Compound Butter

Compound butters are a flavorful mixture of butters along with herbs or spices. We love to melt compound butter over grilled meat and roasted vegetables, spread it on crusty bread and stir it into decadent sauces. Some of our favorite ingredients for compound butters include garlicky chives, spicy habaneros and sweet white miso. Try this fragrant fortified butter anywhere you would regular butter: Add it to baked potatoes, corn on the cob, fresh lobster and savory breads. Whether you’re looking for a simple taste upgrade, or want to use up leftover herbs, these compound-butter recipes are perfect for any time of year.

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Ehuru and Wildflower Honey Butter

The spice markets of Lagos, Nigeria, can be thrilling places to visit, with merchants selling calabash nutmeg, alligator pepper, and dozens of other spices. Bags of these spices are piled high atop one another, their fragrance intermingling in the humid air.While the names of the spices are probably unfamiliar to your ears, they resonate with flavors your taste buds have encountered on other journeys. A great way to try them is in compound butter; the butter serves as a creamy blank canvas, delivering the exotic flavors in an approachable way that invites you to keep tasting.In the first recipe, Ehuru and Wildflower Honey Butter, calabash nutmeg (also known as ehuru) is paired with wildflower honey. Every year my mom gets a batch of honey harvested from Kafanchan, a town in Kaduna State, north of Lagos. The honey is dark like molasses and tastes like it was filtered through toasted millet. Now, I’m aware that most people can’t get Kafanchan honey here in America, but a wildflower or even buckwheat honey will do. You want a honey that is more robust than sweet to match the earthy, caramelly taste of the calabash nutmeg, also known as ehuru. A typical nutmeg this is not; its flavor reveals both savory and sweet—coriander and cumin, with an aroma of frankincense and a hint of cedar. It may seem like an unnecessary step to toast the seeds, but this helps loosen the nut from its shell and bloom the oils of the spice.The Alligator Pepper and Makrut Lime Butter, on the other hand, is more of a wake-up call to the senses: lime leaves lend a bright and floral citrus-y accent to the slow-burning sharpness of the pepper. Typically sold as whole dried pods, alligator peppers are not solely consigned to the kitchen. A little taste of the pungently peppery seeds with notes of cardamom and citrus (similar in flavor to grains of paradise) are served to welcome guests for a variety of occasions and ceremonies in both Yoruba and Igbo culture. I still remember a wooden bowl of the pods sitting on the coffee table in the living room of my childhood home, just waiting to be cracked open. This recipe reminds me of that same welcoming sentiment—I slather it on composed appetizers and toast slices for the guests who’ve just arrived at my dinners.These compound butters will work well as spreads for any kind of bread, on sandwich buns, and can also be used to finish grilled fish, roasted vegetables, and meat dishes. The only limit is your imagination.

Alligator Pepper and Makrut Lime Butter

The spice markets of Lagos, Nigeria, can be thrilling places to visit, with merchants selling calabash nutmeg, alligator pepper, and dozens of other spices. Bags of these spices are piled high atop one another, their fragrance intermingling in the humid air.While the names of the spices are probably unfamiliar to your ears, they resonate with flavors your taste buds have encountered on other journeys. A great way to try them is in compound butter; the butter serves as a creamy blank canvas, delivering the exotic flavors in an approachable way that invites you to keep tasting.In the first recipe, Ehuru and Wildflower Honey Butter, calabash nutmeg (also known as ehuru) is paired with wildflower honey. Every year my mom gets a batch of honey harvested from Kafanchan, a town in Kaduna State, north of Lagos. The honey is dark like molasses and tastes like it was filtered through toasted millet. Now, I’m aware that most people can’t get Kafanchan honey here in America, but a wildflower or even buckwheat honey will do. You want a honey that is more robust than sweet to match the earthy, caramelly taste of the calabash nutmeg, also known as ehuru. A typical nutmeg this is not; its flavor reveals both savory and sweet—coriander and cumin, with an aroma of frankincense and a hint of cedarwood. It may seem like an unnecessary step to toast the seeds, but this helps loosen the nut from its shell and bloom the oils of the spice.The Alligator Pepper and Makrut Lime Butter, on the other hand, is more of a wake-up call to the senses: lime leaves lend a bright and floral citrus-y accent to the slow-burning sharpness of the pepper. Typically sold as whole dried pods, alligator peppers are not solely consigned to the kitchen. A little taste of the pungently peppery seeds with notes of cardamom and citrus (similar in flavor to grains of paradise) are served to welcome guests for a variety of occasions and ceremonies in both Yoruba and Igbo culture. I still remember a wooden bowl of the pods sitting on the coffee table in the living room of my childhood home, just waiting to be cracked open. This recipe reminds me of that same welcoming sentiment—I slather it on composed appetizers and toast slices for the guests who’ve just arrived at my dinners.These compound butters will work well as spreads for any kind of bread, on sandwich buns, and can also be used to finish grilled fish, roasted vegetables, and meat dishes. The only limit is your imagination.

Anchovy Butter

At her restaurant Henrietta Red in Nashville, Best New Chef Julia Sullivan’s flavor arsenal is stocked with things like Anchovy Butter, a dead-simple condiment that packs in the flavor. Lemons from Henrietta Red’s patio garden add brightness to the butter. You’ll want to put it on everything.

Toasted Spice Butter

Rating: Unrated
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Culinary Director Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades.Slideshow: More Compound Butter Recipes

Ancho-Lime Butter

Culinary Director Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades.Slideshow: More Compound Butter Recipes

Cacio e Pepe Butter

Culinary Director Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades.Slideshow:More Compound Butter RecipesRelated: 11 Butter Dishes to Elevate Your Tablescape

More Compound Butter

Fruit Butter

Fruit butters are sweet spreads made by cooking fruit into a paste—it’s similar to jelly or jam, but is a bit smoother and spreads more like butter (hence the name). Some of our favorite ingredients to turn into fruity butter include apples, guava, figs and plums. Fruit butter is delicious on toast or pastries, but it’s also a great way to add a little sweetness to unexpected savory dishes—especially since there’s very little added sugar. Here, our best recipes for fruit butter.

Compound Butter

Compound butters are mixtures of butter and flavorful herbs or spices. We love to melt compound butter over grilled meat and roasted vegetables, spread it on crusty bread and stir it into decadent sauces. Some of our favorite fragrant additions to compound butter include garlicky chives, spicy habaneros and sweet white miso. Try using this flavor-fortified butter anywhere you’d use regular butter: add it to baked potatoes, corn-on-the-cob, fresh lobster and savory breads. Whether you’re looking for a simple flavor upgrade or want to use up leftover herbs, these compound butter recipes are perfect for any time of year.

Blueberry Muffins with Banana Butter

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific spread with sweet, creamy banana butter. Slideshow: Best Breakfast Muffin Recipes