Compound Butter Recipe = That’s Easy!

This recipe is à la Richard or as we say in the Northland – is it ready, yet? ‘Cause I am hungry.

Friends invited me to go apple picking last weekend with Richard. It’s tradition that we have had for years.  I take photos and this time we were in Waconia at Deardorff Family Farms – that is a fun place.  A beautiful farm with traditional Barn turned into a venue for apple tourists and a winery.

Deardorff Family Farms
Waconia, Minnesota 2012

After a leisurely picking in the apple orchard, there was a surprise picnic from our Northfield friends.  There we sat at picnic table under the shade trees enjoy a glorius day in the country.

Picnic at Deardorff
Family Farm

Back in the village of Meeples, when I dropped Richard off I stopped in for a breather. “I am going to make compound butter.” Richard showed me some softened butter that he had ready at hand.

Compound butter is good to make and freeze. When you make fish or vegetables, slice off a pat and let it melt on top.  It makes an ordinary meal taste special.

I grabbed my camera and started shooting.


Softened butter – 4 ounces or 133 grams

1 clove of garlic grated or rasped

½  large shallot grated or rasped

1 tablespoon of lemon juice and a little lemon zest

3 tablespoons of fresh herbs minced

parsley, thyme, dill or any combination that you have at hand

Here are the steps to make compound butter:

Grate garlic into butter

Grate Shalott into butter

The artist chops with speed and skill.

Chopping Fresh Herbs

Chop the Fresh Herbs

The Antique Chopper

Herbs with Softened

Add a pinch of salt and pepper here, but just a little  salt because the butter has salt.  Also add the lemon and lemon zest.

Mix the the herbs gently
into the butter

Next cut a sheet of parchment paper and some cling wrap to spread the butter mixture on the parchment first.

Preparing the Compound Butter Wrap

Shape the butter thusly:

Spread the butter on
the parchment

Finish shaping.

Shape the butter
for wrapping

Now for the roll-up procedure:

Roll and press the ends
of the wrapper

Wrap Compound Butter in
Plastic Wrap

Ready to Freeze Compound Butter

The whole procedure took about 10 minutes.  (What? I can do that.)

It’s not too late to go apple picking!

Recipe courtesy of Richard Lafortune.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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