Side Dishes French, American compound butter, butter, shallots, parsley, tarragon, chives

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 two nationally recognized restaurants, Spoon and Stable in Minneapolis and Bellecour in Wayzata, Minnesota. He’s earned many of the culinary industry’s top honors, most recently winning the prestigious James Beard Award for Best Chef Midwest in 2018. Chef Kaysen serves as Team USA’s Vice President for the Bocuse D’or, the world-renowned culinary competition, in which the team took victory in 2017. Prior to opening his restaurants, he was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Rising Star Award, and helped the restaurant earn a star from the illustrious Michelin Guide. Chef Kaysen has brought his renowned expertise to his partnership with Président Cheese since 2015.
Learn more about Gavin Kaysen