compound butter, three ways 🧈
if you love butter keep reading
HEY! I’m aware that it’s tuesday and this newsletter was supposed to go out on sunday lol. I promise I will get better at this (one day). sometimes I have a busy weekend and my post doesn’t go out on time! sue me!!! but for real I had a really fun weekend with a couple friends visiting and we took them to all of our go-to spots, plus we finally made it to Dunsmoor for dinner which was FAB. also I was starting to move into my new house this weekend so I have a more legit excuse outside of having fun!!! sneak peak below and I’ll be sharing some fun home decor content on tiktok so stay tuned.
anyway, I owe you guys more recipes from my BUTTER PARTY. in case you missed it, I hosted a butter-themed dinner party for my birthday a couple weeks ago and it was basically my dream party. I shared my prep days in part 1, part 2 and part 3 and the full menu is below with the recipes I’ve already shared linked. today I’m sharing the recipe for my three compound butters with you — these were so perfect alongside our homemade sourdough focaccia and roast chicken and I loved polling the group to see what everyone’s favourites were hehe.
THE MENU
compound butters (recipes below):
hot honey harissa butter
roasted garlic + herb butter
sea salt lemon butter
roast chicken with garlic herb butter
butter lettuce salad with champagne vinaigrette + sesame hazelnut crunch
roasted sweet potatoes with whipped goat cheese, brown butter + pistachios (recipe coming soon)
pistachio olive oil cake with lemon swiss meringue buttercream (recipe coming tomorrow)
THE RECIPE
compound butter, 3 ways!
hot honey harissa butter:
8oz (1 cup) good quality butter, room temp
1 heaping tbsp harissa paste (use more or less depending how spicy you like it)
1 tbsp hot honey
a few pinches of sea salt, if butter is unsalted
place your butter in a large bowl or food processor. add harissa paste, hot honey and a pinch of salt, then either mix with an electric mixer or blend in a food processor until smooth. taste and add more harissa/honey/salt as needed. store in an airtight container in the fridge for up to a week!
roasted garlic herb butter:
8oz (1 cup) good quality butter, room temp
1 head of garlic
2 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh chives
a few big pinches of sea salt, if butter is unsalted
to roast your garlic: cut off top of garlic head to expose cloves, then place on a piece of parchment or tinfoil and drizzle with a bit of olive oil + a pinch of sea salt. wrap tightly to cover the top, then roast in the oven at 425F for 30-40 minutes until cloves are golden brown and jammy. remove, let cool, then squish cloves out of their skin into a bowl or food processor.
to the bowl or food processor, add your softened butter and herbs to the roasted garlic. mix with an electric mixer or blend in a food processor until smooth. taste and add more salt or herbs as needed. store in an airtight container in the fridge for up to a week!
lemon sea salt butter:
8oz (1 cup) good quality butter, room temp
zest of 1 lemon (washed)
a few big pinches of sea salt
place your butter in a large bowl or food processor. add lemon zest and salt, then either mix with an electric mixer or blend in a food processor until smooth. taste and add more lemon and/or salt as needed. store in an airtight container in the fridge for up to a week!
HOT TIP: I had a bunch of leftover butter and they worked so well in other applications too. my recommendations:
melting the garlic herb butter on popcorn
cooking scrambled eggs in the hot honey harissa butter
spreading the lemon sea salt butter on toast with jam
I’ll be back with another post for my paid subscribers tomorrow because I’m behind! woops! love y’all hope you’re having a great week :)