If you’re looking to add a pinch of coastal charm and a burst of flavor to your dishes, look no further than Old Bay Compound Butter. This simple yet versatile ingredient is perfect for a variety of meals, bringing together the iconic blend of spices from Old Bay seasoning with rich, creamy butter. Whether you’re grilling seafood, roasting vegetables, or simply slathering it on fresh bread, Old Bay compound butter will elevate your dishes to new heights.
In my galley, compound butters are a summer essential. They store well, can be made ahead, and instantly add depth to simple grilled meals. This version skips the fresh herbs most compound butters use and leans into bold, savory flavor—perfect for seafood, corn, potatoes, and more.
Why This One Works
The secret to this butter’s punch is in the combination of Old Bay seasoning, garlic powder, and Worcestershire sauce, with a touch of lemon zest for brightness. If you have fresh dill on hand, a little bit goes a long way—it plays beautifully with the briny, savory notes and gives it a subtle herby lift without overpowering the butter.
How to Use It
Keep this compound butter ready in your fridge or freezer, and use it to:
Melt over grilled shrimp, scallops, or fish
Toss with steamed or grilled corn
Spread on warm crusty bread or cornbread
Finish roasted or boiled potatoes
Melt into hot rice or pasta dishes
Rub onto grilled chicken or steak as it rests
Old Bay Compound Butter Recipe
Ingredients
- 2 sticks unsalted butter, softened
- 2 tsp Old Bay seasoning
- 1 tsp lemon zest (optional)
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1-2 tsp finely chopped fresh dill (optional)
Instructions
- Soften the butter: Let butter sit at room temperature until soft enough to mix easily, about 15–20 minutes.Mix: In a medium bowl, stir together the butter, Old Bay, lemon zest, garlic powder, Worcestershire sauce, and dill (if using) until well combined.Shape and Store:Spoon into a clean glass jar or ramekin with a lid.For slicing, transfer to unbleached parchment paper, roll into a log, and twist the ends. Chill until firm.Shelf Life:Refrigerate up to 1 month in a sealed container.Freeze for up to 6 months. Slice as needed and return the rest to the freezer.