Creole-Style Compound Butter
Now here’s a savory compound butter that’s as versatile as it is delicious. Use it to baste or marinate steak, pair it with your favorite seafood, or make it part of your pasta sauce. It also does the trick as a spread for freshly baked bread.
Check out our other compound butter recipes for more flavorful variety:
PREP 15 min COOK 10 min READY IN 25 min Serves 3 cups
- 1 tbsp Creole seasoning blend
- 2 cloves garlic paste
- Zest of 1 lemon
- 1 tbsp fresh chopped parsley
- 1 tbsp minced shallot
- 1 tbsp olive oil
- 1 tsp coarse salt
- 1.5 sticks (12 tbsp) softened, unsalted butter
- 1 tsp lemon juice
- Whisk together the Creole seasoning blend, garlic paste, lemon zest, chopped parsley, minced shallot, and olive oil. Allow it to sit at room temperature for 10–15 minutes.
- While waiting, blend the salt into the softened butter in a large mixing bowl.
- Add the olive oil mixture to the butter mixture and blend thoroughly until completely incorporated. While combining, add the fresh lemon juice and continue whisking until well blended.
- The compound butter can be used immediately after blending, or it can be stored in the refrigerator in a sealed container for up to 2 weeks.
- For longer storage, the butter will last up to 6 months in the freezer. To freeze, scoop the compound butter into the center of a sheet of parchment paper and roll the sheet into a log about 2–3 inches in diameter. Roll the ends of the parchment paper tightly then wrap with heavy-duty aluminum foil.
- Place the roll on a flat surface in your freezer for 24 hours.
- Remove from the freezer, slice the butter roll every ¼ to ½ inch, then put the slices back into the freezer in a sealed container.
- Remove only what you need when serving and allow it to rest on the counter for 30 minutes before use.