How to make a compound butter
Have you ever tried a cajun compound butter?
Compound butter recipes are so very basic but not many people actually use it! Not to hate on butter alone (because my god we all know straight butter’s worth) but compound butter makes butter better. Say that ten times fast.
Compound butter is amazing because you can literally add whatever flavors your heart desires. The more the compound butter sits, the more intense the flavor of your additives will be.
Personally, some compound butter is always on standby in my fridge. However, some of the best times to pull out this simple but flavorful condiment is during the holidays.
What can I use compound butter for?
Compound butter is so versatile! You can use this recipe for so many things. For starters, it’s simply wonderful just spread on a crusty, warm, freshly baked sour dough baguette.
You can use cajun compound butter on vegetables, shrimp, atop a med rare steak, in a baked potato, or one of my absolute favorite ways – under the skin of chicken or turkey to self marinate.
When you use compound butter underneath the skin of a bird, there is no need to open the oven door to marinate. The compound butter also mixes beautifully with the drippings from the poultry.
The compound butter keeps the bird moist, especially in terms of the white meat as it tends to dry out a bit more easily.
The succulent pan drippings with the compound butter come together to make a mind blowing pan sauce or gravy. Your family will think you just made the best gravy (or sauce) of your life!
So as you can see, you can also make sauces and gravies too. Maybe biscuits and cajun gravy with andouille sausage? OR what about cajun chicken alfredo? Sounds delish!
Really though, I am positive you can see the idea behind making a compound butter is a simple one yet can make such a flavorful impact in your cooking.
The variety of recipes you can come up with around one simple condiment like cajun compound butter can save you time throughout your week or on the days when you just don’t want to do much but still crave a flavorful meal.
- 2 Sticks (8oz) Butter
- 1 1/2 T Cajun Spice
- 1 tsp Fresh Thyme
- 1 tsp Fresh Rosemary
- 1 tsp Fresh Parsley
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne
- 1 Lemon, Zested
- Juice of 1/2 Lemon
- Step One
- Leave butter out until soft or microwave very gently. You just want the butter soft enough to be whipped but not liquid-y.
- Step Two
- Put softened butter into a mixing bowl. Mince or finely chop your fresh herbs before adding them to the butter. Add the shelf spices, lemon juice, and zest.
- Using a hand mixer or food processor, add ingredients from bowl into machine of choice. Mix until well blended. Store any extra in the refrigerator in an airtight container or well wrapped with plastic.
*If doing by hand use a firm rubber spatula or wooden spoon and make sure your butter is quite soft.
Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 776mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g
Nutritional data is estimated and therefore may not be accurate.
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If you’re into spice, try my Spicy Salsa Verde!