Flavoured butters, also known as compound butters, are one of the easiest ways to elevate everyday cooking with a touch of French gourmet flair. Using high-quality French butter, you can create endless variations by mixing in herbs, spices and more! Discover three irresistible versions: the classic Beurre Maître d’Hôtel with parsley and shallots, a Basque-inspired Espelette pepper butter, and a creative take with wakame seaweed.
The classic Beurre Maître d’Hôtel, made with butter, fresh parsley, and French shallots, has been a staple of French gastronomy since the 19th century, adding instant shine and flavour to dishes such as grilled entrecôte, sole meunière or steamed French beans.
Today, flavoured butters are back in the spotlight – trending on Instagram and in modern French cuisine – as chefs experiment with seaweed, exotic spices or fruits to reinvent a timeless French tradition. Traditionally served soft or shaped into chilled rounds, they melt perfectly, releasing rich, aromatic flavours. To make compound butters, we recommend using high-quality French butters with protected designation of origin, such as Beurre Charentes-Poitou PDO, Beurre d’Isigny PDO, or Beurre de Bresse PDO, highlighting both quality and authenticity.
Preparation time
15 min
Ingredients For
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For the Beurre Maître d’Hôtel
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For the Basque-style butter
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For the Wakame butter
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1 tsp
Preparation
1
Remove the butter from the fridge at least 1 hour in advance to bring it to room temperature.
2
Divide the butter into separate portions, depending on how many flavours you want to make (about 100 g per portion works well).
3
Mix in your chosen ingredients: chopped shallots and parsley for Maître d’Hôtel butter, Piment d’Espelette for the Basque-style butter, or wakame seaweed butter. Stir each portion vigorously.
4
Shape each flavoured butter into logs using cling film, or spoon into small ramekins. Refrigerate until firm and ready to serve.
Contributor
Myriam Baya
Food blogger
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