Compound Butters
Yield: 8 TBSP Per Blend Recipe | Prep Time: 10 minutes

HOLIDAY BLEND Ingredients:

  • 4 oz. unsalted butter, softened
  • 2 tsp. chopped, fresh sage
  • 1 tsp. chopped, fresh marjoram
  • 1 tsp. chopped, fresh thyme
  • ¼ tsp. coarse salt

CREOLE BLEND Ingredients:

  • 4 oz. unsalted butter, softened
  • 2 tsp. Hungarian paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. coarse salt
  • ¼ tsp. black pepper
  • ¼ tsp. onion powder

GARLIC BLEND Ingredients:

  • 4 oz. unsalted butter, softened
  • 2 tsp. Hungarian paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. coarse salt
  • ¼ tsp. black pepper
  • ¼ tsp. onion powder

CURRY BLEND Ingredients:

  • 4 oz. unsalted butter, softened
  • 1 ½ tsp. curry powder
  • ½ tsp. coarse salt
  • ½ tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • 1/8 tsp. ground cinnamon

CLASSIC BLEND Ingredients:

  • 4 oz. unsalted butter, softened
  • 1 tsp. chopped, fresh parsley
  • ½ tsp. chopped, fresh rosemary
  • 2 tsp. chopped, fresh basil
  • ¼ tsp. coarse salt
  • 1/8 tsp. black pepper
  • ¼ tsp. garlic powder

DIRECTIONS (please follow these directions for the Holiday, Creole, Curry and Classic blends)

  1. Mix all ingredients together until well blended.
  2. Form into a log shape in the center of a sheet of waxed paper.
  3. Roll up and then twist the ends. Place in refrigerator until firm.
  4. Slice into coins to top cooked steaks or vegetables.

DIRECTIONS (please follow these directions for the Garlic blend)

  1. In a small saucepan, combine 2 tablespoons of the butter with the garlic.
  2. Cook over low heat until the butter starts to foam and then slightly turn an amber color. Remove from heat and allow to cool.
  3. Meanwhile, mix all the remaining ingredients together until well blended.
  4. Stir in the cooled butter and garlic.
  5. Form into a log shape in the center of a sheet of waxed paper.
  6. Roll up and then twist the ends. Place in refrigerator until firm.
  7. Slice into coins to top cooked steaks or vegetables.