This simple herb-walnut compound butter is perfect on steaks, prime rib, and chops! It is also a great addition to everyday meals but fancy enough for holidays and special occasions.
What is compound butter used for?
Compound butter is used to flavor grilled, baked, and fried meats after cooking. It provides extra buttery flavor to the finished product. You can also use it on fish, seafood, and vegetables.
We love this herb-walnut compound butter! It’s fantastic dolloped onto a steak or grilled vegetables or fish. This savory butter combines three wonderful ingredients, toasted walnuts, fresh herbs, and silky butter. We’ve included two ways to make it! One is the traditional rolled and chilled compound butter. The second option is to make it right before serving.
If you are a vegan, do not despair! You can make this compound butter as well. Swap out the butter for vegan butter, and enjoy. We recommend trying a few alternatives first to see which one works best for this recipe.
Ingredients:
- Unsalted butter
- Toasted Walnuts
- Chopped chives (or rosemary, basil, oregano, parsley
- Real maple syrup
- Salt
- Paprika
How to Make Herb-Walnut Compound Butter
- Toast walnuts in a small skillet over medium-high heat for 2-4 minutes. Move walnuts around as they toast to avoid burning them.
- Once they become fragrant (smells toasted), remove them from heat and place them on a cutting board. Let walnuts cool for 8-10 minutes. Chop them into very small pieces.
- Combine softened unsalted butter and walnuts with the remaining ingredients.
- Option 1: Scoop the mixture onto a large piece of plastic wrap or parchment paper.
- Using wrap (or paper) as a guide, roll the butter into a log shape. It’s very important that it’s even and that the middle isn’t larger than the tips.
- Twist ends, tuck under and place into refrigerator for 2-3 hours before using.
- Unroll butter, cut off 1/2″ sized slices, and place on top of steaks, prime rib, or chops.
- Option 2: Combine ingredients as instructed above, and scoop the mixture into a serving dish. Use the desired amount as a soft compound butter.
Storing Leftovers and Recipe Variations
- Store the leftover butter mixture in an airtight container in the refrigerator for 10 days.
- *Change it up. Use toasted pecans, hazelnuts, or even roasted chestnuts instead of walnuts. Pecans and chestnuts are great flavor additions to pork and poultry, while hazelnuts offer a nice nuttiness to fish and vegetables.
Use Herb-Walnut Compound Butter on these recipes!
Try our other Flavored Butters:
Herb-Walnut Compound Butter
Ingredients
- 1 cup room temperature unsalted butter
- 1/3 walnuts, toasted and chopped
- 2 tablespoons chopped chives
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Instructions
- Toast walnuts in a small skillet, over medium-high heat for 2-4 minutes. Move walnuts around as they toast so they don't burn. Once they become a little darker in color and fragrant, remove from heat and place onto a cutting board. Allow walnuts to cool for 8-10 minutes. Chop into smaller pieces.
- Combine softened butter and walnuts with remaining ingredients. Option 1: Scoop mixture out onto a large piece of plastic wrap or parchment paper. Using wrap (or paper) as a guide, roll butter into a log shape. It's very important that it's even and that the middle isn't larger than the tips. Twist ends, tuck under and place into refrigerator for 2-3 hours before using. To use: unroll butter and cut off a 1/2" sized pieces and place onto top of steaks, prime rib, or chops.Option 2: Combine ingredients as instructed above, and scoop into a serving dish. Use as a soft compound butter.
- Store leftover butter mixture in an airtight container in the refrigerator for 10 days.
- *Change it up. Use toasted pecans, hazelnuts, or even roasted chestnuts instead of walnuts in the butter. Pecans and chestnuts are great flavor additions to pork and poultry, while hazelnuts offer a nice nuttiness to vegetables.
