How To...

How To: Make Your Own Flavoured Butter

How To: Make Your Own Flavoured Butter

(A.K.A. Compound Butter)


Two words that will change your life: compound butter. Deceptively simple to make, with endless possible flavour combinations, compound butter is an amazing way to jazz up everything from steak to chicken breast. You can melt it on top of your favourite quick cooking cuts, roast your veggies in it, stuff chicken breasts with it - we could go on! We’ve made a list of four of our current favourite compound butter recipes to get you started, but don’t be afraid to get creative with it - the world is your oyster!

(Note that we haven't included quantities in our recipes here - this is because you can pretty much go by personal taste when it comes to compound butter, and also so you can make as much or as little as you like!)


    1. Let your butter come up to room temperature, so it’s nice and soft, and will mix easily.
    2. Finely chop any herbs you’re using, crush/chop or mince any garlic, crumble any cheese! In a small bowl, add your flavourings to the butter and fold them evenly through. Our Ashgrove Butter comes to you salted, but you can add a little extra salt at this stage if you like, depending on how salty you like your butter.
    3. From here, pop your butter onto a piece of baking paper or glad wrap and roll it into a log. Tie up your ends and pop into your fridge or freezer until the butter log is firm and voila!

Sage and Garlic Butter

(Gorgeous with everything, but goes especially well with chicken or melted over baby potatoes):



Blue Butter

(Once you try this on your steak you will never go back):



Truffle Butter

(Pairs beautifully with steak or chicken):

  • Ashgrove Grass-Fed Butter
  • A dash of truffle oil
  • 1 or 2 dried porcini mushrooms (soak these in some warm water for a few mins before finely slicing)
  • A pinch of pepper



Lemon, Herb & Garlic Butter

(Beautiful with fish, veggies, steak, chicken - basically everything!):