Add a pop of color and flavor to dishes with compound butters — making them is easy and requires no special equipment. Stop by for our Food in the Foyer event to try this delicious holiday idea. Missed it? Make your own at home!

Smoked Paprika & Rosemary Butter

1 stick unsalted butter, softened
1 Tbsp minced fresh rosemary
1 tsp smoked paprika
½ tsp salt

In a small bowl, thoroughly blend herbs with softened butter. Shape into a log and place on a sheet of parchment paper. Wrap well and refrigerate or freeze until ready to use. Butter will keep in freezer up to 2 months.

Vegan Herb Butter

1 8-oz. package Miyoko’s Vegan Butter, softened
4 Tbsp chopped fresh herbs (such as parsley, thyme, & rosemary
½ tsp salt
½ tsp ground pepper

In a small bowl, thoroughly blend herbs with softened butter. Shape into a log and place on a sheet of parchment paper. Wrap well and refrigerate or freeze until ready to use. Butter will keep in freezer up to 2 months.

Orange Honey Butter

1 stick unsalted butter
1 Tbsp honey
2 tsp finely grated orange zest

In a small bowl, thoroughly blend herbs with softened butter. Shape into a log and place on a sheet of parchment paper. Wrap well and refrigerate or freeze until ready to use. Butter will keep in freezer up to 2 months.