51 compound butter recipes

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.

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.

Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.

BBQ corn cobs wrapped in bacon, cooked inside their own husks, served with garlic-chive compound butter. A smoky, juicy summer cookout classic with built-in seasoning.

Broiled French bread slathered with pistachio compound butter seasoned with lemon, oregano, and garlic. Crunchy, buttery, and on the table in 15 minutes flat.

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.

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.

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.

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.

Copycat Olive Garden Shrimp Cristoforo: shrimp sauteed in a homemade basil, garlic, and parmesan compound butter, then tossed with linguine. A restaurant-style shrimp pasta that comes together fast once the butter is made.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

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.

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.

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.