Creole butter is a rich and flavorful compound butter that combines softened unsalted butter’s creamy texture with a blend of aromatic and spicy seasonings. It can elevate the taste of grilled meats, seafood, roasted vegetables, or even spread on freshly baked bread for a delightful burst of flavor! For another flavorful compound butter, try my Cowboy Butter, too!
Ingredients & Substitutions
Butter: The base of the Creole butter is softened unsalted butter. Using unsalted butter gives you complete control over the amount of salt in the recipe. This is especially important in compound butter recipes where you’re adding other seasonings like herbs and spices. In addition, different brands of salted butter can have varying levels of saltiness, which could affect the flavor of the butter.
Garlic: Two tablespoons of minced garlic contributes a bold and aromatic flavor to the butter.
Lemon Juice: Freshly squeezed lemon juice is best, but you could also use bottled juice. It brings a zesty element that helps cut through the richness of the butter.
Herbs & Spices: You will need paprika, cayenne pepper, onion powder, dried oregano, dried parsley, salt, and pepper. The cayenne pepper gives the butter some spiciness, so you may want to lessen the amount for less of a kick.
Worcestershire Sauce: The Worcestershire sauce adds a depth of flavor to the butter.
How To Serve Creole Butter
Creole Butter is a versatile sauce, so get creative when using it! Here are some of my favorite, delicious ways to use the butter:
- Grilled Meats and Seafood
- Roasted Vegetables
- Baked Potatoes
- Freshly Baked Bread (like a French Baguette)
- Dinner Rolls
- Pasta
- Grilled Corn on the Cob
- Dipping Sauce (Try dipping some chicken wings into the butter! Yum!)
- Melt some Creole butter in a skillet when making scrambled eggs.
How To Store Creole Butter
Store Creole butter in an airtight container in the refrigerator. It will last up to 5 days. Or, freeze the butter for up to 2-3 months! To freeze, divide the Creole butter into portions or shapes that are convenient for your intended use. Wrap each portion tightly in plastic wrap or parchment paper to prevent freezer burn and odors. Place the wrapped portions in an airtight freezer-safe container or resealable freezer bags to provide an extra layer of protection. Label each package with the date of freezing. When ready to use, let the butter thaw in the refrigerator.
Creole Butter
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 2 tablespoons garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon Worcestershire sauce
Instructions
- To a medium bowl, add the softened butter, garlic, lemon juice, paprika, cayenne pepper, onion powder, oregano, parsley, salt, pepper, and Worcestershire sauce. Mix together until combined. This will make about 1 cup of butter. (You could also mix the ingredients in a food processor.)
- To make a compound butter: Scoop the Creole butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm.
- To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.
- Store in the refrigerator in an airtight container for up to 5 days.
- Serve with chicken, beef, pork, seafood, or vegetables.
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What the Test Kitchen had to say about this recipe:
Autumn
This butter is so full of flavor! I tried it on sweet corn and YUM! This would be good on seafood, chicken, pork, bread…you name it!
Elizabeth
This butter is so flavorful and delicious! I can't wait to use it on so many different foods from corn on the cob to a slice of crusty bread. YUM!
Selena
This is so delicious! I really liked the robust flavor of this butter. It was especially delicious on roasted corn!
Gotta try this recipe I’m looking to use our souz vids to cook the corn and use the butter as a marinade in the bag and finish then on the BBQ over coal using extra butter .Get a little char .Many thanks for sharing Andy
This sounds amazing! Must try it soon! THANKS!