4 Compound Butter Recipes to Make Any Fall Meal Feel Gourmet

We’re not turning our backs on summer just yet, but our mouths are starting to water thinking of the Fall flavors that are just around the corner. Whether you start prepping now or hold off for another month or two, consider whipping some compound butter to freeze for later use. These are so easy and provide an instant pat of flavor when added to a dish or placed on the table. No doubt they will make for an impressive addition when you’re hosting family or friends this Fall. 


Compound butter, also known as herb butter, is as easy to make as it is delicious. It is essentially a stick of butter seasoned with herbs or spices that can be used in many different ways. You can keep it simple with just herbs, pre-made sauces, and seasonings or make it a little more complex with caramelized shallots, roasted garlic, bacon, cheese or making your own flavorings to add. The one essential ingredient - Butter! The rest is completely up to you. Here is the basic recipe for making any compound butter and four of our favorite Fall flavor combinations.

Basic Compound Herb Butter 

  • 1 stick unsalted butter, softened
  • 2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary and oregano)
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Combine 1 stick of room-temperature butter with herbs, salt and pepper in a medium bowl. Mix using a hand mixer, in a food processor, or by hand with a fork until the butter is smooth and the ingredients are well combined.

Lay out a sheet of plastic wrap or parchment paper on a flat surface. Spoon the butter onto the plastic wrap and roll into a log. Twist the ends and fold over to seal. If used immediately, the butter can be spooned into a small jar for serving.

The butter can be used within a week for the best flavor or stored in the freezer for three to four months. Slice pats from the butter log to use as needed.

TIP: Using unsalted butter allows you to control the amount of salt added. You can also use salted butter then reduce or remove the additional salt.

Maple Sage Butter

  • 1 stick unsalted butter, softened
  • 1 tablespoon pure maple syrup
  • 2 tablespoons chopped fresh sage
  • ½ teaspoon salt

Use the basic recipe above and incorporate maple, sage, and salt into the softened butter and form into a log

Caramelized Shallot and Thyme Butter 

  • 1 stick unsalted butter, softened + 1 tablespoon for caramelizing
  • 1 large shallot, finely diced 
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

 To caramelize the shallots, heat a small skillet over medium-low heat and add 1 tablespoon of butter to the pan until melted. Add the chopped shallots and cook until browned, stirring often, about 8-10 minutes.

Once the shallots are caramelized, use the basic recipe above and incorporate shallots, thyme, salt and pepper into the softened butter and form into a log.

Apple Cinnamon Butter 

  • 1 stick unsalted butter, softened
  • 3 tablespoons applesauce, unsweetened
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon granulated sugar (optional)

Use the basic recipe above and incorporate applesauce, cinnamon, salt, and sugar into the softened butter and form into a log.