Compound Butters {a must have for the holidays}

17 | November 7, 2011

There is nothing more simple to make that produces such an elegant outcome than a compound butter. It is one of my favorite little tricks for entertaining and always adds a pop to a dish. Placing a small bowl of compound butter on a holiday table brings an extra bit of glamor to a meal and will have your guests talking. A compound butter is basically a butter with added ingredients that produces a flavored butter and can change a meal completely! Practically anything can be combined with softened butter and it takes only minutes.

Recently, I was asked by Kerrygold, the makers of pure Irish butter and cheeses, to create a usage for their new Kerrygold Naturally Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter as part of a contest between a few selected food bloggers. Naturally I said yes. I mean how could anyone say no to butter? And Kerrygold isn’t just any plain butter but an all-natural butter that uses milk from grass fed cows.

Their new Naturally Softer Pure Irish Butter is unlike that of many soft spreads out their that contain oils and additives. Kerrygold just contains two ingredients: cream and salt and I have found with it’s smooth consistency it is perfect to use for a compound butter. Their new Reduced Fat Pure Irish Butter is just as good and great to use for a compound butter as well. With 25% less fat than traditional butter and 50% less sodium, Kerrygold’s Reduced Fat Butter is a wonderful choice if you are cutting down on fat and sodium but still want natural ingredients (just cream and salt) and delicious butter flavor. The taste of both Kerrygold Softer Pure Irish Butter and Reduced Fat Irish Butter is unbelievable!

Now lets get onto those compound butters, shall we? Like I said earlier a compound butter can be made with your favorite flavors and spices. Here are two intensely delicious butters to add a kick to practically anything you would use butter with. The first compound butter is a Pumpkin and Spice Compound Butter. Perfect for the holidays or an indulgent treat on breads, pancakes, waffles, or french toast. The second is a reduced fat Roasted Garlic and Herb Compound Butter that will add falvor and depth to sauteed, grilled, or roasted meats, seafood, and vegetables without the extra fat.

*cooks note: today I’m using both Kerrygold Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter that come in 8 ounce tubs. One 8 ounce tub equals 2 (4oz) sticks of butter.

Pumpkin and Spice Compound Butter makes 8oz

  • 1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
  • 2 1/2 Tbs pumpkin puree, fresh or canned
  • 2 Tbs brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)
In a food processor, place all ingredients. Process until everything is combined and smooth. * If you do not have a food processor, set the butter at room temperature for 5 minutes, place in a bowl with remaining ingredients and stir to combine.

Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.

…now for the Roasted Garlic Herb Compound Butter.
Just give me a loaf of bread and a knife.

Roasted Garlic and Herb Compound Butter makes 8 ounces

  • 1 head of garlic
  • 2 Tbs fresh thyme, chopped
  • 1 Tbs fresh parsley, chopped
  • 1/2 Tbs fresh oregano, chopped
  • 1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)
Preheat oven to 400°F. Cut the very top off of the head of garlic. Tightly wrap the head of garlic in aluminum foil and place on a baking sheet. Place the baking sheet in the oven and roast 45 minutes. Remove from the oven, discard the foil and set aside to cool.
Once the garlic has cooled to the touch, remove the garlic cloves from the head by simply squeezing the head of garlic from the base with your fingers. Place the roasted garlic cloves into a food processor with the herbs and butter. Process until the butter, herbs and roasted garlic are creamed together and smooth.

Serve right away or store in an air-tight container in the refrigerator.

Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Kerrygold. I was not required to write a positive review. The opinions I have expressed are my own. 

    Comments

  • Carrie


    Ohhhh, have I told you that you are the wind beneath my buttery wings?? These sound amazing and Kerrygold…Ohhhh yes!

  • Jennifer @ Mother Thyme


    These are 2 fantastic recipes! You are right, these are must have for the holidays. These sound delicious and can be used for a variety of recipes. You have inspired me to try these!

  • maggie


    OMG! Knock me to the ground why don’t you. Will be making this for thanksgiving!

  • sarah


    I made both of these last night to try out before I serve for Thanksgiving. I had never used Kerrygold before and I’m glad I did. This is now a favorite!!!!! Thanks

  • kathy r


    I made the pumpkin and you just sent me to the moon. If I’m not careful I will finish it in just a matter of days all by myself.

  • Tiffany {A Clove of Garlic}


    Sounds amazing! I want to stop by your house RIGHT NOW. Too bad I don’t really know you, because other wise I would be there trying these, especially the garlic and herb one with the dino kale. YUM!

  • megan O'Connor


    I love Kerrygold. It’s pretty much all we use but I never thought of mixing it with anything! I made the roasted garlic last night and I can’t even describe how happy I am! I can have a quick gourmet garlic bread any day of the week. Last night I used it on pasta and my husband ate seconds and said “Why don’t you cook like this more often” Thank you Sock Monkey Slipper Lady!!!!

  • kleigh


    I’ve seen about five of these recipes for Kerrygold going around lately and by far yours is the best! I like that these can be used whenever and not just for a special dish. I’m making the pumpkin today! It looks insanely amazing! Good luck hope you win.

  • Donna


    Compound Butters are a delightful treat that I have only enjoyed when out to dinner at restaurants. I have yet to try these at home but I will most certainly make some now. Thank you for these wonderful recipes!

    Leave a Comment

    Your email is never shared.
    Required fields are marked *