Equipment
Ingredients
Main
- 100 g unsalted butter, cut into 15g pieces
- 30 g tarragon, chopped
- 30 g chives, chopped
- 30 g thyme, fresh leaves removed from stems
- 30 ml lemon juice
- 1 g black pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 142 kcal
- Protein
- 2 g
- Carbohydrates
- 4 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 6 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 36 mg
- Potassium
- 208 mg
- Calcium
- 87 mg
- Iron
- 2.6 mg
- Magnesium
- 28 mg
- Phosphorus
- 13 mg
- Zinc
- 0.1 mg
- Vitamin A
- 169 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 11 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place 85g of the butter pieces into a glass measuring cup. Heat in the microwave on high for 20 seconds until the butter is softened but not liquid.
Add the remaining 15g of butter, chopped tarragon, chives, thyme leaves, lemon juice, and black pepper to the cup. Stir the mixture vigorously until all ingredients are thoroughly incorporated.
Chef's Notes
- Ensure your butter is at the right temperature – softened, not melted. Overheated butter will result in a greasy compound butter and can cause the herbs to cook.
- For the best flavor, use fresh herbs. Dried herbs will impart a different, less vibrant flavor profile.
- Taste and adjust the seasoning, especially the lemon juice and pepper, before chilling. The flavors will meld and intensify as it rests.
- When shaping the butter, place it on parchment or plastic wrap and roll it into a log. This makes it easy to slice and store.
Storage
Refrigerator: 1 week — Store in an airtight container or wrapped tightly in parchment paper.
Freezer: 3 months — Wrap in plastic wrap and store in a freezer-safe bag.
Reheating: Bring to room temperature before serving; do not microwave to soften as it will break the emulsion.
Troubleshooting
Butter has melted into a liquid state
Cause: Microwave power was too high or time was too long
Fix: Place the cup in the refrigerator for 5-10 minutes until it begins to solidify, then whisk to restore texture
Prevention: Heat in 5-second intervals and check consistency frequently
Cultural Context
Compound butters, often called maître d'hôtel butter, are a classic French culinary technique used to enhance the flavor of meats, fish, and vegetables. They originated in French bistros and restaurants as a simple yet elegant way to add richness and aromatic complexity to dishes.
