I made coriander compound butter to use as a sauce for venison. It had added lime juice to emphasize the citrus notes of the fresh herb.

Head straight on to the Recipe For ♥ Coriander Compound Butter ♥
Let’s talk about compound butter
A compound butter is made from mixing softened butter with a flavouring, and then using it as one would a sauce. The butter is whipped with fresh herbs, aromatic spices, or even a liquid. It is then shaped and chilled before being placed on top of meat or vegetables. This then melts, forming a sauce. It can be used as a spread, or to finish off a sauce. In my mind, when I think of compound butters, the following three come to mind: maitre d’hotel, café de Paris, and garlic butter. I have a friend who is garlic mad. She will take ready to bake garlic bread, and add her own garlic butter to it.
Coriander Compound Butter
I made this coriander compound butter as I had fresh coriander that needed using up. It was placed onto the venison as it came off the heat, allowing the butter to melt while the meat rested. Cilantro as some of you might know this herb, has a fragrance that is woody and citrussy at the same time. Some people find the bitter-sweet taste to be more like soap. As this herb is not heat stable, it needs to be added at the end of the cooking process. If a dish is too salty, adding coriander can tamper this down. It is also good for fishy fish and can be used with fatty dishes, and to add coolness to hot and spicy food.
How to pair fresh coriander
The most obvious pairing in my mind is with avocado, to make a guacamole. But coriander also works well with chicken, goats cheese, lamb, pork, potatoes, shellfish, tomatoes and white fish. Curry dishes using chillies, coconut, coriander seeds, cumin seeds, garlic or peanuts will do well if tempered with coriander. On the fruit side, you can use this herb with lemons, limes, mangoes, oranges, pineapple and watermelon. A green sauce can be made matching coriander with mint and parsley.
Take a look at this inspiring recipe for ♥ Coriander Compound Butter ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Coriander Compound Butter
Ingredients
- 60 g softened salted butter
- 10 g coriander, roughly chopped
- 2.5 mls lime juice
Method
- Place the butter, coriander and lime juice into a blender and blitz until combine
- Place the compound butter onto clingfilm and roll into a log
- Place into the fridge and allow to harden before slicing and using
See the links below for blog posts I published on January 28:
- 2024: The Burnout
- 2022: Cherry And Vodka Jam
- 2019: Vegan Meringues
- 2018: Haunted
- 2016: Sugar Paste Flowers
- 2015: Wine Tasting At Anura
- 2012: Tangzhong Bread
- 2011: Sweet Chilli Sauce
Have always loved coriander and it has loved me back for some reason! Every time I have brought a pot home it seems to have looked at me and needed to show off how fast it could grow 🙂 ! And I can well imagine lime with it > must try! Thank you for the very simple tip!!
I wish mine would thrive like that!
yes the lime juice would be a great addition. I am a coriander fan!
sherry
I love lime in anything 😉
Mmmm
thanks!
I totally love coriander or cilantro, have never used it in compound butter though.
I love making herb butters, and hope you will try this 🙂
Fabulous! I thought you might also have added ground coriander?!!
It never crossed my mind! I will have to make this again 🙂
I wish coriander was a herb I could grow all year round, only in Winter will it grow however we love to eat it. This is a great way to use up any excess. Thanks for all the information Tandy I am keen to make some compound butter now. Pauline (Happy Retirees Kitchen)
Hope you enjoy it!
I hadn’t actually thought of making compound butter with cilantro (otherwise I love this herb) but I will when I make garlic bread.
That will be an amazing combination 🙂
This type of butter compound does make a terrific sauce. Thanks, Tandy
My pleasure 🙂