Thursday, February 12, 2015

Leek, Garlic & Peppercorn Compound Butter - Dispelling the Myths

Trust me, it's so easy!!  So when I first heard the words; "compound butter", I almost ran away screaming!!  I thought to myself; "another foodie terminology that will involve tons of effort and thousands of pots and pans that I have to clean"!
STOP!!  Come back, I promise, pinkie promise... it's easy!! ♥
I had these beautiful rib eyes, "what oh what is a girl to do with them"?  Lovingly grill these babies and add that amazing compound butter.  That my friends is; LOVE IN A BITE!

What is compound butter you ask?  Aha!!  Well compound butter is a stick (or two) of butter that you  have flavored with whatever herbs, spices, zests you want to put in there.  It's simply a stick of butter that you have room temp softened and then add your favorite flavors too.  Then, once mixed, you place the ingredient softened butter onto a piece of wax paper and shape into a log.  Wrap, place back into the refrigerator and once hardened again, you simply slice off a piece (hunk if you may) and place directly on your protein or veggie of choice.  

 See, I told you it was easy!!  Not only is it easy, it's absolutely worth the minimal effort you take into making it.  Stored in the refrigerator, you can enhance any protein or veggie dish in a heartbeat!!  Plus you can add whatever ingredients you want to it to make it your own. Think lemon zest w/ some fresh parsley and garlic over nice pork chops...
Or say some fresh mint/dill with garlic and peppercorns & lemon zest over a nice piece of salmon.  Right? 
I know!! All for very little calories, but bursting with flavor!

Ready for this amazingly simple recipe?  Here we go;

Prep time: 15 minutes
Cook time: 5 minutes
Yield:  1 log of compound butter

1cup leeks sliced, (I used the greens)
1 tbs butter
1 tbsp peppercorns, crushed
2 medium cloves garlic, diced fine
1/8 tsp salt
1 stick unsalted better, softened at room temp - (if you are using salted butter, omit the salt above)

- Slice your leeks and set aside, gather the rest of your ingredients. Prep as necessary, dice your garlic, crush your peppercorns.

-In a saute pan, add your 1 tbsp of butter and once melted, add your leeks till they are nicely softened but not browned.  Take off heat and cool. 

-Once your leeks are cooled, in a medium bowl add your butter, garlic and spices.  

-Finally add your leeks and stir to thoroughly incorporate.

-Taking a piece of wax paper, lay on flat surface.  I also like to add a piece of plastic wrap over the wax paper.  It just makes for easier peeling in my opinion.  What? 
Add your now compound butter onto the edge of your wax paper and shape into a vertical log.  You don't have to be precise.

Doesn't that look good?  I know!

-Taking the edge of the wax paper, roll over the log and continue rolling until the log is shaped and adjust with fingers so it's uniform if needed.

 -Place in refrigerator for about 1 hour till nice and firm.  Unwrap, slice and enjoy the goodness.


See I told you it was easy!  You can store this in a plastic container in the refrigerator for about 2-3 weeks, if it even lasts that long, not in my house!
I hope you make this, you will be as addicted to compound butter as my family, friends and I are as well.

Till next time!

Dishin with Didi


  1. Wow - I wish I had this for supper tonight. Beautiful.

    1. Thank you so much my friend Susie!! ♥

  2. This is a taste of heaven Didi. I love your clear step by step recipes. The compound butter is such a fantastic idea. Thank you for sharing!!

    1. Thank you so much my dear friend, very simple as you can see, but bursting with flavor!

  3. Wow! Didi!!! I am thinking this butter could be used on anything... even an old tire... and it would taste great! But the steaks are perfect!

    1. Hahaaa, my Kecia!! Even a tire she says! You slay me girl! This compound butter certainly is tasty that's for sure!! Thank you my friend!! ♥

  4. Delicious as always Didi!! I love compound butters, will have to try this one!!

    1. As you can see so very, very easy my friend Jan!