20 Sweet & Savory Compound Butter Recipes

So what is “churning” in our kitchen today? Compound butter! If you have never made compound butter, then you are missing out! Compound butter is a cinch to make, and it adds a rich finish to pretty much everything, meats, seafood, bread, vegetables, pancakes, waffles, and so much more. We wanted to share 20 of our favorite compound butter combinations below (using, you guessed it,Cherchies® products) and directions on how to make them.

So what exactly is compound butter? It is softened butter infused with sweet or savory ingredients. The possibilities are endless for what can go into butter-herbs, cheese, fruit, mustard, spices, jams, fruit, bacon, etc. Talk about a blank canvas!

Sweet compound butter pairs well with scones, rolls, pancakes, waffles, biscuits, croissants, etc., whereas savory compound butter is better with meats, seafood, bread, vegetables, popcorn, and pasta. And sometimes, the sweet and savory are paired together to create something unusually delicious, such asBlackberry Preserves,Champagne Mustard, and butter.

Compound butter is perfect for holidays and parties or anytime you feel fancy, but it also makes an ideal gift for the food-lover in your life. Wrap it up or spread the love into a pretty bowl or container, and voila, an instant homemade gift!

So what are you waiting for? Mix up your favoriteCherchies® productstoday and make tasty compound butter. You will not be disappointed! Comment below and let us know your favorite combinations or if you have a new mix to share. Have fun!

Enjoy!

Sweet Compound butters- Use on scones, rolls, pancakes, waffles, French Toast, biscuits, corn bread, croissants, and toasted bagels.

Fig, cinnamon, and honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Fig Preserves with Cinnamon, and 1 Tablespoon honey.
Strawberry honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon honey.
Cranberry Butter with Champagne- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Cranberry Preserves with Champagne, and 1 teaspoon (tsp) orange zest.
Blackberry Bourbon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Seedless Preserves, 2 teaspoons (tsp) honey, and 2 teaspoons (tsp) Bourbon (optional).
Cherry Vanilla Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Cherry Butter Spread, and 1 teaspoon (tsp) vanilla.
Apple Cinnamon Honey Butter- Combine 1/2 c. butter (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Apple Butter Spread, and 1 Tablespoon honey.
Strawberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon (Tbsp.) lemon zest.
Blackberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves, and 1 Tablespoon (Tbsp.) lemon zest.

Savory Compound Butters- Add to meats, seafood, breads, vegetables, popcorn, and pasta.

Blackberry Champagne Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves and 2 Tablespoons Cherchies® Champagne mustard. This sweet and savory combination is absolutely fantastic on salmon!
Chardonnay Lime & Cilantro Butter- 1/2 cup (8 Tablespoons) unsalted butter, 1 Tablespoon (Tbsp) .
Garlic, Herb and Parmesan Butter- 1/2 cup (8 Tablespoons) salted butter, 1 Tablespoon (Tbsp) Cherchies® Garlic’n Herb Seasoning Blend.
Champagne Herb Butter- 1/2 cup (8 Tablespoons) salted butter, 1-2 Tablespoons (Tbsp) Tarragon and 2 Tablespoons Cherchies® Champagne Mustard.
Lemon Dill Mustard Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1-2 Tablespoons (Tbsp) Cherchies® Lem’n Dill and 2 Tablespoons Cherchies® Champagne Mustard.
Basil and Herb Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1-2 Tablespoons (Tbsp) Cherchies® Basil Pizzazz Seasoning Blend.
Cranberry Mustard Butter- Combine 1/2 cup (8 Tablespoons) salted butter, 1-2 Tablespoons (Tbsp) Cherchies® Cranberry Mustard.
Lemon Pepper Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1 Tablespoon (Tbsp) Cherchies® Lem’n Pepper Seasoning Blend.
Pepper and Lime Butter- Combine 1/2 cup (8 Tablespoons) salted butter, 1 Tablespoon (Tbsp) Cherchies® Pepper’n Lime Seasoning Blend.
Mexican Fiesta Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter and 1 Tablespoon (Tbsp) .
Garlic and Herb Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter, 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning Blend, 1 teaspoon Rosemary, and 1 teaspoon Thyme.
Cajun Butter- Combine 1/2 cup (8 Tablespoons) unsalted butter and 1 Tablespoon (Tbsp) Cherchies® Cajun Seasoning.

Here is how it is done

Soften Butter

It all starts with this key ingredient...butter! Make sure to use unsalted butter so you can control the salt, unless directed otherwise. Allow the butter to come to room temperature. I usually leave the butter out on my counter for a couple of hours, but some sources suggest cutting the butter into chunks and setting aside.

20 Sweet & Savory Compound Butter Recipes — Cherchies Blog (2024)

FAQs

Should you melt butter for compound butter? ›

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.

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How long does homemade compound butter last? ›

How To Store Compound Butter. You should store compound butter in the fridge or freezer in an airtight container. Depending on the ingredients you've added to the butter, it should last in the refrigerator for one week and a maximum of one month. In the freezer, compound butter will last for months.

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What is the difference between compound butter and regular butter? ›

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.

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Why do chefs use compound butter? ›

Using Compound Butter In Dishes

It will enhance steaks, chicken, fish, and vegetables. You can also use the rounds as a flavor-enhancing edible garnish. Simply spread a thawed round on bread or crackers. You can also add it to rice, potatoes, and pasta.

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Should I refrigerate compound butter? ›

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.

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What happens if you melt butter instead of softening? ›

In cookies, softened butter will result in a cakier and airier cookie than using melted butter. This is due to the fact that softened butter will create air bubbles that expand in the oven during baking. Melted butter will make your cookies delightfully dense on the inside and crisp on the edges.

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Do you baste with compound butter? ›

Every cooked meat, every protein, benefits from a good compound butter because it allows the fat to baste and add additional flavor. It's typically incorporated with fresh or fragrant aromatic herbs. As it heats up, the oils and fat heat up, releasing the oils and aromatics for an additional depth of flavor.”

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What makes a premium butter? ›

Premium butter containing 84% butter fat in comparison to the 80% in regular butters. Our butter is made by churning the cream slower and longer in traditional churns. This creates a creamier taste and silkier texture. Sea salt is added to provide a premium taste.

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Can you make compound butter without a food processor? ›

As for mixing the compound butter ingredients together, you've got two choices: You can use the food processor to quickly and easily whirl everything together, or you can tackle the mixing by hand. If you decide to enlist the help of your food processor, pulse the ingredients together until everything is just combined.

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What butter do chefs prefer? ›

The Best Store-Bought Butter, According to Chefs

It's unanimous: The best butter for sweet and savory applications is Kerrygold, our seven food pros agree. “It ticks every box for that classic 'butter' you think of in your head,” Fennel says.

What is the culinary term for compound butter? ›

Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor. The term compound butter encompasses countless recipes and flavor profiles.

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Should I melt butter before mixing? ›

To properly cream butter and sugar, you want to start with softened butter. Chilled butter is too hard to break down and fully blend with the sugar. Overly soft or melted butter will whip up into frothy air bubbles, which eventually collapse into a greasy, wet batter and bake into a heavy and soggy baked good.

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How do you soften butter for compound? ›

First, let the butter soften to room temperature.

Instead, put a stick of butter on the counter, walk away, and let it soften for an hour or so. Before long, it'll be smooth and spreadable – exactly how it should be when you're making compound butter.

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Does it matter how you melt butter? ›

Go low and slow.

If using a stovetop, keep the butter on low heat to prevent it from overheating, as this can lead to a burnt taste. Likewise, if your microwave has the option, use a low power setting to gently melt the butter.

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Is compound butter made from soften whole butter? ›

Directions:

Soften butter to 60-68 degrees Fahrenheit.
Chop, crumble, roast, and mix flavorings as needed.
Add softened butter to stand mixer.
Use paddle attachment to turn butter at medium speed.
Once butter is fluffy, turn mixer to low speed.
Add flavoring ingredients to mixer.
Mix ingredients together completely.

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20 Sweet & Savory Compound Butter Recipes — Cherchies Blog (2024)

FAQs

Should you melt butter for compound butter? ›

What is the culinary term for compound butter? ›