Two Compound Butters: Orange-Jalapeño and Lemon-Parsley-Thyme

What’s my secret to spicing up sauces, steaks, vegetables, fish and more? Compound butter. Compound butter is a great way to add an extra layer of flavor to a dish. It’s basically a fancy term for adding herbs, zests or anything with flavor to plain old butter. They are easy to make and the possibility of ingredient combinations are endless. My favorite way to use compound butter is with proteins. I’ll saute shrimp and fish with this orange-jalapeño butter or drizzle melted lemon-parsley-thyme butter on steaks and chicken.

Now that the gluten-free pizza fest is over, what types of recipes would you like to see on ATX Gluten-Free? I’ve got a great recipe lineup for March, but am always looking for reader suggestions.

Orange-Jalapeño Compound Butter

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Ingredients:

  • 2 sticks butter (16 tablespoons total), softened
  • 1 large jalapeño, top removed, roasted with seeds
  • 1/2 teaspoon salt
  • 1/2 heaping tablespoon orange zest

Instructions:

Slice butter into tablespoon pats, let soften. Add to food processor along with roasted jalapeño (I held mine over stove-top burner and let char on all sides), salt, orange zest. Pulse to combine all ingredients. On your kitchen counter, lay out a large piece of saran wrap. Place butter onto saran wrap, fold to cover butter and roll into log. Store in refrigerator for 1 hour or until compound butter is hardened. Slice and use as preferred. Keep in refrigerator.

Lemon-Parsley-Thyme Compound Butter

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Ingredients:

  • 2 sticks butter (16 tablespoons total), softened
  • 1/2 cup packed Italian parsley
  • 1/2 tablespoon fresh thyme
  • heaping 1/2 tablespoon lemon zest
  • 1/2 teaspoon salt

Instructions:

Slice butter into tablespoon pats, let soften. Add to food processor along with lemon zest, parsley, thyme and salt. Pulse to combine all ingredients. On your kitchen counter, lay out a large piece of saran wrap. Place butter onto saran wrap, fold to cover butter and roll into log. Store in refrigerator for 1 hour or until compound butter is hardened. Slice and use as preferred. Keep in refrigerator.

Enjoy!

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Other compound butter inspiration:

Comments

  1. YUM! I love the idea of compound butters, but always seem to forget about them…thanks for the easy and delish recipe!

  2. I’m a big fan of compound butters, particularly for entertaining because they can be made in advance and add a last bit of flavor just before serving. Jalapeno orange is a combination I haven’t tried before but it will soon make a showing in my kitchen – I bet it would be great with a pork tenderloin or chicken off of the grill in the summer.

  3. Oooooo I can think of lots of lovely things to do with these butters. Yum!

    M

  4. Wow. These compound butters looks amazing! Especially the first one. I have to incorporate them back into my repertoire. :)

Trackbacks

  1. [...] and pepper on both sides of fish. Place fresh thyme leaves throughout. Slice a couple rounds of compound butter, place on top of fish, and bake for 12-15 minutes, or until fish is flaky. Serve over raw carrot [...]

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