Compound Butter
Softened butter beaten with herbs, aromatics, or sweeteners, then chilled in a log or tub. A slice melts over hot food as an instant sauce.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | France |
| Storage | Roll in parchment or plastic into a log and refrigerate; slice off coins as needed. |
| Shelf life | About 1 to 2 weeks in the fridge with fresh herbs; up to 3 months frozen. |
| Best uses | Finishing steaks and fish, vegetables, corn, breads, and baked potatoes. |
| Substitutes | A drizzle of herb oil, or plain butter plus fresh herbs sprinkled on top. |
| Pairings | Steak, grilled fish, corn on the cob, and warm bread. |
| Last checked | October 18, 2026 |
About it
Compound butter is an old restaurant technique: a log of flavored butter waits in the fridge, and a coin of it melts over a finished dish as the sauce. French kitchens call the classic version maître d'hôtel butter, with parsley and lemon.
Storing it
Freeze the log and slice from frozen; the flavorings keep well. Keep it wrapped tightly to avoid absorbing odors.
Using it
Soften butter, beat in the flavorings, roll and chill. Cut a coin and lay it on hot steak, fish, or vegetables to melt as it is served.
Swaps & pairings
Herb oil gives the same flavors without dairy richness. Garlic butter is one specific compound; the category covers any blend you like.
More from this maker: France