5 from 2 votes
SWEET & SAVORY COMPOUND BUTTER
SWEET AND SAVORY COMPOUND BUTTER
Prep Time
10 mins
Chilling Time
1 hr
 

Sweet and savory compound butters. They are great addition to have on hand to enhance flavors to your morning biscuits, toast, pancakes, waffles and then move into steak, slather all over a whole chicken, baked or roasted potatoes and veggies later in the day. 

Course: Condiment
Cuisine: American
Keyword: butter, savory, sweet
Servings: 10 SERVINGS PER BUTTER
Author: Lena Gladstone
Ingredients
GARLIC, DILL AND HORSERADISH COMPOUND BUTTER
  • 1 cup Tillamook Unsalted Butter
  • 2 tbsp Private Selection Creamy Horseradish
  • 1/2 tsp sea salt or more to taste
  • 1 clove fresh garlic, grated
  • 4 tbsp fresh dill, finely chopped
BERRY COMPOUND BUTTER
  • 1 cup Tillamook Unsalted Butter
  • 1/4 cup mixed berries, I used blackberries and raspberries
  • 2 tbsp Simple Truth Organic honey
Instructions
GARLIC, DILL AND HORSERADISH COMPOUND BUTTER
  1. Finely chop dill. Add dill, horseradish and grated garlic into bowl with softened butter. Mix well to combine.

  2. Transfer the butter mixture onto a sheet of plastic wrap. Then roll up to form a log. Wrap another layer of plastic wrap to ensure nothing comes out. Twist both ends tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid. 

BERRY COMPOUND BUTTER
  1. In a bowl smash berries with softened butter and honey. Mix well until combined. Omit most of the liquid that comes out of the berries.

  2. Transfer the butter mixture onto a sheet of plastic wrap. Then roll up to form a log. Wrap another layer of plastic wrap to ensure nothing comes out. Twist both ends tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid. 

Recipe Notes

Refrigerate for up to 10 days. Freeze for up to 2 months. Remove from fridge about 15 minutes before serving to soften slightly.