The general rule of thumb is that compound butter can last for around 3 to 6 months in the fridge, as long as it's stored in an airtight container and kept at a consistent refrigerated temperature. However, this can vary depending on the ingredients used and how well the butter is protected from air and light. For example, if you're using fresh herbs like parsley or dill, the butter might not last as long as if you were using dried herbs like thyme or rosemary.
Another factor that affects the shelf life of compound butter is the type of butter used. If you're using a high-quality, European-style butter with a high fat content, it will generally last longer than a lower-fat butter. And let's not forget about the storage conditions - if you're storing your compound butter in a hot and humid environment, it will spoil much faster than if it were stored in a cool and dry place.
So, how do you know if your compound butter has gone bad? The signs are usually pretty obvious - if it's developed an off smell, slimy texture, or moldy growth, it's time to say goodbye. But if it still looks and smells good, you can safely continue to use it. Just remember to always check the butter before using it, and if in doubt, err on the side of caution and make a fresh batch.
Can You Freeze Butter for More Than 6 Months? - Recipes.net
