Recipe sourced from

Yields 1 pound


  • 1 pound (4 sticks) unsalted butter
  • 1 large shallot, or 2 medium shallots
  • 3 tablespoons lemon juice (about one lemon’s worth)


Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.

In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.

Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.

Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.

Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.

Chill or freeze until needed.

Recipe Notes

Set your butter out on the counter 20 to 30 minutes before starting to make the compound butter allowing the butter to start softening. This will make it easier and quicker to mix it up in the mixer.

Use lime juice in place of lemon juice for a different taste.

Throw in some herbs such as fresh oregano, chives, thyme or rosemary for additional flavor.

Compound butter will last in the refrigerator for up to seven days. Freeze the butter and it will keep for up to six months. Just make sure it stays sealed.