I remember my first introduction to a compound butter. It was shortly after I graduated college and I returned to Winona for an event that an organization from college was hosting. This year it was at a nice golf course, plated meal style.
As the event got rolling, there were baskets of warmed bread and the most addictive butter that any of us had ever encountered. It was borderline ridiculous how many baskets that our table of 8 went thru…and to this day, I cannot remember how many baskets – all I remember is that everytime a basket came, it was devoured and we asked for more. That was some great bread and butter!
The butter was sweet with just the right amount of salt and went perfectly as it melted slightly on the warmed bread. The sweet came from honey and you could tell it was whipped just enough to add volume and lighten the feel of the butter to an airy elegance.
My mixing of compound butters didn’t start until a few years later when creating meals became a real passion of mine. My go to always is honey butter – possibly because of that day all those years ago, or possibly because it’s simply a killer combination on a warmed slice of bread.
There have also been different variations of garlic butter, red wine and herb butter for steaks, and in this case, oregano and honey butter to fit the theme of the meal.
I am a big believer that the sides, tapenades, salsas and sauces are what can skillfully elevate a meal. There is an ease and simplicity to adding complimentary flavors to a whipped butter and that is one of those wonderful surprises that your guests will notice and appreciate.
Sweet Oregano Compound Butter
- 12 Tbls salted butter
- 2 tsp fresh minced oregano
- 1 Tbls local honey
- Pinch kosher salt
Set butter out on counter for an hour or two to soften to room temperature before combining. Add all other ingredients and whip to combine. Serve on toasted bread – Artisan bread, French loaf, bagette, etc.
*Experimental Spoon Original