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Recipe: Compound Butter Four Ways

I first learned of compound butter almost a decade ago when I started blogging.  I was amazed at how flavorful a recipe so simple could be.  My first attempt was a delicious lime-cilantro compound butter I used to enhance grilled corn.  Swoon!  I still smile thinking of the buttery deliciousness.

In a nutshell, compound butter is flavored butter.  That’s it!  It’s butter that’s been mixed with herbs and/or spices to flavor it.  I rarely use mine immediately (though you can!), and prefer to form a log, roll it in parchment paper and refrigerate it.  You can later slice it and add a pat or two to meats, bread, pasta & vegetables, depending on the flavors you’ve chosen.  The options are endless.

The four flavors I chose to share are:  red pepper flake, Herbs de Provence, smoked paprika and vanilla/cinnamon/sugar.  Have you tried compound butter?  If so, what’s your favorite flavor?


Recipe: Compound Butter Four Ways

Recipe:  Compound Butter Four Ways


  • 1 stick unsalted butter, softened
  • 2 Tbsp red pepper flakes
  • 1/2 tsp salt
  • 1 tsp hot sauce
  • 1 stick unsalted butter, softened
  • 2 Tbsp Herbs de Provence (I made my own over the Summer, but store bought is fine!)
  • 1/2 tsp salt
  • 1 stick unsalted butter, softened
  • 2 Tbsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 stick unsalted butter, softened
  • 1 1/2 Tbsp cinnamon
  • 1/2 tsp vanilla
  • 1 Tbsp sugar


  1. For each individual recipe, combine ingredients and mix well.
  2. Roll in parchment paper and twist ends
  3. Refrigerate.
  4. Butter remains fresh for 5 to 7 days in the fridge.
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