Make Your Butter Even Better with these Easy and Delicious Compound Butter Recipes

Herbs, citrus, cheese, and aromatics take butters to the next level.

Toasted Spice Butter
Photo: Eric Wolfinger

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 these flavor-fortified butters anywhere you'd use plain butter: add it to baked potatoes, spread it over corn on the cob, toss it with fresh lobster, and smear it on savory breads. Whether you're looking for a simple flavor upgrade or want a way to use up leftover herbs, these compound butter recipes are the perfect extra to any meal.

01 of 08

Ehuru and Wildflower Honey Butter

Ehuru and Wildflower Honey Butter
Caitlin Bensel

A great way to try a variety of spices is in compound butter; the butter serves as a creamy blank canvas, delivering the diverse flavors in an approachable way that invites you to keep tasting. In this first recipe, Ehuru and Wildflower Honey Butter, calabash nutmeg (also known as ehuru) is paired with wildflower honey.

02 of 08

Spaghetti with Cacio e Pepe Butter

Spaghetti with Cacio e Pepe Butter
Eric Wolfinger

The classic Roman dish cacio e pepe is prized for its simplicity. Our culinary director at large, Justin Chapple, puts a spin on the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done. Aside from pasta, this compound butter is great on bread or crackers.

03 of 08

Parmesan Corn Butter

Parmesan Corn Butter

This simple, flavor-packed corn, lime and cheese butter from F&W's Kay Chun is great on grilled steaks, fish, and chicken, as well as on grilled vegetables.

04 of 08

Sweet Gorgonzola Butter

Sweet gorgonzola butter
Victor Protasio

Chef Suzanne Tracht makes this rich, indulgent compound butter with Gorgonzola dolce, the milder, sweeter, less acidic form of Gorgonzola piccante. Letting the mixture firm up in the fridge allows you to cut it into clean rounds for the perfect accompaniment to steak.

05 of 08

Radishes with Seaweed-Matcha Butter

Radishes with Seaweed-Matcha Butter
© Con Poulos

It's worth finding cultured butter to make Jeremiah Stone and Fabian von Hauske's riff on the classic French appetizer of radishes and butter; the slightly tangy and rich butter offsets the matcha nicely.

06 of 08

Grill-Baked Potatoes with Chive Butter

Grill-Baked Potatoes with Chive Butte
© Marcus Nilsson

These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.

07 of 08

Rib Eye and Radishes in Bagna Cauda Butter


The trick to this amazingly delicious steak by F&W's Kay Chun is basting it with garlicky anchovy butter while it roasts.

08 of 08

Smoked Salmon Toasts with Mustard Butter

Smoked Salmon Toasts with Mustard Butter

Sour cream or cream cheese may be the usual spread paired with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards.

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