Make Compound Butters: Easy Recipes For Every Dish Now
A compound butter is softened butter with something mixed through it, chilled back into a log. It is the cheapest way to add flavour to anything off a grill.
Last updated: September 2, 2026 · Originally published September 3, 2024
Use it to baste a brisket, melt it over roasted vegetables, or stir it through pasta. It takes five minutes and keeps for weeks, which is a better return than almost anything else you can make. Simple, and it will make your taste buds sit up and take notice.
Now, the beauty here is the endless possibilities. Stock your freezer with these bad boys, and you’ve got a game-changer ready to roll. Best part? They’re quick—mix ‘em, roll ‘em, freeze ‘em, and you’re set. Pro tip from the pit: let that butter soften up real nice before you start mixin’, or you’ll be fightin’ it harder than a stubborn pork shoulder.
How to Make Compound Butters for Every Dish
There is nothing difficult about it. Below are five, each built for a different job. Soften the butter properly first; that is the only step people get wrong.
Make Capers and Horseradish Compound Butter
- 2 sticks (1 cup) of butter
- 1 tablespoon of creamed horseradish sauce
- 1 tablespoon of capers, finely chopped
Mix this trio in a bowl ‘til it’s one big happy family. This one’s got a bite that’ll stand up to a thick steak, a juicy burger, or even a slab of mackerel or tuna fresh off the smoker. Tangy, bold, and ready to roll.
Make Shallots, Tarragon, and Red Wine Compound Butter
- 1 large shallot, finely chopped
- 1/2 cup red wine
- 2 tablespoons fresh tarragon, finely chopped
Simmer that shallot and wine down low and slow in a pan ‘til it’s just a teaspoon of goodness—kinda like reducin’ a mop sauce. Cool it off, then work it into the butter. Slather this on grilled meats or roasted veggies, and you’ll taste the hickory-kissed magic.
Make Honeyed Blood Orange Compound Butter
- 1 heaping tablespoon blood orange marmalade (finely chop large rind pieces)
- 1 teaspoon honey
This one is quick and unusually versatile. Use it on baked ham, grilled brioche, or over dessert.
Make Dill and Lemon Compound Butter
- 1 cup (2 sticks) of butter
- 2 tablespoons chopped dill
- Grated peel of one lemon
Fresh, zesty, and built for fish—this butter’s got a citrus kick that’ll make seafood sing. For instance, slap it on some smoked trout, and you’ll wonder why you didn’t try this sooner.
Make Chipotle and Maple Bacon Compound Butter
- 1 tablespoon finely chopped crispy bacon
- 2 sticks (1 cup) of butter
- 1 tablespoon maple syrup
- 1 teaspoon chipotle chili paste
This here’s a smoky, sweet, and spicy beast—perfect for pork, chicken, or grilled veggies. Mix it up, and watch your dishes hit a whole new level of BBQ glory. That chipotle heat? Pure fire.
How to Shape Your Compound Butter Log
- Spread your mixture down the center of a 14-inch x 14-inch greaseproof paper square.
- Fold one long end over the butter and roll toward you to form a log.
- Twist one end, then hold it while twisting the other end in the opposite direction.
Once you’ve got that log shaped, chuck it in the freezer. Later, slice off a hunk whenever you need to bring the smoke to your plate.
Explore more butter recipes to keep your cookin’ fired up. Alternatively, swing by The Modern Proper for extra tips on how to make compound butters.
Ready to make compound butters? Share your favorite recipes or tips in the comments below!
Why You Should Make Compound Butters
Makin’ compound butters ain’t just about flavor—it’s about ownin’ your kitchen like a pit boss. Infuse that butter with herbs, spices, or whatever you’ve got, and you’ve built a tool that’ll deepen any dish. For example, it’ll finish a steak with a smoky edge or turn plain bread into somethin’ worth braggin’ about.
Plus, they’re easy to whip up ahead of time. Make a batch, freeze it, and you’ve got a quick draw for impressin’ folks. So, why not fire up these recipes today and bring some Tennessee grit to your table?
Interested in try some Beef Tallow but want to know the health benefits? Check out our article- Beef Tallow Cooking Benefits: What To Know Now
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BBQ Temperature Charts & Guides
Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.
Open the glossary →
