Président Compound Butter

Add a touch of shallots and herbs to France’s favorite butter to create a versatile compound butter than can elevate any dish or cooking experience.

★ ★ ★ ☆ ☆
3.3 of 5 - 3 reviews
Prep Time
10 min
  • 1 lb Président Unsalted Butter
  • 2 shallots minced
  • 1/4 cup parsley chopped
  • 1/4 cup tarragon chopped
  • 1/4 cup chives chopped
  1. Combine all the ingredients in a mixing bowl. Mix until all ingredients are incorporated into the butter.
  2. Remove mixture from bowl, and place onto a sheet of parchment or wax paper. Roll the butter into a log.
  3. Refrigerate for 2 hours, until the compound butter is firm.
Expert Tip

Use the butter to top cooked steak, chicken, sauté fish and vegetables, or brush on grilled vegetables.

Recipe by
Chef Gavin Kaysen is executive chef and owner of Spoon and Stable Restaurant in Minneapolis, a 2015 James Beard Award Finalist for Best New Restaurant. Prior to opening Spoon and Stable, Chef Kaysen was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Foundation’s coveted Rising Star Award. Under his leadership, the restaurant was also awarded a star by the prestigious Michelin Guide.
Learn more about Gavin Kaysen