Compound butter

Prep work





  • 450 g unsalted butter, cut into uniform pieces, at soft room temperature
  • - pinch of sea salt (optional)
  • - optional add-ins
  • 2 tablespoons fresh sage, thyme or oregano leaves, or a mixture
  • 2 tablespoons chopped fresh chives, plus 1 teaspoon grated lemon peel
  • 2 tablespoons fresh flat-leaf parsley leaves, plus 1 teaspoon grated orange peel
  • 60 g crumbled gorgonzola cheese
  • 60 g roasted garlic*
  • Amount ingredient name

Put butter, salt (if desired) and your choice of add-in in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 3. Blend, using Flex Edge tamper to push down ingredients, until butter is smooth and creamy for about 30 seconds. Stop blender a few times during blending and scrape sides and bottom of jar with tamper to blend add-in fully with butter.

Scrape butter out onto piece of plastic wrap. Using rubber spatula, shape into rough log about 1 inch in diameter. Wrap butter in plastic wrap, smoothing log as you work. Refrigerate until firm.

To use butter, cut slices from log. Butter will keep in refrigerator for up to 2 weeks.

Compound butters can be used to flavour roasted or grilled meats, poultry, fish and vegetables.




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