Restaurant Style Compound Butter is the restaurant secret ingredient that makes everything taste richer and more delicious, especially vegetables!
Restaurants specialize in decadence and taste without regard for calories, and it shows in every delicious bite. A lot of restaurants use their own pre-made restaurant style compound butter to flavor their vegetables and meats. It is surprisingly easy to make and it can be stored in the freezer where you can just take a chunk of it whenever you need it.
If you have never tried this, let me tell you there are more uses for this restaurant style compound butter than you can imagine – it is an amazing addition to just about everything!
About the Ingredients
- Butter – we use regular salted butter at room temperature. Unsalted butter can also be used.
- Kosher salt – 2 teaspoons, but if you don’t have kosher salt, 1 teaspoon of table salt or fine sea salt can be used instead.
- Anchovy paste – This little ingredient is optional but it adds so much depth to this compound butter so we recommend using it if you can.
- Garlic – The hearty garlic flavor of this compound butter comes from using 4-5 cloves of fresh garlic. Prepackaged minced garlic can also be used but it is not as potent so you may need to use more. Do not use garlic powder.
- Shallot – we love the mild, mellow flavor of shallot in this compound butter but scallions (green onions), white onion or yellow onion may be substituted.
- Fresh chives – fresh is best but in a pinch, 1 teaspoon of dried chives may be used.
- Fresh parsley – as with the chives above, fresh is always best but 1 teaspoon of dried parsley may be used in place of the fresh.
How to make Restaurant Style Compound Butter
There are more uses for this restaurant style compound butter than you can imagine – it is an amazing addition to just about everything and it stays tucked in your refrigerator or freezer until you need it!
In the bowl of a stand mixer with a paddle attachment, cream the room temperature butter on medium speed until it has almost doubled in mass and it has lightened to a yellowish-white color, about 5 minutes.
Scrape down the sides of the bowl as necessary.
Add salt, pepper and anchovy paste (if using) to the creamed butter and process for an additional minute until well combined.
A note about Anchovy Paste: Anchovy paste is optional in this recipe but if you can, USE IT! Anchovy paste in a tube is inexpensive, it keeps for a really long time and doesn’t make your food taste excessively fishy. Instead, according to bon appetit magazine, “it lends it a deeper flavor, boosting the qualities of other ingredients.” (We happen to keep it on hand but not everyone does and it is not a vital part of this recipe. It adds, but if it is missing it does not subtract from the taste.)
In a small food processor finely dice garlic cloves, shallot, parsley and chives for 30 seconds to 1 minute.
Add the garlic mixture from the food processor into the creamed butter in the bowl of the stand mixer.
Beat on low speed for 2 minutes.
Scrape the sides of the bowl and beat for two additional minutes until well incorporated.
Place bowl into refrigerator to chill for 30 minutes before storing (see below).
How to Store Restaurant Style Compound Butter
The Restaurant Style Compound Butter must be either refrigerated or frozen.
Once the butter has chilled, remove from the refrigerator. Transfer the butter into an airtight container and store in the refrigerator or freezer, or form into a “butter loaf”.
What the heck is a Butter Loaf?
To create a butter loaf, spoon the Restaurant Style Compound Butter onto a generous sheet of waxed paper. Form into a roll, twisting the ends of the wax paper to seal.
Place into the refrigerator or freezer and store until ready to use. When ready, just cut off as much as desired, re-wrap and place back into the freezer.
How to use Restaurant Style Compound Butter
The restaurant style compound butter is stored in the refrigerator or the freezer.
To use, cut off the desired amount and use to season vegetables, mushrooms, potatoes, steak or pasta.
Trust me, you will not be disappointed. This is good on everything!
How much Restaurant Style Compound Butter should you use?
There really is no set amount. Add as much or as little as you want depending on what you are using it on! We have found many creative uses over the years (mashed potatoes, veggies, on steaks…) and this is something that we always have on hand. Seriously love this stuff! Try it – maybe you will too!
Quick & Easy Video: Making Restaurant Style Compound Butter
Other Side Dishes You May Like
Southwestern Quinoa Salad – bursting with garden fresh veggies and beans and tossed in a bright honey lime vinaigrette.
Simple Sauteed Zucchini with Lemon – Pan sauteed crisp but tender zucchini lightly coated in a lemon butter sauce.
Pan Fried Brussels Sprouts with Bacon – Brussels sprouts can be delicious! Keto friendly too!
Crispy, Creamy, Cheesy Mashed Potato Puffs – Use leftover mashed potatoes to create these delicious baked puffs that everyone loves!
Dill Pickle Pasta Salad – a different twist on a BBQ favorite. You’ll be back for seconds, it’s just that good!
Restaurant Style Compound Butter
Ingredients
- 2 cups butter room temperature
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 tsp anchovy paste optional
- 4-5 large cloves of garlic
- 1 small shallot about 2 tbsp
- 1 tbsp fresh chives 1 tsp dried
- 1 tbsp fresh parsley 1 tsp dried
Instructions
- In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed until it has almost doubled in mass and it has lightened to a yellowish-white color, about 5 minutes.
- Add salt, pepper and anchovy paste (if using) and process for an additional minute until well combined.
- In a small food processor finely dice garlic cloves, shallot, parsley and chives for 30 seconds to 1 minute.
- Add the garlic mixture from the food processor into the creamed butter in the bowl of the stand mixer. Beat on low speed for 2 minutes.
- Scrape the sides of the bowl and beat for two additional minutes until well incorporated.
- Place bowl into refrigerator to chill for 30 minutes.
- Once the butter has chilled, remove from the refrigerator and spoon onto wax paper. Form into a roll, twisting the ends of the wax paper to seal.
- Store in the refrigerator or freezer until ready to use.
- To use, cut off the desired amount and use to season vegetables, mushrooms, potatoes, steak or pasta. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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