This Peach Compound Butter may be the most delicious thing you’ll eat all summer.
I absolutely adore a compound butter. You take butter, which is already a pretty perfect food on its own, and that you add more things to it?!?! What genius thought this up? I really want to know because I want to give them a giant hug.
Compound butter just makes everything better. There are literally countless variations, and you can mix and match ingredients to your liking. Then, when you want to level something up a notch, you just toss a pat of your compound butter on top of it, and boom! Your steak or chicken or biscuit is 10,000 times better than it was before.
This recipe came from a desire to do as much as I could with the 12.5 pounds of peaches that I bought last month before having to freeze half of them before they went bad. You’ve seen a few peach recipes in the past few weeks and there are a few more coming up so I hope you like peaches as much as I do!
This is by far one of my favorite uses for peaches though, and I’m sure you guys will love it as much as I do.
A little bit about Compound Butter
Classic compound butter, known in French as Beurre Maître d’Hôtel, was made tableside by whipping parsley and lemon juice into softened butter, and then placed on steak to melt as it rested. The herbs and citrus counterbalance the richness of the butter.
Lucky for all of us that people didn’t stop there, and now an almost endless variety of compound butters can be yours with minimal time and effort.