How To Make Flavored Compound Butters: Recipes & Tips

Today’s feature is packed with a how-to video, recipe card downloads and a twist to flavored butter that may be new to you. First, Chrisjob at Curbly shows us How To Make Simple, Delicious Compound Butters with this easy to follow video:

Doesn’t the butter look so delicious? You can get the recipe details & recipe card downloads (for three different compound butters) by visiting Curbly here: How To Make Simple, Delicious Compound Butters. Next, I’ve been sitting on a few recipes for Flower Butters (flavored butters made with edible flowers) and now’s the perfect time to share them.

Flower Butter Recipes

Source: Rosalind Creasy’s Recipes from the Garden (By Rosalind Creasy).

Nasturtium Butter

• 125 g unsalted butter (1 stick)
• 12 to 18 nasturtium flowers
• 2 to 4 fresh nasturtium leaves (or a few sprigs of fresh parsley)
• 3 or 4 chive leaves (optional)

Chive Blossom Butter

• 125 g unsalted butter (1 stick)
• 10 to 12 large, barely open common chive flowers, florets separated
• 2 small sprigs of fresh parsley or 8 to 10 large chive leaves

Rose Butter

• 125 g unsalted butter (1 stick)
• 1 tsp superfine sugar
• 1/4 tsp almond extract
• Handful rose petals* (yield 2 tablespoons chopped petals)

*use petals from fragrant old-fashioned roses such as “Belle of Portugal”, rugosa roses, damasks

Directions To Make Floral Butter

• Bring butter to room temperature.
• Remove petals from the flowers and wash well in cold water (use pesticide free flowers). Dry them in a salad spinner or by gently patting them dry with a paper towel.
• Mince the flowers and leaves (roll blossoms into a small ball before cutting to make the job easier).
• Cut butter into 6 to 8 pieces and mash with a fork then slowly incorporate ingredients once butter is soft.
• Shape butter into logs or small butter crocks and bowls, wrap, then refrigerate until needed.
• You can also freeze the butter for up to 2 months.

Yield: 1/2 cup floral butter

Flavored (Compound) butters can be used on all kinds of things, try them on steaks, vegetables such as corn on the cob, fish, thick slices of bread, bagels and whatever else you want to slather it on. Delish!

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