Sun-Dried Tomato Compound Butter is a simple yet luxurious way to elevate any meal in just 10 minutes of prep. This vibrant blend of creamy butter, tangy sun-dried tomatoes, and aromatic herbs creates a rich, savory spread that melts beautifully over warm bread or grilled steak. Its bold, umami-packed flavor adds depth to roasted vegetables, pasta, or even a morning bagel, making it a versatile kitchen staple. After a quick chill in the fridge for 2 hours, it’s ready to transform ordinary dishes into something extraordinary.
The smooth, velvety texture of this butter is perfectly balanced with the chewy, sun-kissed bits of tomato and a hint of garlic. Each bite delivers a burst of Mediterranean-inspired flavors that feel indulgent yet effortless. Whether you’re hosting a dinner party or simply treating yourself, this compound butter is a small effort with big rewards. Its vibrant color and irresistible aroma will have everyone asking for the recipe, and you’ll love how it makes everyday cooking feel special.
What You’ll Need
- 1 cup (2 sticks/8oz/225g) unsalted butter (softened to room temperature)
- ⅔ cup (1¼oz/36g) sun-dried tomatoes (minced; use oil-packed for extra flavor)
- 3 cloves of garlic (crushed or finely minced)
- 2 teaspoons fresh thyme (minced; substitute with ½ teaspoon dried thyme if needed)
- 1 teaspoon fresh lemon juice (adds brightness; bottled works in a pinch)
- ½ teaspoon crushed black pepper (adjust to taste)
- ½ teaspoon flaky sea salt (or kosher salt for a milder flavor)
How to Make It
- In a medium bowl, combine the softened butter, minced sun-dried tomatoes, crushed garlic, minced thyme, lemon juice, black pepper, and flaky sea salt.
- Using a hand mixer or spatula, beat the mixture until all ingredients are well blended and evenly distributed.
- Lay out a piece of plastic wrap on a flat surface. Transfer the butter mixture onto the wrap.
- Use the plastic wrap to help shape the butter into a log, twisting the ends to secure it tightly.
- Refrigerate the butter log for at least 2 hours, or until firm and easy to slice.
- Once chilled, store the butter in the refrigerator for up to 2 weeks, or slice and freeze in an airtight container for up to 2 months.
Perfect Pairings: How to Use Sun-Dried Tomato Compound Butter
This flavorful butter is incredibly versatile! Spread it on warm crusty bread, melt it over grilled steak or chicken, or toss it with freshly cooked pasta for a quick sauce. It’s also fantastic on roasted vegetables like asparagus or zucchini for an extra burst of flavor. Pro tip: Add a slice to scrambled eggs or mashed potatoes for a gourmet twist.
Storage Secrets: Keeping Your Butter Fresh
After shaping the butter into a log, wrap it tightly in plastic wrap or parchment paper to prevent air exposure. Store it in the refrigerator for up to 2 weeks or slice it into portions and freeze for up to 2 months. If frozen, let it thaw in the fridge overnight before using. This makes it easy to grab just what you need!
Quick Variations: Customize Your Butter
Feel free to mix things up! Swap sun-dried tomatoes for roasted red peppers, or add a pinch of chili flakes for a spicy kick. You can also experiment with herbs like rosemary or basil instead of thyme. Don’t be afraid to get creative—this recipe is a great base for your favorite flavors.
Time-Saving Tips: Prep Like a Pro
To save time, use pre-minced sun-dried tomatoes and jarred crushed garlic. If you’re short on chilling time, pop the butter in the freezer for 30-45 minutes instead of refrigerating for 2 hours. You can also double the batch and freeze half for future meals—it’s a lifesaver on busy nights!
Essential Equipment: What You’ll Need
All you need is a medium bowl, a hand mixer or spatula for blending, and plastic wrap for shaping. If you want perfectly even slices, use a sharp knife or dental floss to cut the chilled log. No fancy tools required—this recipe is as simple as it gets!
Sun-Dried Tomato Compound Butter
Ingredients
- 1 cup unsalted butter (softened) (2 sticks/8oz/225g)
- ⅔ cup sun-dried tomatoes (minced) (1¼oz/36g)
- 3 cloves garlic (crushed)
- 2 teaspoons fresh thyme (minced)
- 1 teaspoon fresh lemon juice
- ½ teaspoon crushed black pepper
- ½ teaspoon flakey sea salt
Instructions
- In a medium bowl, beat together the butter, sun-dried tomatoes, garlic, thyme, lemon juice, black pepper, and salt until well blended
- Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
- Refrigerate for at least 2 hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
