Compound Butter: Shallot Horseradish Chive

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Compound butter is an easy way to use fresh herbs to liven up the flavor of any dish!  I’ll show you how easy compound butter is to make.

Shallot Horseradish Butter. This shallot horseradish butter is guaranteed to bring a tasty new dimension to your grilled meats this summer!

Shallot Horseradish Chive Steak Butter.
Shallot Horseradish Chive Steak Butter on a New York strip steak.

Compound Butter, or beurre composé, is a classic French preparation, but if you’ve ever made a garlic-herb butter for a loaf of garlic bread, you’ve essentially made a compound butter.Herbs, spices, and sometimes even wine, are incorporated into softened butter. I prefer to use fresh herbs, and lately I’ve noticed that my local grocery store, has begun to sell “living” herbs, so you can snip off a bit, and then plant the rest!

In California, we essentially have a year-round growing season, which makes it easy to use fresh herbs, but if they are unavailable, you can substitute dried herbs. Compound butters are fun to experiment with, as you can mix any combination of your favorite herbs and spices to suit your taste. I only use unsalted butter when cooking or baking, as I prefer to add the salt myself. But if you do use salted butter, be mindful of when adding additional salt. I also only cook with kosher salt. You can read more about the differences between kosher and table salt here.

Shallot Horseradish and Chive Compound Butter
Chives, shallots and horseradish are blended into softened butter

Once the herbs and spices are added, it’s formed into a log and chilled. If you prefer to skip that step, just pack the butter into a small dish and chill. Allowing the compound butter to chill, also gives the flavors a chance to meld together and makes it easier to slice the butter.

Form the softened herb butter into a log and chill.
Form the softened herb butter into a log and chill.
Shallot-Horseradish And Chive Compound Butter
Shallot-Horseradish and Chive Butter on Flank Steak.

Although, it’s also common to press the composed butter into molds or small serving dishes. However you choose to serve compound butter, it is delicious on anything from grilled meats and seafood to steamed or grilled vegetables. Spencer’s favorite condiment for beef is horseradish, and I make a killer Creamed Horseradish Sauce for our Prime Rib at Christmas. Last weekend I experimented with this Shallot-Horseradish and Chive Compound Butter over a simple flank steak, and then again this past weekend on New York steaks for a BBQ. Spencer has been slathering the leftover butter on vegetables, chicken, and even a baked potato throughout the week.

Grilled steak with shallot-horseradish butter.

Have fun creating your compound butter. I hope that you enjoy it!

Shallot-Horseradish Chive Steak Butter.

Shallot-Horseradish And Chive Compound Butter

Cynthia
A simple compound butter with horseradish, shallots and chives that will enliven grilled meats, vegetables and potatoes.
5 from 1 vote
Course Appetizer
Cuisine French

Ingredients
  

  • 4 ounces unsalted butter softened, (1 stick)
  • 2 Tablespoons prepared horseradish (not creamed horseradish)
  • 1 Tablespoon finely chopped shallots about 1
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 Tablespoon minced chives

Instructions
 

  • In a food processor fitted with a blade, or in a small bowl blend first 5 ingredients, butter through pepper until smooth.
  • Check for seasoning, adding more horseradish, salt or pepper if necessary.
  • Mix in chives by hand. On a piece of plastic wrap or aluminum foil, form butter into a log, or press butter into a small dish.
  • Chill until firm. Slice and serve on steak, chicken or vegetables.
Tried this recipe?Let us know how it was!

Grilled Steak with Shallot Horseradish Chive Compound Butter.

Shallot-Horseradish-Chive Compound Butter. Perfect on beef, chicken, shrimp and veggies!
Shallot-Horseradish-Chive Compound Butter. Perfect on beef, chicken, shrimp and veggies!

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7 Comments

  1. Dear Cynthia, I love this compound butter. Fresh herbs are the best. We have such a short growing season here and it feels so wonderful to go to my herb pots and snip snip, using them fresh. I can imagine the horse radish is so flavorful with the steak!!! My mouth is watering.

    1. Thank you Allie! Yes fresh is always best, but I understand that not everyone has such a long growing season. Little window pots work perfectly!

  2. A fabulous compound butter. I usually just mix a little in a bowl since it’s just my husband and myself these days. How long do you think a roll of c.b. could freeze?

  3. 5 stars
    I’ve never made a compound butter before, but I really think this could take some dishes to the next level. Thanks for the recipe!

5 from 1 vote

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