Armstrong Pitts Studios / Better Butter: 3 tasty compound butter recipes


It’s National Dairy Month and I couldn’t let June slip by without sharing one of my favorite recipes from Fresh. You already know butter makes anything better, but compound butter brings out the best in any dish.

Simply put, a compound butter is nothing more than butter with extra style. With a little imagination and a stick of softened Darigold butter, any ordinary dish becomes extraordinary. The basic ingredients for a compound butter are good butter and a tablespoon or two of chopped fresh herbs, dried fruits, mushrooms, nuts or whatever your taste buds savor.

For these compound butter recipes, combine all ingredients in a medium mixing bowl; stir to mix well. Spoon butter mixture onto long side of waxed parchment paper (cut to 10 x 12 inches). Wrap edge of paper over butter and roll into a log about 10 inches in length. Refrigerate until firm. Makes about 1/2 cup.

Dill Butter–wonderful on fish or melted on a cut baguette.

1/2 cup (1 stick) Darigold butter, softened

1 tablespoon fresh chopped dill weed (fronds only)

1 tablespoon chopped shallots

1 teaspoon cracked black peppercorns

1/2 teaspoon lemon zest

Fruit and Nut Butter–great on chicken, or on top of a waffle, pancakes or English muffin.

1/2 cup butter, softened

2 tablespoons chopped dried apricots

1 tablespoon chopped chives

1 tablespoon chopped toasted pecans

Mediterranean Garlic Butter–garlic butter with a continental flair!

1/2 cup butter, softened

1 tablespoon chopped sundried tomatoes (packed in oil)

1 tablespoon chopped black olives

1 tablespoon chopped fresh oregano

1/4 to 1/2 teaspoon chopped fresh garlic

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist

Posted By: EJ
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