Compound Butter


  • 1/2 pound unsalted butter at room temperature
  • 1 teaspoon Shallot, pulped with a rasp
  • 1/2 teaspoon of sea salt and freshly cracked pepper


Place butter in mixer and beat until fluffy. Incorporate Shallot and seasonings completely. Gently fold in Herbs, diced vegetables or flower petals last. Turn butter out into the middle of a 10" piece of waxed paper. Fold paper over butter. Use a ruler to cinch butter into a cylinder roll approximately 2" in diameter. Roll up with the excess paper and refrigerate until firm. Slice 1/4" thick, temper slightly and serve on top of soups, roasted or mashed vegetables. Wrap extra butter very thoroughly, store in freezer and slice as needed.

For seasonal variations, make the base recipe and then add the additional ingredients.

Wild Sorrel and Clover Butter

Nasturtium and Caper Butter

  • 1 tablespoon tender tarragon leaves
  • 1 tablespoon lemon juice and zest
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons Nasturtium petals
  • 2 tablespoons drained capers

Cranberry Hickory Nut Butter

  • 1 teaspoon orange zest
  • 1/2 cup toasted hickory nuts
  • 1/2 cup dried cranberries
  • 1/4 teaspoon minced Rosemary
  • 1 teaspoon Parsley

Shallot | Chives | Sorrel | Chervil | Edible Flowers | Rosemary | Parsley