Butter is back in a big way, as more diners skip substitutes and seek out the richness only real dairy delivers. In some states, per-person butter consumption now tops a whopping 14 pounds per year, and nationwide, the butter market is projected to grow 3.5 percent annually through 2028.*

For chefs, this butter boom is an open invitation to go full fat with flavor. From miso-maple compound butter on roasted carrots to brown butter drizzled over seared scallops, there are plenty of ways to churn out a melt-worthy menu.

Compound Interest

Compound butters aren’t just for bread service anymore. Simple to prep and easy to stash, they’re a shortcut to flavor-packed plates. Here are a few worth whipping up:

Smoked Chili-Coffee

Chipotle powder, freshly ground Coda Coffee®, and smoked paprika join forces to create deep, earthy heat. Top an Allegiance® Pork Chop with a quenelle of this butter or swirl it into dark chocolate cake batter for an unexpected bite.

Coconut-Lime Curry

Curry powder, toasted coconut flakes, and fresh lime zest bring a tropical twist to this aromatic butter. Brush it over Bay Winds® All-Natural White Shrimp for an island-inspired dish.

Blue Cheese and Fig

Creamy blue cheese and chopped Magellan® Sun Dried Figs deliver a funky-sweet contrast that holds its own. Melt over roasted Brussels sprouts for a rich, tangy glaze, or spread onto warm focaccia for a savory-sweet starter.

Saffron-Honey Pistachio

Saffron threads bloom in warm butter before honey and crushed pistachios are folded in for sweetness and crunch. Spoon over seared scallops or brush onto grilled peaches from Peak® Fresh Produce.

Pat to Plate

To whip up compound butter that pulls its weight on the line, start with high-quality unsalted butter from Nature’s Best Dairy® and let it soften just enough to fold in your flavor boosters. Once blended, roll into logs, pipe into rosettes, or scoop into ramekins.

Here are more tips to keep in your apron:

• Store the bulk of your compound butter in the walk-in but keep a smaller stash near the line in a cold bain-marie.
• Blend your butter with other fats, like duck fat or olive oil, for a unique mouthfeel.
• Fold leftovers into mashed potatoes or rice to keep waste low and flavor high.
• Wrap tightly to lock in freshness; most compound butters hold for a week refrigerated or up to three months frozen.

Golden and Glorious

Nutty and toasty, brown butter is the ultimate culinary power move. To make this liquid gold, melt unsalted butter in a light pan over medium heat, swirling often, until the milk solids turn golden — about 5 to 7 minutes. Once the brown butter has cooled, put it to work in these sweet and savory showstoppers:

• Seafood: Drizzle over poached lobster with charred lemon and a pinch of Magellan Mango Habanero Seasoning.
• Veg: Finish roasted maitake mushrooms with brown butter and a sprinkle of crispy shallots.
• Baking: Stir into pecan pie filling with a splash of bourbon for nutty depth.
• Sauces: Whisk with miso and rice vinegar for an umami-packed vinaigrette that pairs beautifully with Asian Pride® Rice Noodles.

From compound creations to brown butter, dairy’s most iconic ingredient is as versatile as it is indulgent. No matter the dish, butter is always better.

*https://www.numberanalytics.com/blog/us-butter-market-forecast