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Two logs of compound butters on a cutting board with some spread on a slice of bread.
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How to Make Compound Butters 3 Ways

A guide for making compound butters with three recipe examples. The post includes lots of ideas for other compound butters and ways to use them.
Course Condiment
Cuisine Any
Keyword compound butters
Prep Time 15 minutes
Chill (optional) 1 hour
Total Time 15 minutes
Servings 8
Author Susan Pridmore

Equipment

Ingredients

Chive Butter

  • 1 stick unsalted butter room temperature(4 ounces)
  • 2 tablespoons minced chives

Mustard Butter

  • 1 stick unsalted butter room temperature (4 ounces)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon white wine or lemon juice
  • ¼ teaspoon minced garlic
  • ½ teaspoon Coarsely ground black pepper

Basil Butter

  • 1 stick unsalted butter room temperature (4 ounces)
  • ¼ cup finely chopped basil leaves
  • 2 cloves garlic
  • 1 teaspoon white wine or lemon juice

Instructions

Chive Butter

  • Using a food processor fitted with a metal blade, combine the butter and chopped chives, and mix until everything is completely mixed together.
    Scrape onto a sheet of wax paper and form it into a log. Place the log towards the end of the sheet and drape the wax paper over it. Gently roll the log back and forth using the wax paper until it's evenly shaped.
    Roll it up, fold the ends over, and date it with a marker to identify what it is. Then slip it into a zipped plastic bag for storage in the refrigerator or a freezer-safe airtight container for storage in the freezer.

Mustard Butter

  • Using a food processor fitted with a metal blade, combine the butter, mustard, wine, and garlic, and buzz the processor until everything is completely mixed together.
    Scrape onto a sheet of wax paper and form it into a log. Place the log towards the end of the sheet and drape the wax paper over it. Gently roll the log back and forth using the wax paper until it's evenly shaped.
    Sprinkle some black pepper over the wax paper and roll the mustard butter log over it. Press the black pepper into the butter.
    Roll it up, fold the ends over, and date it with a marker to identify what it is. Then slip it into a zipped plastic bag for storage in the refrigerator or a freezer-safe airtight container for storage in the freezer.

Basil Butter

  • Using a food processor fitted with a metal blade, combine the butter, basil, wine, and garlic, and buzz the processor until everything is completely mixed together.
    Scrape onto a sheet of wax paper and form it into a log. Place the log towards the end of the sheet and drape the wax paper over it. Gently roll the log back and forth using the wax paper until it's evenly shaped.
    Roll it up, fold the ends over, and date it with a marker to identify what it is. Then slip it into a zipped plastic bag for storage in the refrigerator or a freezer-safe airtight container for storage in the freezer.