Compound Orange Butter With Pepper & Rosemary

Add an instant hit of flavour to your favourite dishes with this easy flavoured orange butter recipe. This simple compound orange butter with pepper and rosemary can be made ahead and stored in the fridge or freezer ready to go. It’s a brilliant way to add no fuss flavour to all kinds of savoury dishes.

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Peppered orange butter ingredients

Having flavoured or compound butter is a simple way to add wonderful flavour to all kinds of dishes. I love to use this orange butter to flavour everything from chicken or haloumi through to potatoes, carrots or green vegetables.

For this peppery compound orange butter recipe you’ll need:

• 125g salted butter
• 1.5 Tablespoons fresh rosemary leaves, chopped
• 1 teaspoon freshly ground black pepper
• 1 – 2 Tablespoons grated orange zest (zest of one orange)
• 1 Tablespoon fresh orange juice

If you don’t have salted butter, you can use unsalted butter, but add a 1/2 teaspoon of salt to the recipe.

Best oranges to use

I used navel oranges for this recipe, and recommend them as they are not too sweet. If you like, you could experiment with other orange varieties like Cara Cara or blood oranges. Just be aware that these can be sweeteer and can change the colour of your butter too.

Method

You’ll need softened butter to create this recipe, so preferably remove the butter from the fridge at least an hour before you start so that it can soften at room temperature. Otherwise you can soften it slightly in the microwave for a short time on low to medium heat.

For store bought oranges, it’s a good idea to remove any citrus wax before using in this recipe. Always wash and pat dry oranges before zesting regardless.

Chop the salted butter into cubes and add to a small mixing bowl.

Add choped rosemary, ground black pepper, grated orange zest and orange juice to the bowl with the butter.

Use a fork to mix the ingredients together well.

If you are planning to use some of the orange butter soon, simply spoon as much as you need into a small glass dish and pop in the fridge until you need it.

Otherwise, if you’d like to keep your orange butter for future use, I’d recommend storing it as a butter log that you can slice from as needed.

Spoon the butter mixture into a log shape on some non-stick parchment paper.

Roll the butter in the paper to shape into a round log and twist the ends of the paper to seal.

Place the butter roll in the freezer for at least half an hour to firm.

Remove butter from the freezer and slice into rounds with a hot, sharp knife.

Serves 12.

Ways to use compound orange butter

There are so many ways to use this peppery orange butter. I like to use it to pan fry fish, chicken, pork or haloumi. It’s amazing for adding flavour to roast potatoes, sweet potatoes or carrots. Or melt a little over steamed green beans or other vegetables.

Storage and freezing

Compound orange butter will keep in the fridge for up to a week. If you are not planning to use it straight away, you can freeze the flavoured butter for around 3 months. Freeze in the non-stick parchment paper tightly wrapped with cling film (or an eco-friendly alternative) to keep it air tight.

More orange recipes and ideas

If you love the flavour of oranges, discover more orange recipes including our honey and orange baked figs with orange mascarpone cream or our orange candied almonds. Or try one of our colelction fo orange salad recipes or orange vinaigrette salad dressing.

Explore flavours that go with orange for delicious combinations to use in your cooking.

For more ideas for cooking with oranges and other citrus, as well as citrus inspiration for your home and garden, we’d love you to subscribe.

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