Flavored Butters Make Everything Taste Better

Flavored butters are simply butters that have been flavored with wonderful fresh herbs, spices and other ingredients.  A little bit of flavored butter can go a long way in adding some zest to your vegetables, or some sweetness to a warm roll. Stuck at home?  Try these!  Here are the six compound butter recipes I created…

These fresh ingredients will add amazing flavor to your compound butters to enhance the depth of your meat, vegetables, fish, breads and more.

Brown Sugar Pecan Butter

  • 1 stick of butter
  • ½ teaspoon cinnamon
  • 3/4 cup packed brown sugar
  • 3/4 cup toasted pecans

Toast your pecans by spreading them on a baking sheet and putting them in the oven at 350 degrees for 10 minutes. Then chop them either by hand or in a food processor ( you want them to be coarsely chopped). Mix butter, cinnamon, brown sugar and pecans on high until thoroughly mixed. Refrigerate and then serve on bread or rolls.

You can roll these butters into neat rolls so you may slice off pieces to use in your cooking.  

Bacon and Blue Cheese Butter

  • 2 sticks of unsalted butter
  • 3 tablespoons of finely chopped bacon bits
  • 4 tablespoons of finely crumbled blue cheese
  • pinch of kosher salt and pepper

Use a food processor or by hand chop the bacon bits finely.  Mix all of the ingredients on high until thoroughly mixed.  Refrigerate.  Put a pat of this on steaks as soon as they come off of the grill, allow the butter to melt and then serve your steaks.

Rolling your compound butter in wax paper or parchment paper.

Honey Butter

  • 1 stick of unsalted butter
  • ⅓ Cup of honey
  • pinch of kosher salt

One stick of butter with honey added makes for a sweet and creamy topping to biscuits and rolls.  Just mix these ingredients in your mixer and it is ready to serve.

The problem with my rolls of flavored butters, is that they looked like this.  Not really appetizing, are they?  This is one of those Pinterest fails, isn’t it?  Not to worry, if yours look like this, I have the answer!

Sun Dried Tomato Butter

  • 2 sticks of unsalted butter
  • 4 tablespoons finely chopped flat parsley
  • 3 tablespoons of finely chopped sun dried tomatoes
  • a pinch of kosher salt and pepper

Chop both your parsley and your sun dried tomatoes finely by hand or in a food processor. Put all of your ingredients in a mixer and mix thoroughly. Sun dried tomato butter can be used on salmon, steaks, breads or on anything else you might use butter on for a nice punch of flavor.

How to get a pretty roll of compound butter.

I rolled my butter in parchment paper, feeling it worked a little better than the wax paper.  I took my roll and and squeezed it into a cardboard tube, rubbing the tube up and down on the roll until I feel it has formed the a nice cylinder.

Tidy roll of compound butterLemon Butter

  • 1 stick of unsalted butter
  • ⅛ teaspoon sugar
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • pinch of kosher salt

Lemon butter is great to add to your fish recipes and to vegetables.  Grate your lemon zest and add all ingredients to your mixer, mix thoroughly, refrigerate and your Lemon Butter is ready to use.

Garlic Herb Butter

  • 2 sticks unsalted butter softened
  • 1 clove garlic, peeled and finely chopped
  • 3 tablespoon fresh thyme leaves
  • dash of pepper

Chop your fresh thyme leaves by hand or in a food processor. Put all of your ingredients in a mixer and mix thoroughly.

Did you notice something missing?  Yep, that garlic herb butter was indulged in before I had a chance to photograph it!  That is the life of a blogger, you create something wonderful and while you aren’t looking, someone eats it!

Slices of Compound butters

There you have it, wonderful flavored butters to use to enhance your cooking, or wonderful little gifts to wrap up and give to friends and family members that love to cook, or just to spread on some warm bread or rolls.  What would your favorite flavor of butter be?

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How to best store your butters:

You will want to store your butter in the refrigerator, but, did you know you can keep your butter out on the counter so it is ready to be a buttery spread at a moments notice for up to 30 days? You can do that with a beurrier or a French butter crock. Here are a variety of them at a variety of price points.

This traditional marble butter crock shows how you use it with your butter. You fill the lid with butter and put cool water in the crock and then replace the lid. You only need to replace the water every 3 or 4 days!

Spreadable butter whenever you need it whenever you need it with this butter crock by Priority Chef that holds 1 and 1/3 sticks of butter.

Keep your butter fresh and spreadable without refrigeration with this elegant beurrier crafted from a single block of white marble and adorned with gold-tone bees. Just fill the top with butter and pour cold water in the base.



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  1. Its so funny! On New Year’s Eve I was over at a friend’s house and she had some homemade compound butter! It was butter, garlic and I believe parsley and it was delicious! I didn’t know it was called compound butter. I used to go to a restaurant where they had truffle butter. Thank you for the post! Now I can make some too!

  2. Oh I love this idea! Compound butters are awesome, but I never thought to use a paper towel tube to shape them. SO smart! And mmmm bacon butter….

  3. Oh I wish I was on your gift list Chloe, these all sound so good! I bet the brown sugar pecan butter would be killer on pancakes! And bacon and blue cheese is my all time favorite combo, thanks for the recipes!

  4. Oh my goodness, these look delicious! I love flavored butter. The garlic herb would be so delicious on a steak; I hope to make some this weekend. And the honey butter on fresh biscuits sounds so tasty for breakfast. What a great idea to use the cardboard tube to help shape them. These will definitely brighten up our meals! Thanks for these recipes!

  5. I can’t wait to try these recipes…thanks so much for sharing! Quick question…how long do they last in the fridge? Thank you!

    1. Thank you Leigh, they are so delicious! Make sure before you store them in the fridge you secure them in an airtight container so they don’t absorb the other odors in your fridge. They should easily last 3 months in the fridge.

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