Compound (Flavoured) Butters and Culinary Classes

Recently I started taking Culinary classes part time to work towards a certificate in Culinary Arts. Because obviously I don’t think about food enough during the day…

It’s been an amazing experience, working in a commercial kitchen and learning different techniques and recipes. Most recently I have been taking a fish course, and next month I start my courses on Food Styling and Creative Plate Presentation (Can’t wait!).

That’s where we come to butter…

Butter has a bad rep- but my favourite diet advice is everything in moderation. After all, mental health is just as important as physical! And a life without butter would be a sad life indeed.

Also since we are leading up to Thanksgiving, I thought this would be an excellent addition to our table.

You can use this butter as a spread for toasted baguette (delicious), but I have also used it on roasted corn, as an addition to your protein (Slice some onto your steak, chicken or salmon), OR you can just toss it with some steamed vegetables for an instant flavour boost. So many options!

Compound or flavoured butters are super simple to make. Honestly. You literally take softened butter, and add whatever flavours you want to them, and then either serve them at room temperature as is, or let them harden in the fridge first, before slicing them for use.

Compound (Flavoured) Butter

Print Recipe


  • Maple Bacon Fig & Pecan
  • 1/4 cup softened unsalted butter
  • 1 strip bacon, cooked off but reserve the rendered fat (~1 tbsp)
  • 1-2 dried figs, diced finely
  • 2 tbsp roasted pecans chopped finely
  • 2-3 tsp maple syrup
  • pinch of salt
  • Roasted Red Pepper, Basil, Chili & Shallot
  • 1/4 cup softened unsalted butter
  • 1/4 of a red pepper (roasted) OR 3 tbsp roasted red pepper from a jar
  • 4 leaves of basil, julienned
  • 1-2 tsp chili flakes
  • 2 tbsp finely diced shallots (or purple onion)
  • 1/4 tsp paprika
  • pinch of salt
  • Lemon, Basil & White Wine
  • 1/4 cup softened unsalted butter
  • zest of half a lemon
  • 4 leaves of basil julienned
  • 2 tbsp white wine
  • pinch of salt
  • pinch of freshly ground pepper



Mix your softened butter with the other ingredients in a bowl. You can serve it from this stage or wrap it for the fridge for later use.


Cut a piece of parchment paper to ~7x9 inches. Keep the long side facing you and mound your butter into the center into a line measuring ~4inches.


Fold the long side of the parchment overtop of the butter and roll it into a log.


Twist the ends like a candy wrapper to hold in place. Refrigerate until hardened.

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