COMPOUND BUTTER

 

HOW TO MAKE COMPOUND BUTTER

The first thing you will want to do is to start with fresh, room temperature butter. After that the world opens up to you, and you have a lot of options as far as the additives for your compound better. However, that said, it is best to limit your butter to just few well-chosen additions to enhance the flavor. Here are a few common additives that is used in compound butter. Fresh or dried herbs, ground spices, garlic, citrus juice, salt, honey, and many other additives, spices, fruits, and aromatics is just a sample of additives to include in the butter. As far as salt goes, many people will want to start with unsalted butter and not use any salt in their compound butters. That is fine and many recipes do not use salt at all so there will be no loss in flavor in many of these recipes. But, if you use just a little sea salt that is ground, it will enhance the flavor of your other additives.

THIS IS THE MOST FAMOUS SEASONED BUTTER RECIPE IN THE WORLD.

MAÎTRE D’HÔTEL BUTTER is the most common form of what is called a "compound butter," which simply means that there is some sort of flavoring or seasoning ingredient added to the butter. In this case we add a bit of chopped parsley and lemon juice. Typically compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables.

1 lb (4 sticks) unsalted butter
¼ cup chopped Italian parsley (leaves only)
3 Tbsp lemon juice (juice from about 1 lemon)
In a large bowl, mash the butter. The goal is to get the butter soft so you can incorporate the chopped herbs. Add the lemon juice and chopped parsley and continue mixing until the ingredients are fully mixed. Spread out a large square of wax paper or plastic wrap. Then scoop the mixed butter onto the paper or plastic. You are then going to roll the butter into a cylinder. Tie the ends of the cylinder into a knot. Refrigerate or freeze. I found two other versions of this famous recipe and have included them below.

BUTTER À LA MAÎTRE D’HÔTEL                   MAITRE D HOTEL BUTTER

1/4 pound butter                                             1 Pound of butter
1 teaspoon fresh lemon juice                          1 cup chopped parsley, about 1 small bunch
1 tablespoon minced parsley                          Juice from 1 lemon
1/2 teaspoon salt                                             3-4 shallots, minced
1/2 teaspoon freshly ground pepper                           

If using unsalted butter season with salt and white pepper, if using salted butter then just season with white pepper

FIVE COMMON COMBINATIONS FOR COMPOUND BUTTER

Orange zest - triple sec - chili flakes
Chili powder - garlic - cumin
Porcini powder - cognac - caramelized shallot
Mint - garlic - chives
Brown sugar - rum - toasted pecans

Now below is the collection of compound butter recipes that can enhance whatever you cook and however you cook it. Enjoy                                                              

ALMOND, HAZELNUT OR WALNUT BUTTER

1/2 cup butter
1/2 cup chopped toasted almonds, hazelnuts or walnuts
1 teaspoon honey or 1/4 teaspoon lemon zest
To toast nuts: spread nuts in a pan or on a baking sheet in a 400°F oven for 10 minutes. Cool. Remove any skin from nuts and coarsely chop them. Serve this butter with breakfast foods such as breads, muffins, pancakes, potatoes and other vegetables.

ALMOST RAFFERTY'S SIX SHOOTER CAJUN BUTTER

1/2 stick butter, softened
1/4 tsp thyme
1/8 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp granulated garlic
1/8 tsp onion powder
Celery salt
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

ANCHOVY OR SARDINE BUTTER

1 cup butter
1/2 cup mashed anchovies (or sardines) or 4 tablespoons anchovy paste
2 teaspoons fresh lemon juice
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

APPLE PIE BUTTER

1/2 stick butter, softened
1/4 tsp McCormick's Apple Pie Spice
1/4 tsp brown sugar
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

BACON-BOURBON BUTTER

Makes 1/2 cup
1slice smoked bacon, finely chopped
1/2cup (1 stick) unsalted butter, room temperature
1tablespoonbourbon
1tablespoonpure maple syrup
1teaspoonbrown sugar
Kosher salt
Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tsp. bacon drippings. Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, and sugar. Season with salt. Using a fork, vigorously whisk until well combined.

BASIC HERB COMPOUND BUTTER

1 stick of butter, softened to room temperature but not melted
1-2 cloves minced garlic
salt and pepper, to taste (if desired)
1-3 tablespoons minced herbs
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

BASIC COMPOUND BUTTER RECIPE

3 1/2 ounces salted butter, softened
1 tablespoon chopped fresh flat-leaf parsley
Grated zest of 1 small lemon, preferably organic
Squeeze of lemon juice
Salt and freshly ground black pepper
In a bowl, beat the butter with the remaining ingredients. Taste and adjust the seasonings accordingly.
Place the mixture on a piece of parchment or plastic wrap and roll into a cigar or sausage shape. Wrap in plastic and refrigerate until firm

BASIL BUTTER,- DILL BUTTER,- PARSLEY BUTTER, -ROSEMARY BUTTER, SAGE BUTTER, OR TARRAGON BUTTER

1 cup butter
1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon
1 clove minced garlic (optional)
1/4 teaspoon salt
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1 cup

“BEURRE ROUGE” OR RED-WINE COMPOUND BUTTER

This red-wine butter is easy to make, yet tastes surprisingly sophisticated when melted and mixed with the juices of a perfectly grilled steak. It becomes a sauce in it’s own way and elevates a rather boring steak to something special.
1/2 cup red wine
1 shallot, finely chopped
8 oz butter, softened
1 handful of flat parsley, finely chopped
salt and pepper
In a small pot combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer the mixture to a mixing bowl and let cool. In the bowl of a mixer with the paddle attachment, combine butter, shallot-wine mixture, the parsley and salt and pepper to taste. Mix well. Scrape out of the bowl with a rubber spatula and place in the center of a large piece of plastic wrap. Gently form into a 1-inch diameter log, shaping and squeezing as demonstrated in the video. Twist the ends of the plastic wrap tightly and refrigerate until the butter is firm enough to slice of freeze for later use.

BLUE CHEESE & LEMON COMPOUND BUTTER

2 cloves garlic

125g blue cheese
zest of one lemon
juice of one lemon
1 cup butter (salted), softened

In a small bowl, mash the cheese with the lemon zest and juice until well combined.

Stir in the butter until completely incorporated.
Lay out some plastic wrap and spoon the mixture onto the bottom in a line.
Roll up, twist ends and freeze.
When ready for use, remove from freezer about 15 minutes before you need it, slice off rounds and add to whatever you want!

BRANDY BUTTER

1/2 cup butter
1/4 cup superfine sugar
3 tablespoons brandy
1/2 teaspoon vanilla extract
Makes 3/4 cup
This butter is delicious with potatoes, corn on the cob, and other vegetables. Use it to baste poultry and fish as well. First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla.

CILANTRO-LIME COMPOUND BUTTER

1 stick of butter, softened to room temperature but not melted
1 clove minced garlic
salt and pepper, to taste (if desired)
1 1/2 - 2 tablespoons minced cilantro
1/2 tablespoon lime juice
zest of 1 small lime
Soften butter to room temperature. Combine garlic, salt and pepper (if desired), cilantro, lime juice and zest. Mix well. Roll up in parchment paper or plastic wrap and chill until firm. When firm, serve sliced with your choice of food. Compound butter will last in the refrigerator for about 5 days, in the refrigerator for a month. Frozen butters should sit at room temperature for 15-20 minutes before serving.

CILANTRO JALAPEÑO COMPOUND BUTTER
Makes 4 to 6 servings

4 tablespoons butter
2 teaspoons finely chopped jalapeño pepper, seeds and ribs removed
2 teaspoons finely chopped shallot
2 tablespoons (packed) chopped cilantro
1 tablespoon lime juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Cut butter into chunks and place in a bowl. Bring to room temperature. Mix the remaining ingredients in a separate bowl (this will help distribute their flavors more evenly throughout the butter). Add the cilantro jalapeño mixture to the butter and mash with a fork until thoroughly combined. The lime juice won’t completely mix into the butter, but that’s okay. Form the compound butter roughly into a ball or log shape in the bowl with the fork and transfer it to a sheet of plastic wrap. Wrap the compound butter in the plastic wrap, shaping it into a log. Place the wrapped compound butter in a bowl and refrigerate (the bowl will catch any stubborn lime juice that escapes from the plastic wrap).

CHIPOTLE HABANERO BUTTER (for heat freaks)

2 cups or 1 pound of butter.
5 Habanero chilies, grilled and pureed
1 tablespoon adobo sauce, what the canned Chipotles come packed in or ½ dried, soaked in hot water

CHEESE BUTTER

1/2 cup butter
1/4 cup grated Parmesan or Cheddar
cheese or crumbled blue cheese
2 teaspoons sliced green onions
(optional)
Makes 3/4 cup
Great on baked potatoes, pasta and rice.

CHIPOTLE BUTTER

1/2 cup unsalted butter
1-1/2 tablespoons minced seeded chipotle chilies (canned)
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt

CHIPOTLE-LIME BUTTER

Makes 1/2 cup
1/2cup(1 stick) unsalted butter, room temperature
1canned chipotle chile in adobo, finely chopped
1teaspoonfreshly grated lime zest
Kosher salt
Put butter on a work surface and sprinkle with chipotle and lime zest. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

CURRY BUTTER

1/2 cup butter
1 teaspoon curry powder
1/8 teaspoon Paprika
1 dash freshly ground pepper
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Great with chicken and vegetables.

COMPOUND BUTTER
1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

CHIVE BUTTER

1 cup butter
2 tablespoons fresh minced chives or more to taste
Variation 1: Add 8 drops Worcestershire sauce or 1/8 teaspoon fresh-cracked pepper
Variation 2: Make Lemon Chive Butter by adding 1/4 cup fresh lemon juice and 1 tablespoon grated lemon zest
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1 cup

CHOCOLATE BUTTER

1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup confectioners’ sugar, sifted after measuring*
2 tablespoons chopped nuts, optional
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1 cup

CINNAMON BUTTER

1/2 cup butter
1 cup honey (substitute superfine sugar if you don’t like honey)
1 tablespoon cinnamon (you can add more to taste)
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1.5 cups

CRANBERRY BUTTER

1 cup butter
1/3 cup cranberries (fresh or frozen)
1/4 cup maple syrup
1 tablespoon orange zest (optional)
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1.5 cups
Great for pancakes and waffles.

FRESH HERB COMPOUND BUTTER

1 stick of butter (8 Tbls.)
2 Tbls. fresh chives, chopped
1 Tbls. thyme leaves, chopped
kosher salt
freshly cracked black pepper
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

FRENCH HERB BUTTER

1 cup butter
2 tablespoons dry white wine
1 tablespoon finely chopped shallots
1/2 teaspoon finely chopped fresh garlic
2 teaspoons chopped fresh parsley
3/4 teaspoon chopped fresh thyme
1 tablespoon small capers (optional)
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1 cup

GARLIC BUTTER

1/2 cup butter
4 cloves peeled, puréed garlic
2 tablespoons chopped parsley
2 tablespoons minced shallots (optional)
1 tablespoon fresh lemon juice (optional)
Salt to taste
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

GARLIC BUTTER:

3 1/2 ounces salted butter, softened
1 tablespoon chopped fresh flat-leaf parsley
Grated zest of 1 small lemon, preferably organic
Squeeze of lemon juice
Salt and freshly ground black pepper
Simply add 3 crushed, finely chopped small garlic cloves to the basic mixture.

GARLIC CHIVE BUTTER

2 cups or 1 pound of butter.
Chives, minced – 150g or 5 oz
Garlic – 8 cloves, peeled mashed and salted for 10 minutes then pureed. You can substitute roasted garlic puree for a mellower garlic flavor Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

GINGER LIME BUTTER

1/4 pound butter
2 tablespoons lime juice
1 tablespoon lime zest
2 tablespoons soy sauce
An Asian accent.
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

GINGER ORANGE BUTTER

1/2 cup butter
1/2 cup orange marmalade, melted over low heat
1 tablespoon balsamic vinegar
1 tablespoon crystallized ginger, finely chopped
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

HORSERADISH BUTTER

3/4 cup butter
2 tablespoons of bottled horseradish, drained
2 tablespoons minced fresh chives (optional)
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1 cup

HONEY BUTTER

1 cup butter
1/4 cup honey
1/4 cup confectioners’ sugar
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1.5 cups

HONEY VANILLA BUTTER

1/2 cup butter
1/2 cup honey
1/2 cup whipping cream
1 teaspoon vanilla
Makes 1.5 cups
First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla.

ITALIAN HERBS BUTTER

1/2 cup butter
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon minced fresh garlic
1/2 teaspoon salt
Use this butter to baste meats, poultry, fish and vegetables when grilling, or toss with hot cooked rice or vegetables.

LEMON BUTTER

1/2 cup butter
1 tablespoon fresh lemon juice
1/4 teaspoon grated lemon peel
1 clove of garlic, minced
1 teaspoon minced fresh parsley
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

LEMON-DILL COMPOUND BUTTER

1/4 cup fresh dill, washed & dried, tough stems removed
1 clove garlic, chopped
1 cup (1/2 lb) unsalted butter, softened
zest of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
On a large chopping board, roughly chop dill. Add chopped garlic and butter and chop to combine.
Add lemon zest & juice, and using your knife like a paddle, combine lemon into butter. Season with salt and pepper. Spread out a rectangle of plastic wrap, place butter in the lower half, and roll up

LEMON MASCARPONE CHEESE

This “butter” relies on soft mascarpone cheese in place of butter.
Mix 4 ounces mascarpone cheese,
grated zest of 2 small lemons (preferably organic),
1 teaspoon lemon juice,
Salt
Freshly  ground black pepper.
Mix and shape into a roll as noted above. Use as a creamy alterative to butter on vegetable dishes or anywhere else.

MAPLE BUTTER

1 cup butter
1/2 cup maple syrup
A delight at breakfast.
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

MINT BUTTER

1/2 cup butter
1 tablespoon confectioners’ sugar
2 tablespoons chopped fresh mint or 1/2 teaspoon peppermint extract
Try this with chocolate bread or muffins.
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

MEXICAN HERB BUTTER

1/2 cup butter
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
1 teaspoon fresh lime juice
1/4 teaspoon salt
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1/2 cup

OLIVE BUTTER

1/4 cup butter
2 tablespoons finely chopped black olives
1/4 teaspoon fresh lemon juice
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

ORANGE BUTTER

1/2 cup butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

ORANGE-PARSLEY COMPOUND BUTTER RECIPE

8 tablespoons unsalted butter (1 stick), at room temperature
1/4 cup minced fresh Italian parsley
2 teaspoons finely grated orange zest
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 minutes.

PECAN BUTTER

1 cup butter
1/4 cup brown sugar, packed
1/2 cup finely chopped pecans
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

PORCINI-RED WINE BUTTER

Makes 1/2 cup
½ cup(1 stick) unsalted butter, room temperature
2tablespoonsfinely chopped dried porcini mushrooms
1tablespoonred wine
Kosher salt
Put butter on a work surface and sprinkle with mushrooms. Drizzle with wine and season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.

ROASTED RED PEPPER BUTTER

1/2 cup butter
1/4 cup mashed roasted red peppers (pimientos)
1/4 teaspoon salt
2 tablespoons capers or minced green onions (optional)
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

SUNDRIED TOMATO BUTTER

1/2 cup butter
3 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon finely chopped garlic
1-1/2 tablespoons chopped fresh basil
1/4 teaspoon salt
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

STRAWBERRY BUTTER

1/2 cup butter
1/2 cup puréed strawberries or 2 tablespoons of strawberry preserves (not jelly or jam)
1 tablespoon confectioners’ sugar
1 teaspoon grated orange peel or 1
teaspoon fresh lime juice
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.
Makes 1 cup

TARRAGON LEMON BUTTER

2 cups or 1 pound of butter.
Zest from 1 lemon, minced
½ cup fresh tarragon, chopped
Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

TEXAS ROADHOUSE BUTTER

2 sticks of butter
1 cup powdered sugar
1 cup honey
2 tsp cinnamon
Whip together

TOASTED WALNUT AND GORGONZOLA CHEESE

This “butter” relies on creamy, crumbly gorgonzola cheese in place of butter.
Mash together 5 ounces gorgonzola
2 1/2 ounces chopped toasted walnuts
freshly ground black pepper to taste
a drop or two of ruby or tawny port, if desired.
Mix and shape into a roll as noted above. Great on steak

NORI-SESAME BUTTER

Makes 1/2 cup
½ cup(1 stick) unsalted butter, room temperature
2 teaspoons toasted white sesame seeds
2 teaspoons toasted black sesame seeds
½ sheet toasted nori, finely chopped
Kosher salt
Look for toasted nori (thin sheets of dried seaweed) and black sesame seeds in the Asian foods section of better supermarkets and at Asian markets.
Put butter on a work surface and sprinkle sesame seeds and nori over butter. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

TURMERIC-MUSTARD SEED BUTTER

Makes 1/2 cup
½ cup(1 stick) unsalted butter, room temperature
2 teaspoons dried turmeric
¼ teaspoon brown mustard seeds, toasted
½ teaspoon yellow mustard seeds, toasted
Kosher salt
Put butter on a work surface and sprinkle with turmeric and mustard seeds. Season with salt.
Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months

CAJUN SPICE MIX FOR SALTED BUTTER

2 cups or 1 pound of butter.
½ c – paprika
2T – Brown sugar…I used Tate and Lyle fair trade dark brown soft sugar
1T – cayenne
1T – thyme, dried
½ T – Coriander powder
½ T – Cumin powder
1T – black pepper powder
2 t – oregano
1t – white pepper
2 – Bay leaves, pulverized
For unsalted butter add the following;
4 scant tablespoons of salt, I used Fleur de Sel (Sea salt). Just be careful not to over salt whatever you do. If you are using fleur de sel or another rough salt, remember to grind in a blender or coffee grinder and pass through a chinois with the rest of the Cajun spice ingredients.

FLAVORFUL CITRUSY COMPOUND BUTTER

2 sticks of butter, softened at room temperature
1-1/2 tablespoon marsala wine
1 teaspoon saffron
zest of one medium blood orange
juice of 1/2 medium blood orange
zest of one lemon
juice of 1/2 lemon
2 cloves garlic, grated
1 tablespoon fresh parley, finely chopped
1/2 teaspoon paprika
1 teaspoon black pepper
salt to taste
In a bowl, add marsala wine, place the saffron and let it sit for about 5 minutes. Add rest of the ingredients except butter to the bowl and give it a mix. Now, add butter and using a wooden spoon or a small whisk, combine everything properly. Layer a plastic wrap and pour half of the butter mix on it.
Roll it and fold it tight at the edges with some thread. Repeat it with the rest of the butter in another plastic wrap and let both the logs chill in the fridge.