Chef Frank Makes Compound Butter

I used compound butters all the time when I worked in restaurants & it's time home cooks get in on the action. I can't tell you why I never used them at home, but it is a great garnish to have in your chef tool box.

Special thanks to Kaserei Champignon for sponsoring this video
You can find Cambozola Black Label @

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Kitchen-

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Cambozola butter

1/2 #/227 g butter, softened
6 oz/170 g Cambozola Black Label Cheese
12 cloves roasted garlic
2 sprigs fresh thyme, stripped & chopped
salt
black pepper

Hotel butter

1/2 #/227 g butter, softened
juice of 2 lemons
zest of 1 lemon
1/4 bunch parsley, rough chop
salt
black pepper

[floopyboo]

I love that you have a sponsor that actually has something to do with your channel!

[wrath]

My god I need to stop watching these first thing in the morning. I'm gonna be starving all day now.

[ramces]

tks for a new recipe Frank, we love you

[ColinRichardson]

Me: Chef Frank, What is a compound butter? LOL..
2 seconds later
Frank: But Chef Frank, What is compound butter?
(That was freaky)

[GreenGardenGamer]

Going on a cabin trip this weekend and was just thinking of some compound butters to make. Thanks for some added inspiration, Chef!

[christinep]

Thanks SO much for the trick with the pan! Way cool! And I never thought to put cheese or lemon juice in a compound butter. We've used all sorts of herbal combos - even dried like herb de Provence or Parisien Bonnes Herbes ((from Penzeys online). Definitely going to try it this weekend!

[OurKitchenClassroom]

Thank you for yet another mouthwatering demonstration, Chef!!! 💜💜💜 Compound butter with garlic confit slathered on toast is an absolute revelation! 😍 Now I need to go find some creamy blue cheese here in Mexico and a big, fat steak, 'cuz **that's** what's for dinner!!! 😋😋😋

[haleywagner]

I love using my dad's compound butter he makes for steaks on my veggies. Chefs kiss this Video helps me because he does his different Everytime so now I have a more solid benchmark to work with to make my own.

[hibisco]

What great timing. I'm making compound butter for my family this year as an inexpensive Christmas gift. I didn't even think of blue cheese, and it's my mom's favorite!

[felipeferreira]

Thank you Frank for making simple and versatile recipies, so we can go crazy with the ingredients.

[Jeff_PNW]

Excellent video! 👍 
I grow all of the alliums...garlic, onions, shallots, chives, as well as culinary herbs all around my yard. So I make all sorts of compound butters & usually have at least 4-5 different logs in my freezer. That sheet pan trick is pretty cool. From now on my logs won't be so lumpy.

[SAM]

Yum! It's only 9am and I am ready for this supper!!

[SamGiles]

Chef Frank, this is brilliant idea! Thank you for sharing!

[Iceycube]

As a child I made raspberry butter. By just whisking cream for ages (with a fork) and then adding fresh picked raspberries.

[VerhoevenSimon]

Superb video, this is the first time I've seen one on compound butters. And nice to see that you have an apt sponsor for this one.

[autumnm]

My favorite sauce for any meat, ❤️. Thanks for letting everyone in on the secret, Frank.

[EricSanDiego]

OK, I want Frank's cutting board. It's so beautiful!

[roses]

Oh yum; I’ve got some ideas swirling around. Also, your sheet pan for is so clean!

[geneard]

My go to is a sautéed garlic and shallot compound butter that pretty much can be used on anything and if I use enough olive oil its a stay soft spread that makes perfect garlic toast.

[misfit_wonderland]

I always have compound butter in my freezer. I always freeze my butter just because the pieces are exceedingly large in Germany and I don't need so much before it gets spoiled. I usually have any kind of herb compound butters, garlic, ramson and salt & pepper. I never tried sweet ones but you made me curious now :D Thank you!