Compound Butters for Summer

Because I love butter, because Vermont Creamery sets the butter bar and mostly because I’m about to elevate your summer grilling game. Let’s not waste any time and get right to it, shall we?

It’s no secret that I really love butter. And not in a gross Paula Dean put-all-of-it-on-all-of-the-things kind of way. I’d like to think I’m a little more civilized than that. I do, however, appreciate a good quality butter and am so not afraid to liberally slather in on a slice of toast or tuck an extra pat (or two) into my baked potato. Quality butter means better baked goods, the difference in a good or great veggie sauté and I you can really tell the difference when making a soup or finishing sauce. Good quality ingredients = a better end product. Period.

So it’s icing on the cake so to speak when my jobs entails creating recipes around products that I already dig. It doesn’t really feel like work, you know? Especially when you get to sit down at the end of the “work” day and enjoy the fruit of your labor. Or in this case, buttery goodness! My new-to-me favorite way to use Vermont Creamery’s cultured butter is to doctor it all up into a compound butter and use it on grilled meats and veggies. Or cornbread. Or popcorn. Or on a warm roll. Because, you guys? It’s ridic. Here are three super easy (and super delicious) Compound Butters for Summer!

Herb Garlic Butter: a classic for good reason! fresh herbs, flakey sea salt and lots of fresh garlic.

Basil, chives, dill, oregano and rosemary are what I used but you could literally use whatever herbs you fancy. The flavors are fresh and bright and would go with just about anything! Try this butter as a finishing touch on grilled fish, melted over oven roasted potatoes or slathered on a homemade biscuit or slice of crusty bread- my personal fave.

Maple Rosemary Butter: maple butter + rosemary + honey = an absolute drool worthy butter. Like holy amazeballs kind of good.

This compound butter is the perfect balance of sweet and savory and the fresh rosemary adds just the right amount of earthiness. It’s ridiculous on grilled pork tenderloin as we made twice last month because it was so good. I’m thinking it would be killer on popcorn and can I tell you that this will forever be my go to when I make cornbread?

Chili Lime Parmesan Butter: this compound butter is my ode to Mexican street corn. Salted butter + lime zest + chili powder + parmesan = your summers veggie’s new best friend.

While certainly a little more limited with how you might use it, it might be my favorite of the three. In the last few weeks, we’ve spread this butter beauty on corn (the obvious) but also used it on grilled zucchini and spread on a whole roast chicken. I feel like this would be awesome on shrimp or any kind of seafood and what about tucking a pat into a grilled turkey burger or finishing on a big giant ribeye? Let’s go with all of the above!

As always, thank you for reading. Have a safe and happy 4th of July and happy grilling! xo, Kelley

Garlic Herb Butter

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Ingredients

Garlic Herb Butter:

• 1/2 cup Vermont Creamy Unsalted Butter
• 2 tablespoons chopped herbs (use any combo you like)
• 1–2 cloves garlic, peeled and roughly chopped
• 1/4 teaspoon sea salt or more to taste

Rosemary Maple Butter:

• 4 oz Vermont Creamery Butter with Sea Salt and Maple
• 1 teaspoon chopped rosemary
• 1 tablespoon honey

Chili Lime Butter:

• 1/2 cup Vermont Creamy Unsalted Butter
• 2 tablespoons parmesan cheese
• zest of 1 lime
• 1/4 teaspoon chili powder
• 1/4 teaspoon (or more) sea salt

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Instructions

Garlic Herb Butter:

1. In the base of a small food processor add butter, herbs and garlic. Pulse until herbs and garlic are finely chopped and well distributed. Add salt to taste and pulse one or two times to combine. Form butter into a log, wrap in plastic wrap and chill until ready to use.

Rosemary Maple Butter:

1. In a small bowl mix softened butter with rosemary and honey until well combined. Form butter into a log, wrap in plastic wrap and chill until ready to use.

Chili Lime Butter:

1. Combine softened butter, lime zest, parmesan cheese, chili powder and salt and mix until well combined. Form butter into a log, wrap in plastic wrap and chill until ready to use.

A gigantic thank you and shout out to Vermont Creamery for sponsoring this post. I have an ongoing working relationship with them but rest assured that all opinions are my own. Thank you for reading Mountain Mama Cooks and supporting the brands I carefully choose to work with as it allows me to bring new and delicious recipes like this to the blog!