House Compound Butter
Compound butter is pure plate polish. Salted fat carries herbs, citrus, and pepper right where you need it—on the slice, melting into the crust, waking up smoke without hiding it.
House Compound Butter
Chief Flame Tamer Michael McDearman
~1 Cup
10 minutes
French
Sauce
The Meat Hook
Compound butter is pure plate polish. Salted fat carries herbs, citrus, and pepper right where you need it—on the slice, melting into the crust, waking up smoke without hiding it.
Ingredients
8 Tbsp Unslated BUtter (1 stick or 113g - soft but cool)
¾ tsp Kosher Salt (to taste)
½ tsp Black Pepper
1 tsp Lemon Juice
½ Lemon Zest
2 Tbsp Parsley (finely chopped)
2 Tbsp Chives (finely chopped)
1 Small Garlic Clove (microplaned)
Directions
Mash all ingredients until completely smooth. Taste for salt/acid.
Scoop onto parchment, roll into a tight log, twist ends, and chill 1–2 hours. Slice into ¼-inch coins.
Pitmaster’s Tip: For steaks, add a single coin just as you slice—don’t drown the bark.