Sometimes the most powerful thing in the kitchen isn’t a sauce or a slow braise—it’s a pound of butter. Herb Chili Compound Butter is the same bold, aromatic butter used in my Buttered Steak Bites, but it’s far too useful to stay tied to one recipe.
Soft butter whipped with fresh herbs, a little gentle heat, and a savoury backbone becomes a finishing move you’ll reach for again and again. It melts into hot food, clings to grilled meat, seeps into vegetables, and turns even the simplest slice of bread into something worth slowing down for.
This is a butter that works hard—with very little effort.
Why Compound Butter Belongs in Your Fridge
Compound butter is one of those chef tricks that feels fancy but it’s both practical and simple. You do the work once, then let that flavour elevate meals all week. A slab dropped into a hot pan deglazes to become an instant sauce. A spoon full stirred into warm vegetables adds depth instantly. And when you’re short on time, it quietly saves dinner.
This version leans herbaceous and savoury, with just enough chili warmth to wake things up—never overpowering, always balanced.
How to Use Compound Butter (Beyond Steak)
As a Finishing Butter:
• Melt over grilled or pan-seared steak, chicken, or pork
• Spoon onto roasted carrots, squash, or potatoes
• Toss with hot pasta and a splash of pasta water for an instant sauce
For Cooking:
• Use as the fat for sautéing mushrooms or greens
• Melt into rice, couscous, or farro just before serving
• Brush onto corn on the cob or grilled vegetables
Just Plain Old Bread and Butter—But Not So Plain
Let the butter soften slightly and serve it as a spread for your warm, crusty bread. That’s it. No garnish. No explanation.
It’s familiar, comforting, and quietly luxurious—the kind of thing you eat standing in the kitchen and then immediately plan to make again!
Herb Chili Compound Butter
- Total Time: 15 minutes
- Yield: 1 cup 1x
Description
This herb chili compound butter is rich, savoury, and endlessly versatile. Perfect for steak, vegetables, pasta, or simply spread on warm bread.
Ingredients
- 1/2 cup butter, soft, cubed
- 2 to 3 large garlic cloves, grated, pressed or finely chopped
- 3 - 4 Thai red chilies, finely minced, or 1/4 teaspoon dried chili flakes
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped cilantro
- 2 - 3 tablespoons thinly sliced green onion
Instructions
- In a bowl, add the softened butter, parsley, chives, garlic, chili flakes, lemon zest, and salt. Mix thoroughly until everything is evenly distributed and the butter is smooth and speckled with herbs. Taste, adjust seasoning if needed.
- Spoon the butter onto cling film or parchment paper, roll into a log, and twist the ends to seal. Refrigerate until firm, or freeze for longer storage. Slice and use as desired.
Notes
Storage Tips
• Refrigerate for up to 1 week
• Freeze for up to 3 months
• Slice straight from frozen as needed
- Prep Time: 15 minutes
- Category: Condiments
- Cuisine: French
