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Compound butters are butters blended with added flavors like herbs, citrus zest, spices, pickles, sweet ingredients, or cheeses, often Roquefort or Parmesan. To make one, the ingredients are finely chopped and mixed into softened butter, which is then shaped into a log and chilled or frozen. Infuse that soft butter with cannabis, and you’ve got a discreet, delicious way to elevate both your meal and your mind.
Slices of compound butter can be served over steak, fish, vegetables, pasta, burgers, or you can go the sweet route, maybe a pat of my raspberry mint butter on pancakes or French toast. It’s easy to make and anything goes. My friend Ann makes an infused maple, pecan compound butter, it’s spectacular.
Having the butters waiting in your freezer, allows you to turn something yummy to something even yummier, just by adding a pat to tonight’s dinner. In classic French cooking, adding a pat of butter to finish a sauce is called “monter au beurre.” When adding canna-compound butter, it’s called awesome!
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Whenever I make cannabutter, I try and go for a mild tasting strain, nothing too piney or strong. This time, I used Strawberry Cough, the taste is not overpowering, a touch sweet, and it worked beautifully with all three butters. It offers a balanced, enjoyable experience.
Something to keep in mind when you are using cannabutter, THC degrades with high heat, best to add butter at the end of the cooking process.
Makes 1 ½ cups compound butter – Serving size 1 teaspoon
Garlic Herb Cannabutter
Ingredients
- 1
cup cannabutter, softened
- 0.5
cup finely chopped fresh parsley
- 0.5
teaspoons sea salt
- 2
teaspoons garlic powder
- 1
teaspoon coarsely ground fresh black pepper
- 1
teaspoon onion powder
- 1
cup cannabutter, softened
- 0.5
cup finely chopped fresh parsley
- 0.5
teaspoons sea salt
- 2
teaspoons garlic powder
- 1
teaspoon coarsely ground fresh black pepper
- 1
teaspoon onion powder
Raspberry Mint Cannabutter
Ingredients
- 1
cup cannabutter, softened
- 0.5
pint fresh raspberries, mashed with 0.25 cup confectioners’ sugar
- 2
tablespoons chopped fresh mint
- 0.125
teaspoon mint extract
- 1
Pinch of sea salt
- 1
cup cannabutter, softened
- 0.5
pint fresh raspberries, mashed with 0.25 cup confectioners’ sugar
- 2
tablespoons chopped fresh mint
- 0.125
teaspoon mint extract
- 1
Pinch of sea salt
Remoulade Cannabutter
Ingredients
- 1
cup cannabutter, softened
- 1.5
tablespoons dehydrated onion
- 0.25
cup green bell pepper, seeded and finely diced
- 1
tablespoon ketchup
- 2
teaspoons olive oil
- 2
teaspoons prepared fresh horseradish
- 3
teaspoons (depending on heat level desired) your favorite hot sauce
- 1
teaspoon Worcestershire sauce
- 1
teaspoon celery salt
-
Kosher salt and finely ground fresh black pepper
- 1
cup cannabutter, softened
- 1.5
tablespoons dehydrated onion
- 0.25
cup green bell pepper, seeded and finely diced
- 1
tablespoon ketchup
- 2
teaspoons olive oil
- 2
teaspoons prepared fresh horseradish
- 3
teaspoons (depending on heat level desired) your favorite hot sauce
- 1
teaspoon Worcestershire sauce
- 1
teaspoon celery salt
-
Kosher salt and finely ground fresh black pepper
Method
- Bring your cannabutter to room temperature and blend in additional ingredients. This can be done by hand (with a fork or spoon) or in a food processor. To ensure even distribution, mix the butter for at least 1 to 2 minutes.
- Once the butter is thoroughly blended, transfer it to a piece of parchment paper or plastic wrap. Roll the butter into a log and wrap it tightly. Put it in a freezer zip-top bag before storing it in the fridge or freezer. (If it’s not properly stored, butter can absorb flavors that may be lingering in your fridge or freezer.)
Books by Laurie Wolf
One of the absolutely most delicious things you can do with your cannabis compound
butter
Tomahawk Rib Eye
Serves 2
Ingredients
- 1
(18-ounce/510 grams) bone-in cowboy-cut rib eye, at room temperature
- 2
tablespoons canola oil
-
Kosher salt and coarsely ground fresh black pepper
- 2
teaspoons Garlic-Herb Cannabutter
- 1
(18-ounce/510 grams) bone-in cowboy-cut rib eye, at room temperature
- 2
tablespoons canola oil
-
Kosher salt and coarsely ground fresh black pepper
- 2
teaspoons Garlic-Herb Cannabutter
Method
- Put a 12-inch cast-iron skillet in the oven and preheat the oven to 500°F.
- Rub the steak with the oil and season it liberally with salt and pepper.
- Wearing an oven mitt, carefully remove the hot skillet from the oven and put it on the stove over high heat.
- Put the steak in the pan and sear it for 1 minute, then turn it and sear on the other side for 1 minute.
- Flip the steak and carefully return the pan to the oven.
- Cook the steak for 3 minutes, flip it, and cook for an additional 3 minutes, or until an instant-read thermometer reads 140°F.
- Remove it from the oven and let it rest, tented with aluminum foil, for 10
minutes. - Slice meat off the bone and cut into thick slices.
- Top with cannabutter.
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