Roasted Carrots with Epicurean Maple Syrup Flavored Butter

February 6th, 2019

How to Finish a Dish With Compound Butter


Recipes for making your own compound butter abound on the Internet. You don’t have to look far to find images of perfectly rolled butter logs infused with herbs, spices, and even freeze dried fruits. There’s a reason these photos and recipes are so prevalent: compound butter is delicious and makes cooking simple.

And Epicurean’s packaged compound butters make cooking even simpler. Our compound butters are ready-to-go and already infused with the sweet and savory tastes you love.

How to Use Compound Butter

While you can incorporate compound butter (which, by the way means flavored butter) at the start of the cooking process—say, as you sauté your onions—it’s not what we recommend. That’s because all those extra hints of spice or herbs will cook out if you introduce the butter too soon. When you eat something with Epicurean Butter, we don’t want you to think that there’s only a hint of flavor. We want you say, “wow, that’s some delicious <enter favorite flavor here>!”.

To achieve that “wow factor,” it’s best to finish a dish with compound butter—that’s why compound butter is also sometimes called “finishing butter”— and start the dish with whatever butter or oil you typically cook with. Then, when the dish is complete and you are ready to dig in, add your tablespoon or two (or three) of compound butter and allow it to melt delicately from the heat of the already cooked dish.

Often we will leave the butter alone on a piece of meat or fish and let it do the job itself, but if it’s a vegetable, we will stir or toss before serving for equal distribution.