Chef Rob's Compound Butters

Cuisine: American
Course: quick n easy, Side Dishes
5 from 1 vote
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Prep Time 20 minutes
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Total Time 20 minutes
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20 servings


Strawberry Butter

  • 6-8 fresh strawberries Hulled and finely chopped
  • 2 Tbsp powdered sugar
  • 1 Stick Prairie Farms Salted Butter Room Temperature

Honey Cinnamon Butter

  • 1 Stick Prairie Farms Salted Butter Room Temperature
  • 2 Tbsp powdered sugar
  • 1/4 Cup honey
  • 1 tsp cinnamon

Maître d’hôtel

  • 1 Stick Prairie Farms Salted Butter Room Temperature
  • 1 tsp lemon juice
  • 1 Tbsp parsley Minced


  • For Strawberry Butter: Combine the strawberries and sugar. Tip into a strainer and let sit 15 minutes. In another bowl, beat the butter until fluffy. Add the drained Strawberries and blend well. Store in an airtight container. Keep refrigerated between uses.
  • For Honey Cinnamon Butter: In a bowl, beat the butter until fluffy. Add the sugar, honey and cinnamon and beat until smooth. Transfer to an airtight container and store in the refrigerator.
  • For Maître d’hôtel: In a bowl, beat butter until soft. Add lemon juice and parsley*. Mix well. Transfer to a sheet of plastic wrap, roll tightly into a ‘sausage’ and freeze. *For Snail Butter, add 1 minced garlic clove, 1 tsp minced shallot, reduce the parsley to 1 tsp and 1 splash of Cognac or White Madeira or Semi-Dry Sherry.

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