51 compound butter recipes

Butterflied Cornish game hens grilled with ancho chile and finished with a bold lemon garlic compound butter. Impressive enough for company, simple enough for any night.

Cheddar butter blended with hot sauce for a sharp, spicy compound butter. Four ingredients, one food processor, and ten minutes. Spread on bread, corn, or baked potatoes.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Grilled swordfish steaks crowned with a compound butter made from Dijon mustard and fresh basil. Just 25 minutes and 5 ingredients for a smoky, herb-kissed seafood dinner.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

Garlic rosemary butter sauce blends softened butter with fresh rosemary, garlic, citrus zest, and a touch of white wine. A 15-minute compound butter for grilled fish, steak, vegetables, or warm bread.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

Buttery broiled celery seed bread made with seasoned compound butter on split rolls. Golden, crispy, and ready in just 10 minutes flat.

Maple cinnamon compound butter with vanilla and a touch of salt. A no-cook spread for pancakes, waffles, biscuits, and warm toast.

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Broiled cherrystone clams smothered in a fiery compound butter loaded with garlic, shallots, Dijon, and fresh herbs. Ready in under 20 minutes for a showstopping seafood appetizer.

Cajun barbecue compound butter with cayenne, fresh garlic, Worcestershire, and a trio of dried herbs whipped into softened unsalted butter. The grilling secret weapon that turns plain steaks and corn into something memorable.

Herb and spice compound butter folds fresh rosemary, tarragon, chives, and a hit of curry powder into softened butter, then chills into a slice-and-serve roll. Use on steak, fish, or roasted vegetables.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.