If you thought everything tastes better with butter…then you were right. But these recipes for flavored butter take it to the next level. A few are sweet, a few are savory, some are spicy, but they’re all jam-packed with flavor. Check out these 7 recipes for compound butter that are an amazing addition to any dinner table.

1. Spicy Broccoli Rabe Butter

Andy Boy

Minced broccoli rabe and fiery cayenne pepper come together in this spicy butter that makes a fantastic addition to mashed potatoes. Season with salt and extra minced scallions. Get the recipe here.

2. Ramp Butter

Foraged Foodie

Finely minced ramps (or almost any green you want to add in if ramps aren’t in season) are combined with a pound of butter, some kosher salt, and the zest of two lemons for a fresh and zesty spread. Get the recipe here.

3. Chianti Butter


So rich it’s almost a sauce, this butter and red wine combination is fantastic on grilled meats or you can use it to jazz up some vegetables. Use herbed salt instead of kosher if you want to change it up. Get our Chianti Butter recipe.

4. Blue Cheese Butter

The Sauce

This blue cheese butter is a great way to add a hint of blue cheese flavor without overwhelming a dish. Minced shallots, parsley, and fresh grated horseradish add a kick. Get the recipe here.

5. Fall Herb Butter

A versatile compound butter that makes any roll taste better, this herb butter is made from any combination of parsley, thyme, sage, and marjoram and then seasoned with a tiny bit of kosher salt. You can add in red pepper flakes for additional heat if desired. Get our Fall Herb Butter recipe.

6. Blackberry Honey Butter

Southern Krazed

This recipe is so simple you can hardly call it a recipe, but butter, blackberries, and sweet honey are combined for an absolutely delicious spread that is ideal for using on biscuits, muffins, or scones. Get the recipe here.

7. Jalapeno Sorghum Butter


Sorghum syrup (you can use honey or maple syrup if you can’t find it at the grocery store) and jalapenos make this a great choice to pair with cornbread, mashed potatoes, or any dish you think would benefit from a spicy finish. Get the recipe here.

Header image: Fall Herb Butter from Chowhound

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC’s best ramen, and is one of the few people who admit to disliking brunch.
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