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Compound Butter

Compound butter is also known as maître d’hôtel butter. Watch our video to learn how to make compound butter.
CIA's Maître d’hôtel (Compound) Butter recipe

Ingredients

Makes 1 pound

  • 1 lb (4 sticks) butter at room temperature
  • 1 3/4 cups chopped parsley (about 1 bunch)
  • Juice of 1/2 lemon
  • Salt, as needed
  • Ground black pepper, as needed

Directions

  1. Work the butter by hand or with an electric mixer fitted with the paddle attachment until it is soft.
  2. Add the remaining ingredients and blend well. Taste and adjust seasoning with salt and pepper.
  3. The compound butter is ready to use, or it may be rolled into a log for slicing, or piped into shapes and chilled for later use.

Try these variations:

  • Tarragon Butter: replace the parsley with an equal amount of minced tarragon
  • Pimiento Butter: Replace the parsley with an equal amount to minced pimiento.
  • Green Onion Butter: Add 1 tbsp soy sauce, 1/2 tsp minced garlic, and replace the parsley with an equal amount of minced green onions.
  • Dill Butter: Replace the parsley with an equal amount of minced dill
  • Sun-Dried Tomato and Oregano Butter: Add 1 tbsp minced oregano and about 7 sun-dried tomatoes, minced
  • Basil Butter: Replace the parsley with an equal amount of minced basil

 

 


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