---
title: "Compound butter: what it means in cooking — Tiny Plates"
description: "Compound butter is soft butter mixed with herbs, garlic, zest or spices, then chilled. A slice melts over steak, fish or bread as an instant sauce."
url: "https://www.tinyplates.dev/glossary/compound-butter"
---

# Compound butter

Compound butter is soft butter mixed with herbs, garlic, zest or spices, then chilled. A slice melts over steak, fish or bread as an instant sauce.

Also called Flavored butter, Beurre composé, Maître d'hôtel butter.

Compound butter is butter that has been softened and mixed with other flavors, such as herbs, garlic, citrus [zest](https://www.tinyplates.dev/glossary/zest), spices, cheese or anchovy. It is rolled into a log, chilled, and sliced. A round of it melting on hot food acts as a simple sauce.

## How to do it

1. Leave 115 g (1 stick, or 8 tablespoons) of unsalted butter out until it is [softened](https://www.tinyplates.dev/glossary/softened), soft enough to press easily but not greasy.
2. Mash in your flavors with a fork. For a classic herb butter, use 2 tablespoons chopped parsley, 1 teaspoon lemon juice, a small grated garlic clove and a pinch of salt.
3. Spoon the butter onto a sheet of [parchment paper](https://www.tinyplates.dev/glossary/parchment-paper)or plastic wrap.
4. Roll it into a log about 3 cm (1 1/4 inches) across and twist the ends.
5. Chill for at least 1 hour, until firm.

## How to use it

Put a slice on a steak while it is [resting](https://www.tinyplates.dev/glossary/resting-meat), on grilled fish, corn, baked potatoes or steamed vegetables. Spread it on bread for garlic bread. Melt it into a pan sauce, or push it under chicken skin before roasting.

Some combinations to try:

* Parsley, lemon and garlic, the French _maître d'hôtel_ butter.
* Anchovy and lemon zest for lamb and fish.
* Miso and scallion for corn and mushrooms.
* Honey and cinnamon for toast and pancakes.

## How to store it

Wrapped tightly, it keeps in the fridge for up to 1 week. Butter with fresh garlic or herbs is best used within a few days. Freeze the log for up to 3 months and slice it frozen.

## Common mistakes

* Using cold butter, which will not mix evenly. Using melted butter, which separates.
* Adding too much liquid, such as lemon juice, so it weeps.
* Using salted butter and then salting again.
* Leaving it out on the counter for long when it contains fresh garlic.

## Related terms

* [SoftenedSoftened butter is soft enough to dent with a finger but still cool and holding its shape, about 18 to 20°C (65 to 68°F). Here is how to get it right.](https://www.tinyplates.dev/glossary/softened)
* [Brown butterBrown butter is butter cooked until its milk solids toast and smell nutty. It takes about five minutes and adds deep flavor to pasta, fish and baking.](https://www.tinyplates.dev/glossary/brown-butter)
* [Parchment paperParchment paper is silicone-coated, heat-resistant paper that stops food sticking to pans. Here is how to line a pan and how it differs from wax paper.](https://www.tinyplates.dev/glossary/parchment-paper)
* [ZestZest is the thin, colored outer layer of citrus peel, full of fragrant oils. To zest a lemon is to scrape off that layer and leave the bitter pith.](https://www.tinyplates.dev/glossary/zest)
* [Resting meatResting meat means leaving it to stand after cooking before you slice it. Juices settle, the center finishes cooking and less liquid ends up on the board.](https://www.tinyplates.dev/glossary/resting-meat)

[More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)