During the summer I always end up with extra herbs that are dying to be used before they shrivel in the sun. One of my favorite things to do with herbs is to make compound butter mixes. Compound butter is simply butter mixed with some type of seasoning or flavor. Honey butter served with rolls or garlic butter over steak … you’ve probably had this at least once out at restaurants. It really makes just about anything better by adding the creamy richness of butter and your preferred seasoning, in this case herbs, to a main dish, side, or bread. You could spend an hour in the kitchen and make a dozen different butters if you like … this is so easy!
Step One: Gather your ingredients
So, my favorite compound butter is Sage and Garlic. I love, love, love this compound butter because it really goes well with anything … pasta, pork, fish, steak, bread, and the list goes on. You can use this basic recipe to create your own combinations. Also, if you like flavored salts you can use those to create great combinations.
Here are some other compound butter combinations you may want to try:
- Lemon zest & mixed herbs
- Lime zest & chili sauce
- Honey & cinnamon
- Lemon zest & garlic
- Orange zest & vanilla bean
- Honey & vanilla bean
Decide on the butter(s) you would like to make and gather the ingredients.
For the sage garlic butter I use:
- 1 stick of butter (softened)
- 2 garlic cloves, minced
- 2 tbsp. chopped sage
- 1/2 tsp. salt
- Freshly ground pepper
So, for 1 stick of butter you want a few tablespoons of whatever addition you choose and season with spice (or S/P) to your taste.
You will also need parchment paper or plastic wrap.
Step Two: Mix all ingredients
After prepping your ingredients (washing, chopping, etc) combine everything in a mixing bowl and mix with a spoon or spatula. Another way to do this is to use a large knife to chop the ingredients and butter together on a large cutting board. Once thoroughly combined and seasoned to your taste, you are ready for the next step.
Step Three: Roll into logs and freeze
Using plastic wrap or parchment, shape and roll your butter into little logs. I like to make various sizes because I might want a small one for just us, or a larger one for company. In any event, freeze the logs and when you are ready to use them, take them out and you will be able to slice neat pieces to place on top of your entree or serve along with bread. Alternatively, you can simply refrigerate if you plan on using in the next few days. You can also place butter into ramekins or pipe the butter if you want to serve it in another way.
Before you go, don’t forget to like Q&DK on Facebook to get recipes served fresh on your feed.