What is Compound Butter?
Basically, it’s a stick of butter seasoned with fresh herbs, some aromatics like garlic, maybe a little lemon zest or juice to create the easiest and most versatile flavor generators to keep on hand! This lovely herb infused butter can be served at the table to spread on bread, or can be melted on top of hot cooked fish or bowls of vegetables. It’s also handy for whisking into sauces, both enriching them and adding herbal flavor. Yes Please!
This is a Master Recipe-so get creative!
What are your favorite herbs growing in your garden? It’s a great way to use them to create compound butter. One of my favorites is fine grated garlic and fresh parsley for last minute garlic bread. It will take you 10 minutes to mix it up and pop it in the fridge!
Beat the butter in a medium mixing bowl with a wooden spoon or an electric mixer until smooth. Add the herbs, and salt and lemon juice if using, and mix until evenly incorporated. Taste and adjust the seasonings if needed.
Forming the log
Lay a 12-inch square of plastic wrap on a work surface. Spoon the butter out in a band about 1-inch wide on the bottom third of the plastic. Tightly roll up the butter in the plastic to form a log. Grab hold of the excess plastic at both ends of the log and twist the ends in opposite directions, like a hard candy wrapper, until it is very taut and the butter forms an evenly round cylinder. Refrigerate until hard.
To store the butter, wrap the plastic-covered log tightly in heavy-duty aluminum foil and refrigerate for up to 1 week or freeze for up to 3 months.
To form coins, unwrap the cold butter log and slice it 1/4- to 3/8-inch thick with a sharp thin knife.
Herb Butter (Compound Butter)
Ingredients
- 8 ounces Unsalted Butter at room temperature 2 sticks
- 2 teaspoons fine minced shallots or finely grated garlic
- ¼-½ cup Fresh herbs of your choice, minced Use one or a combo of several
- 2 teaspoons Fresh lemon juice Optional
- ½ teaspoon Kosher Salt
Instructions
- In a medium bowl, combine all the ingredients until well incorporated
- Lay a 12-inch square of plastic wrap on a work surface. Spoon the butter out in a band about 1 inch wide on the botto third of the plastic. Tightly roll up the the butter in the plastic to form a lag. Grab hold of the excess plastic at both ends of the log and twist the ends in opposite directions, like a hard candy wrapper, until it is very taut and the butter forms an evenly round cylinder.
- Chill until hard. Slice into coins to serve or add to dishes.
