Picture of butters and sauces

Compound butters

Below is a selection of unusual recipes for flavoured butter, dating back 60 years plus.

Anchovy Butter

2 oz. Butter
1 oz. Anchovies [in brine] alternatively one and a half teaspoons Essence of Anchovy
Pinch of pepper

Wash the anchovies thoroughly in cold water, drain and dry them in a cloth. Remove the bones very carefully, and pound the anchovies into a smooth paste in a mortar. Add the butter and pound and mix with anchovies. Rub through a sieve into a basin and stir with a wooden spoon. Sardine butter can be made in the same way.

Curry Butter

4 oz. Butter
1 Heaped teaspoon curry powder [or quantity according to taste]
1 Teaspoon Mango chutney
Pinch of salt

Pound the chutney in a mortar, add the curry powder, salt and butter. Work into a smooth paste and rub through a hair sieve.

Devilled Butter

4 oz. Butter
Dash of Worchester sauce
1 teaspoon cayenne pepper
Half-teaspoon salt

Note; - quantities may be varied to suit taste.

Rub through a sieve.

Green Butter

Green butter is made by pounding uncooked, but well washed and picked spinach in a mortar. This puree should be squeezed in a cloth to remove all water, then warmed so that it solidifies slightly. Then add the puree to twice its weight of butter and mix well.

Horseradish Butter

4 oz. Butter
2 teaspoons or more of grated horseradish [according to taste]
1 Teaspoon lemon juice
A little salt

Wash and scrap the horseradish, then pound in a mortar, add the seasoning and butter and thoroughly mix, then rub through a sieve.

Lobster Butter

Quarter pound of butter
Half pound lobster shell

Pound the lobster shell and butter into a smooth paste using a mortar, then place in a small saucepan. Stir over a very low heat until the butter has melted and looks like red oil. Stretch a piece of strong cloth over a basin of very cold water and pour the lobster butter onto the cloth, then gather up the ends and wring firmly so that the butter drops into the basin of cold water. It will become solidified and can remain in the cold water until ready for use.

Maitre D’hôtel Butter

Chopped parsley
Lemon juice

Proceed as in other recipes for compound butter and pound in a mortar. Allow about one small teaspoon finely chopped parsley for every 2 oz. butter

Mixed Herb Butter

Salt and Pepper

Allow one teaspoon of finely chopped mixed herbs to each 2 oz. of butter. Proceed as other recipes.

Montpellier Butter

Blanch half ounce each of watercress, parsley, chervil, tarragon, chives and 2 or 3 spinach leaves in boiling water for 3 or 4 minutes. Drain thoroughly and squeeze in a cloth to extract the water. Pound in a mortar with half teaspoon chopped shallots, then add half a chopped gherkin, half teaspoon capers, 1 chopped anchovy, the yolk of a hard boiled egg, and finally add half a pound of butter and the yolk of a raw egg. When reduced to a smooth paste, moisten with a few drops of oil, and rub the whole through a sieve. Season with a little salt and cayenne, and make into pats.

Mustard Butter

Made mustard

Allow one teaspoon made mustard to every 2 oz. butter. Proceed as other recipes. Various kinds of mustard butter can be made with different kinds of French mustard--Moutarde aux Fines Herbs, A l’Estragon, Ravigote, etc. As French mustard is not very hot, 2 teaspoons can be added to 2 oz. butter. No salt is required as these mustards are already seasoned.

Paprika Butter

2 oz. Butter to 1 teaspoon paprika [paprika pepper is a very mild Hungarian red pepper. Work to a smooth paste as in other recipes.

Tomato Butter

Butter and equal weight of tomatoes, with salt and pepper to taste

Peel the tomatoes, squeeze in a cloth so that as much moisture is removed as possible, pound in a mortar with butter and add salt and pepper to taste.

Watercress Butter

2 oz. Butter
1 oz. Finely chopped watercress
Salt and pepper

Prepare as previous recipes.

Note;- Compound butters should always be kept on ice or in a very cold place.


This site is intended to be used for the preservation of old information, and we have decided to open this section of the web site to anyone who has any old recipes and is willing to share and display on this site. If you have any favourite recipes you wish to share with us please use the contact page to send us the information. Thank you.