices of your choice. My combinations for this below:

Green Onion butter – Green onions cut into very small pieces (like, 0.25cm if you want to be technical), salt.

Nion’s Fire butter – 1 Tsp chipotle powder, 1/2 tsp black pepper, 1/2tsp ginger powder, pinch of salt, 1/2Tsp garlic powder

Now here is the super easy, two step process:

Step one:

Melt the butter til it’s soft. About 15 seconds in the microwave. Preferably not liquid. If it’s liquid, that’s ok, but you’ll have to redistribute the herbs and such while it’s hardening.

Step two:

Mix in the appropriate herbs and spices. Pop it in the fridge, stir gently to redistribute every 5-1o mins.

Once it’s to your liking, it’s ready to serve! My favourite is smothering a beef steak with it. 😀


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