Compound Butters are perfect on so many different types of grilled foods. They vary so much and you can customize them to your own taste. Compound Butters are super easy to make and the possibilities are endless!
Today I’m sharing my recipes for three of my favourite kinds of compound butter. There’s Roasted Garlic Compound Butter which is perfect on grilled steaks, and lovely on grilled bread. There’s Shallot Compound Butter which is my ultimate favourite. I love it on just about anything, but mostly it gets put on rib eye steaks, and grilled corn. There’s also Candied Bacon Compound Butter which is an over the top butter used for indulgent dishes, or just popped on grilled potatoes, or slathered on grilled veggies.
You can put compound butters in jars, or you can roll them into tubes and freeze them. That way you can slice pieces off when needed without wasting any. Freezing them in ice-cube trays or candy molds is another cute idea for parties. You can really do anything with them. I love the versatility of compound butters.
Adding herbs is another great way to make them. I’ve used everything from A to Z and shall more of my compound butter recipes with you as time goes on. These are my three favourites so this is a good place to start.
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Compound Butters: How to Make Them and What to Use Them For
Ingredients
For the Roasted Garlic Compound Butter:
- 1 cup butter softened
- 4 to 6 pieces of Roasted Garlic
For the Shallot Compound Butter:
- 1 cup butter softened
- 1/4 cup caramelized shallots
- Olive oil
For the Candied Bacon Compound Butter:
- 1 cup butter softened
- 1 to 2 pieces of Candied Bacon cut into tiny pieces
Instructions
For the Roasted Garlic Compound Butter:
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Make the Roasted Garlic ahead of time. Allow to cool. If you don't know how to make roasted garlic there's a recipe here to walk you through it. It's super easy to make.
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Soften you butter so it's pliable for the mixer. Pop it in your stand mixer.
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Squeeze out the softened cloves and add them to the mixer.
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Whip on high till the butter is fluffy.
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Transfer to a dish or container. Pop in the fridge till ready to use.
For the Shallot Compound Butter:
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Dice you shallots.
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Soften your butter and pop in a stand mixer.
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In a small good quality pan cook the shallots over medium heat in some olive oil till golden brown.
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Remove and add to the mixer with the butter. Add the oils and drippings too. There's flavour in that.
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Turn on your stand mixer and whisk on high until the butter is fluffy.
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Transfer to a dish or container. Pop in the fridge till ready to use.
For the Candied Bacon Compound Butter:
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Make your Candied Bacon ahead of time. If you don't want to candy it just cook it in a pan then dice it small.
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Soften your butter and pop in a stand mixer.
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Add your candied bacon to the butter in the stand mixer.
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Whip on high till the butter is fluffy.
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Transfer to a dish or container. Pop in the fridge till ready to use.
Recipe Notes
My recipe for Candied Bacon!
My recipe for Grilled Roasted Garlic!
http://kissmysmoke.com/
Grill Tip:
Compound Butters are amazing flavour enhancers for meat and veggies. However do not use them for seasoning your grill. I find butter burns too quickly. Using it to prep your grill is not the way I would go. I use oil to prep my grill, or season it if you will. However compound butters are amazing on meats and veggies cooked on the grill. I love having at least one variety in my fridge all summer to pull out when the mood strikes.
Thank you for spending some time with me today!
What types of grilled food do you use compound butter on?
I’ll be sharing grilled steaks with you in an upcoming post where I use one of these amazing butters on them. You’re going to love it!
Now be confident and get your grill on!
Kim xx
DB-The Foodie Stuntman @ Crazy Foodie Stunts says
August 16, 2013 at 5:43 pmI think I’ve made a compound butter in the past but didn’t know that’s what they’re called. I bet that shallot one is good. Have to try it.
Kim says
August 22, 2013 at 9:38 pmThe shallot is the bomb. And the bacon is really good over caramelized onions. I may or may not have scarfed a whole bowl of onions for dinner. I blame the bacon.
Chad Ewing says
June 19, 2014 at 8:47 pmAn inverted red-clay flower pot with a saucer makes a nifty garlic roaster in a pinch, and you don’t have to wrap the garlic bulb in foil. Just cut of the top, drizzle with olive oil*, place in saucer, invert pot over it, and roast @350 for about 40-45 minutes.
*preferably Extra-Virgin
P>S>: You can roast up to five bulbs this way, if you use a large flower pot and saucer (just make sure it will fit in your oven).
Kim says
June 21, 2014 at 3:28 pmLove that clay pot idea. I do mine in the oven a lot in a dutch oven. Works like a charm and I can cook huge batches. So this would just be like that but on the grill. Thanks for the tip Chad.
Love EVOO! There’s a brand called Frantoi Cutrera from Aurora Importing that rocks my world. I horde it and won’t let the family use it. Ha.