How to Make Your Own Compound Butter

Two words that will change your life: compound butter. Deceptively simple to make, with endless possible flavour combinations, compound butter is an amazing way to jazz up everything from steak to chicken breast. You can melt it on top of your favourite quick cooking cuts, roast your veggies in it, stuff chicken breasts with it - we could go on!

We’ve made a list of four of our current favourite compound butter recipes to get you started, but don’t be afraid to get creative with it - the world is your oyster!

Method:

Let your butter come up to room temperature, so it’s nice and soft and will mix easily.
Finely chop any herbs you’re using, crush/chop or mince any garlic, crumble any cheese! In a small bowl, add your flavourings to the butter and fold them evenly through. Our Ashgrove Butter comes to you salted, but you can add a little extra salt at this stage if you like, depending on how salty you like your butter.

From here, pop your butter onto a piece of baking paper or glad wrap and roll it into a log. Tie up your ends and pop into your fridge or freezer until the butter log is firm and voila!

When choosing your butter, we highly recommend going for a grass fed option from high welfare producers. Better for the cows, and a much better quality butter too!

(We haven’t listed specific quantities here because we’ve found that compound butter is pretty easy to eyeball based on your personal preference for amount of flavouring, as well as the amount of final product you want to have!)

Sage and Garlic Butter

(Gorgeous with everything, but goes especially well with chicken and baby potatoes):

• Butter
• A clove of garlic
• A very small handful of fresh sage

Blue Butter

(Once you try this on your steak you will never go back):

• Butter
• Blue cheese (whichever is your favourite! If you need a recommendation, we like Roquefort)

Truffle Butter

(Pairs beautifully with steak or chicken):

• Butter
• A dash of truffle oil
• 1 or 2 dried porcini mushrooms (soak these in some warm water for a few mins before finely slicing)
• A pinch of pepper

Lemon, Herb & Garlic Butter

(Beautiful with fish, veggies, steak, chicken - basically everything!):

• Butter
• Parsley
• Sage
• Thyme
• A small squeeze of lemon
• A pinch of pepper
• A clove of garlic
  TIP: aim for about 1tsp of each herb to one whole pack of butter, or whatever looks best to you.