Posted: Jan 26 2015

Compound butters are a culinary technique where softened butter is combined with additional ingredients (herbs, spices, fruits, preserves), then used to enhance the flavor of a dish. And they're about as easy as it gets. Versatile, straightforward and adaptable to almost any palate or theme, they can be tailored to sweet or savory applications or introduce an unexpected flavor profile.

We like this combination of savory rosemary with the sweet, bright acidity of Meyer Lemon Marmalade -- and it's a great way to use up the last big spoonful in a jar of jam. Use the compound butter on buttermilk scones, roasted broccoli, or spread under the skin of a whole roasting chicken. 


4 tbsps unsalted, organic butter at room temperature

1 tbsp minced, fresh rosemary leaves

1 tbsp Meyer Lemon Marmalade

1/4 tsp sea salt


In the bowl of an electric mixer fitted with a whisk attachment, whip the softened butter for 1 minutes. With the mixer off, add the rosemary, marmalade, and salt, and whip for another minute. Taste and adjust seasoning. Serve immediately or store in a ceramic or glass container, covered, in the fridge for up to a week. Alternatively, you can place the butter on a sheet of plastic wrap, roll into a log, chill, and slice into single serving portions. 

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