The Recipe · No.1408 · How to Make Compound Butter
How to Make Compound Butter, and where to source it
This is the cheapest way to make a sauce, because it is one — a disc melting over a steak is an emulsion forming in the pan. Two things matter: the butter must be properly soft, not melted, or it won't hold what you beat into it, and anything wet needs drying first or the log weeps.
The ratio1 stick soft butter + ¼ cup total flavourings + ½ tsp salt. Roll, chill 1 hour, slice cold.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook1 hour chill
Makes1 cup
CuisineFrench
Cost$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Unsalted butter
One stick, soft enough to take a fingerprint but still holding shape. Cultured butter makes a noticeably better one.
A squeeze of lemon or a splash of vinegar, which stops it tasting flat and greasy.
1 tsprecommended
Local / market
The Rundown
Greedometer●●●●●A fair little treat
A reasonable little indulgence.
EffortA project
Cook it with
Sheet panNo-cook
The Method
Soften, don't meltButter out of the fridge an hour, or cubed and left twenty minutes. Melted butter will not re-emulsify and the log turns greasy.
Beat, don't foldWork it with a spatula or a mixer until it lightens slightly, then beat the flavourings through. Beating traps a little air and makes it spreadable straight from cold.
Dry anything wetRoasted garlic blotted, herbs properly dry, citrus zest not juice. Water is what makes a log weep in the fridge.
Roll tight in parchmentSpoon it into a line, roll into a cylinder, and twist the ends like a cracker. Rolling tight is what gives you clean discs.
Chill an hour, then slice coldCoins cut straight from the fridge. Freezes for three months and slices straight from frozen.
Make it yoursHot honey and flaky salt for cornbread. Miso and scallion for corn. Anchovy and garlic for steak. Truffle paste for eggs. Harissa for lamb. Chili crisp for absolutely everything.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Compound Butter ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Compound Butter gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Compound Butter vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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