As the name implies, a Compound Butter begins with butter blended with various other aromatic and flavorful components. You can make these home so easily, mixing and matching your flavors to any dish on which you’d usually put butter.
Savory compound butter looks great on fish, a beautiful steak, on top of asparagus, or on grilled veggies, for example. Visualize a grilled chicken breast with a slice of herb butter melting gently over the top. In this manner, compound butter adds to your presentation. Think of it like a finishing sauce only solid.
Sweet compound butter (with honey, for example) works great on muffins, waffles, and scones. This specific recipe is savory, as it has more uses. Remember you can play with the herbs so long as the proportions are the same in total. If you make a double batch, you can freeze compound butter for 6 months.
Savory Compound Butter
- 1 stick unsalted butter
- 1 clove fresh garlic (minced fine)
- 1 tsp thyme
- 1 tsp Dried parsley
- 1 tsp fresh chives
- ¼ lemon squeezed fresh
- Sea Salt to taste
- Parchment paper
- Bring your butter to room temperature.
- In a small bowl, mix the herbs and lemon juice into the softened butter
- Make sure the spices are distributed evenly
- Form the butter into a log, 2” in diameter
- Wrap it in parchment and refrigerate until serving