Dairy
Compound Butter
Compound butter is softened butter blended with herbs, aromatics, citrus, spices, or luxury ingredients, then rolled and chilled into a log for melting over steaks, vegetables, and bread. Maître d’hôtel, garlic, anchovy, and truffle butters are classic restaurant finishers. Make ahead, freeze slices, and melt on hot food. Salt carefully—many mix-ins are salty. Soften butter fully for even blending; rechill before portioning.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.75 g
- Saturated Fat 6.21 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.82 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 29.6 mg
- Sodium 76.8 mg
- Salt 0.19 g
- Total Carbohydrate 5.15 g
- Dietary Fibre 0 g
- Total Sugars 4.74 g
- Complex / starch 0 g
- Protein 7.96 g
- Water 73.8 g
- Energy 142 kcal
- Water 73.8 g
- Carbohydrates 5.15 g
- Sugars 4.74 g
- Protein 7.96 g
- Fat 9.75 g
- Saturated Fat 6.21 g
- Monounsaturated Fat 2.82 g
- Polyunsaturated Fat 0.29 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 28.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
- Minerals 430 mg
- Major Minerals 429 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 29.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.7 · vitamin-d: 0.4 · vitamin-e: 0.12 · vitamin-k: 0.6 ·
Minerals
Compound Butter of Butter: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French restaurant kitchens formalised compound butters for table service.
Maître d’hôtel and garlic butters became hotel and steakhouse staples.
Retail herb and specialty compound butters filled supermarket dairy cases.