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Compound Butters 16 April, 2018 |

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  • 1 stick (1/2 cup) butter, room temperature
  • Plastic wrap
  • + Choose from mix-in combinations


Tarragon & Lemon:

2 tsp lemon juice 
1 tbsp dried tarragon 
1 shallot 
Black pepper, to taste 

Red Wine & Shallot:

100 ml red wine 
1 shallot, finely chopped 
1/2 bunch parsley 
Black pepper, to taste

Goat Cheese & Chive:

100 g chèvre/soft goat cheese 
1 tbsp finely chopped chives 

Smoked Chili:

2 tsp smoked paprika 
1 tsp dried chilli flakes 
Pinch dried oregano 

Bacon & Maple:

3 strips cooked bacon 
2 tsp maple syrup 


For Tarragon & Lemon and Red Wine & Shallot recipes prepare mix-ins as follows. For all other flavors, skip to step 2.

Tarragon & Lemon:
First, soak dried tarragon in lemon juice. Then pulse shallot in food processor.

Red Wine & Shallot:
Bring shallot and wine to a simmer in a pan and reduce until wine is almost totally absorbed, about 5-10 minute. Set aside to cool. Place butter, parsley and black pepper in food processor and pulse until combined. 

Place all the ingredients into food processor and pulse until combined.

Use a spatula to scrape down sides of food processor, and pulse again until everything is well combined.

Lay down a large section of plastic wrap on your workspace. Spoon the butter out into a rough log shape. Carefully begin rolling the plastic wrap around the butter mixture, then pinch the ends together and continue rolling to form a nice tight log. 

Tie off both ends of the plastic wrap into knots, and store in the fridge.

To serve, unwrap chilled butter log and slice into medallions.

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