Compound Butters

Compound Butters

Photography: Christina Holmes

Source: Martha Stewart Weddings, Spring 2013


For the Asian Nori, Sesame, Ginger butter

  • 1 lb. salted butter, softened
  • 3 tablespoons white sesame seeds
  • 3 tablespoons black sesame seeds
  • 2 dried nori sheets, julienned
  • 2 tablespoons ginger, grated

For the Turmeric and Mustard Seed butter

  • 1 lb. salted butter, softened
  • 4 tablespoons dried ground turmeric
  • 2 tablespoons of dried mustard seeds

For the Lemon Basil Pesto butter

  • 1 lb. salted butter, softened
  • 4 oz. pre-made pesto
  • Zest of one lemon

For the Smoked Chipotle and Lime butter

  • 1 lb. salted butter, softened
  • 6 tablespoons dried ground smoked chipotle powder


  1. Cream together by hand or in a Kitchen Aid (if making the lemon basil butter, fold in lemon zest after you have creamed the butter and basil). Salt and pepper to taste.

  2. Place butter the edge of a long sheet of parchment paper and roll into the shape of a 2-inch round log approximately 12-inches long, twisting the ends and wrapping in foil. Freeze till firm and then place in the refrigerator. Slice into "coins" as needed.


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