HERB & CITRUS COMPOUND BUTTER
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A small detail that changes everything.
There’s something about a good compound butter, it’s quiet but powerful. It turns simple ingredients into something layered and memorable. This blend brings together fresh sage, thyme and rosemary with a touch of orange zest and Dash of Dacy Garlicky Onion Herb for depth and balance. The key is using European-style butter because it’s luxurious, high in fat and creamy enough to carry every bit of flavor you fold into it.
This butter works wonders for roasted meats, vegetables or even brushed onto bread. But when it comes to Thanksgiving, it’s the secret weapon that keeps your turkey juicy, golden and full of flavor.
Ingredients
• 1 cup (2 sticks/8oz) European-style unsalted butter, softened (Kerrygold is favorite)
• 2 tbsp fresh sage, minced
• 2 tbsp fresh thyme, minced
• 1 tbsp fresh rosemary, minced
• ½ – 1 tsp Dash of Dacy Garlicky Onion Herb Seasoning
• ¼ tsp orange zest, to taste
Instructions
1. Soften the Butter
Let the butter rest at room temperature for about 2 hours until soft and spreadable. You want it pliable not melted.
2. Prep the Herbs
Finely mince the sage, thyme, and rosemary so the herbs fold smoothly into the butter. Zest the orange carefully, just the outer layer, no pith for a bright aromatic finish.
3. Combine & Mix
In a medium bowl, mix the softened butter with the herbs, zest and Dash of Dacy Garlicky Onion Herb seasoning. Blend until evenly combined and the butter turns slightly green and fragrant.
4. Shape & Chill
Spoon the butter onto parchment paper, roll into a log and chill until firm or place in deli container.
• Store in the fridge for up to 1 week or
• Freeze for up to 3–6 months for easy flavor boosts later.
Notable Add-Ins
Compound butter is endlessly flexible. Once you master the base, you can build it to match your mood or menu:
• Sweet Touch: 1–2 teaspoons honey or maple syrup for roasted carrots, squash or sweet potatoes.
• Umami Depth: A few dashes of Worcestershire sauce for red meats or gravies.
• Citrus Variation: Swap orange zest for lemon or grapefruit zest for poultry or seafood.
• Heat: Add a pinch of crushed red pepper or smoked paprika for warmth and contrast.
• Garlic Lovers: Fold in 1 small grated clove of fresh garlic or roasted garlic paste for deeper flavor.
• Savory Twist: A touch of Dijon mustard or anchovy paste can transform it into a steakhouse-style finish.
Chef’s Note
Compound butter is one of those techniques chefs rely on for effortless layering of flavor. It bastes as it melts, locks in moisture and brings instant depth to whatever it touches.
For Thanksgiving, double this recipe if you’re working with a 12–16 pound turkey. Rub a generous amount under and over the skin before roasting, it infuses the meat with herby citrus flavor while helping the skin crisp to a golden finish
Use any extra butter to:
• Brush over roasted vegetables or bread rolls
• Melt into rice, pasta or mashed potatoes
• Finish a steak, duck breast or seafood dish for restaurant level flavor