Compound Butter is such a wonderful thing to make, because there are absolutely NO rules to making it! You can be as creative as you want and always yield delicious results! Besides, it never hurt to add some “umph” to your weeknight meals. I was inspired by an episode of Pioneer Woman in which she made a compound butter for corn on the cob. I was pretty ambitious for my first try at making my own, and ended up with 3 separate butters! Below is the recipe for the first butter, a Mustard Dill flavor, but I will post additional variations as well.
Mustard Dill Compound Butter
Goes great on salmon or any type of seafood
- 16 tbsp Butter (Unsalted (Room Temperature))
- 2 tbsp Stone-Ground Mustard
- 1 tbsp Fresh Dill
- 1 tsp Red Wine Vinegar
- 1 pinch Sea Salt
- Add all ingredients to a large glass or steel mixing bowl. Fold ingredients until well incorporated. An electric mixer works best, but I used a silicone spatula with effective results.
- Place a medium-size piece of plastic wrap onto a clean, flat surface. Using silicone spatulas, spoon the butter mixture out of the bowl and onto the center of the plastic wrap.
- Form the butter into a log shape by pulling the plastic wrap over the butter and gently rolling the mixture until it resembles a log. Twist both ends to seal it, and immediately place in the refrigerator until ready to use.