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    Home » Dips, Sauces, Spreads, and Spices » Italian Compound Butter

    Italian Compound Butter

    Published: May 19, 2015 · Modified: Sep 17, 2020 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Italian compound butter is packed with garlic, fresh basil, and sun-dried tomatoes for an easy, flavor-filled spin on garlic butter.

    A chilled log of compound butter on a sheet of parchment paper next to a dinner roll and a bowl of salad

    Bread and butter will forever be one of my favorite appetizer/pre-dinner eats. I can do serious damage to a bread basket at a restaurant! And while I’ll never say no to plain butter, flavored or compound butter takes the whole deal to the next level.

    Garlic butter is a classic on the savory side, while honey butter cleans up on the sweet side. I like to add cinnamon to my honey butter, which you can see in action in these cinnamon raisin biscuits.

    But this post is all about savory. Garlic butter gets an upgrade with even more Italian-inspired flavors, including fresh basil and sun-dried tomatoes. Lots of flavor here!

    All of the recipe ingredients separately on a plate before combining

    Recipe ingredients

    This Italian butter uses VERY simple ingredients with some wiggle room built in. I tend to have more unsalted butter sticks on hand than salted, so that’s what I use to make this butter. You can definitely use salted butter if you prefer. Just omit the additional salt added to the recipe.

    My pick for the sun-dried tomatoes is the kind that comes packed in oil as they are perfectly moist and bring a ton of flavor right out of the jar. Just be sure to blot them well before dicing them and mixing them into this recipe.

    Next comes fresh basil, also diced finely. Is there any better flavor? The butter mixture helps the basil retain its green coloring for days, so this recipe can be made ahead of time and kept in the refrigerator.

    What’s left to add is four pressed cloves of garlic, a little ground black pepper, and salt, if not using salted butter. This compound butter is definitely on the bold side as far as flavor goes, so feel free to take it easy on any of the ingredients if you’re not a super big fan of garlic, sun-dried tomatoes, etc.

    Softened butter combined with the rest of the ingredients in a ceramic bowl with a spoon

    Easy recipe steps

    Start by taking your butter out of the refrigerator to soften completely to room temperature. This makes it the easiest for mixing the other ingredients into it.

    Once that’s done, blot and dice the sun-dried tomatoes, press the garlic, dice the basil, and measure out the pepper and salt, if using. Then combine everything by stirring very well or using an electric hand/stand mixer until all of the ingredients are evenly incorporated.

    At this point you can transfer the Italian butter to a container and refrigerate, or you can form it into rolls for slicing later on. It just depends on your preference! I’ve included photos in this post of both ways.

    Shaping the butter

    To form a compound butter log, transfer it to a sheet of parchment paper and wrap the parchment paper around the butter to form it into a cylinder. Continue to wrap the butter log with the parchment, and then snugly wrap everything with plastic wrap. You can store the butter this way in the refrigerator OR in the freezer.

    An overhead picture of a small glass jar of the softened compound butter next to fresh basil leaves

    Related recipes

    Sun-dried tomatoes shine in this artichoke and sun-dried tomato pesto recipe! While traditional basil will always be my #1 favorite, it’s always nice to switch things up occasionally, you know?

    Speaking of, this creamy pesto gnocchi combines so many delicious flavors all in a sub-30 minute dinner recipe. Perfect for weeknights! Cannellini beans and Italian sausage help give this one extra heft.

    An overhead picture of the butter spread on crostini with a small glass jar of the softened butter in the background

    Recipe notes

    • If not serving this Italian compound butter to a crowd, I like portion it out into three smaller logs and freeze them. That way I can pull out a little at a time.
    • Salted butter can be used, just omit the additional salt from the recipe.
    A half-sliced log of Italian compound butter on a piece of parchment.

    Italian Compound Butter

    This Italian compound butter is packed with garlic, fresh basil, and sun-dried tomatoes for an easy, flavor-filled spin on garlic butter.
    4 from 3 votes
    Print Pin Rate
    Course: Spreads
    Cuisine: Italian
    Prep Time: 7 minutes
    Total Time: 7 minutes
    Servings: 8 (estimated)
    Calories: 107kcal
    Author: Alyssa

    Ingredients

    • 8 tbsp unsalted butter at room temperature [or salted, see note]
    • 2 tbsp finely-diced sun-dried tomatoes, drained and blotted dry
    • 2 tbsp finely-diced fresh basil
    • 4 cloves pressed or finely-minced garlic about 2 teaspoons
    • 1/2 tsp salt
    • 1/4 tsp freshly-cracked black pepper or to taste
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    Instructions

    • Mix all ingredients together with a stand or hand mixer. Refrigerate in a covered container or shape into logs.

    To shape into logs:

    • Add combined butter to a sheet of parchment paper, then use the parchment to roll the butter into a cylinder shape. Wrap the log in the parchment paper, then wrap everything snugly with parchment paper. Refrigerate or freeze.

    Notes

    Butter: If using salted butter, omit the additional salt listed in the recipe.
    Portion: Separate the butter into three or four sections and freeze excess to enjoy this recipe on a smaller scale.

    Nutrition

    Serving: 1tbsp | Calories: 107kcal | Carbohydrates: 1.3g | Protein: 0.2g | Fat: 11.1g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 248mg | Potassium: 8mg | Fiber: 0.3g | Calcium: 4mg
    Tried this Recipe? Pin it for Later!Mention @MySequinedLife or tag #MySequinedLife!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    A small glass jar of compound butter next to a knife, a salt shaker, and a few scattered basil leaves

     

    Italian Compound Butter - packed with fresh basil, garlic, and sun-dried tomatoes. | mysequinedlife.com
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    Reader Interactions

    Comments

    1. Julia says

      November 15, 2018 at 10:20 am

      Do you find that the basil browns after being put in the fridge? I’m trying to decide if I should make it the day of or can make it the day before Thanksgiving?

      Reply
      • Alyssa says

        November 15, 2018 at 10:28 pm

        Hi Julia, the day before should be just fine! I haven’t noticed it brown that quickly.

        Reply
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