If you follow us on Facebook (and you totally should!) we’ve been sharing some quick videos lately on compound butters. These are great to jazz up any meal, but they also make great gifts! If you want to give a gift that won’t wind up as more clutter in someone’s house or office (I wonder how many apple-themed desk decor your kids’ teachers get every year?) these are excellent and consumable – which means folks will enjoy them but not have to find a place to keep them! That’s my kind of gift! You can click on the link for each recipe to see the Facebook video.


Prep time: 15 minutes

Refrigerator Time: 2 hours or until Solid State



Garlic Herb Butter

  • 2 Sticks Unsalted Butter, Softened
  • 1 ½ T Thyme
  • 1 ½ T Rosemary
  • 4 cloves of garlic, minced





Cilantro Lime Butter

  • 2 Sticks Unsalted Butter, Softened
  • 1 clove of garlic, minced
  • 1 ½ T Cilantro, minced
  • ½ T Lime Juice
  • 1 t Lime juice
  • ¼ t salt
  • ¼ t black pepper



Truffle Herb Butter

  • 2 Sticks Unsalted Butter, Softened
  • 2 cloves of garlic, minced
  • 1 T Italian Leaf Parsley, chopped (Fresh)
  • 1 ½ t Oregano
  • 3 T Basil, chopped  (Fresh)
  • 2 T White Truffle Oil
  • ½ t sea salt



Instructions (These instructions are for all Compound butters)

  1. Add the softened butter to a mixer and mix for about 3 to 5 minutes.
  2. Next add desired ingredients to the mixer. Mix the butter mixture for about 2-3 minutes or until the mixture is well blended.
  3. Place the butter on parchment paper, and wrap the parchment paper around the butter.
  4. Place in the Refrigerator  for about 2 hours so that the butter can harden into a butter stick type of mold.

Chef Jocelyn Notes

Alrighty guys, I can hear you now asking!  Tons of questions now of this, so I will do my best to try and sum up some of them.

    • Yes you can make this by hand, if you don’t have a mixer.  Just purchase Whipped Butter and sit it out to room temperature and use a spatula to incorporate the ingredients.  Then wrap as normal
    • Unsalted vs Salted Butter? It is really a choice. For me I like to control my salt, how much I am using in my cooking and or baking.  So just be aware if you use salted butter, make sure you watch the salt, because it may become too Salty!


  • Fresh Herbs vs DriedHerbs? It is really a choice!  I will say from a chef’s perspective that fresh is always better, the flavor is just more intense. But if don’t have access to fresh or it is just too expensive, then by all means, please don’t let that stop you – dried works just fine.  A secret that I have learned is to use a mix of both, you get the fresh flavor of some of the herbs and still save money on some others. Parsley is always affordable fresh, and is a great addition!