Most people don’t realize this, but compound butter is pretty much one of the easiest recipes you can make at home. In fact, I almost hate to call it a recipe. It’s more of a technique! A technique that requires only two ingredients: butter and herbs.
I like to use salted butter because the salt really enhances the flavors of the herbs and butter. But you can absolutely use unsalted butter if that’s your preference or it’s what you happen to have on hand. You can also add 1/4 teaspoon of salt per 4 ounces of unsalted butter for the same results.
As far as the fresh herbs go, you can use whatever you like. I personally love the flavor combination of parsley, chives and thyme. You could use all parsley or all chives. Oregano butter would be amazing on garlic bread. How about sage butter on roasted winter squash? This recipe offers endless variations.
Herbed Compound Butter
Yields: 8 ounces
Total Time: 30 minutes
Notes: Feel free to use whatever fresh herbs you have on hand. I used approximately 2 tablespoons of chopped parsley, 1 1/2 tablespoons chopped chives and 1/2 tablespoon chopped thyme. Rosemary, basil, oregano and sage would also work very well. Unsalted butter may be used in place of salted butter.
- 1/4 cup mixed fresh herbs, such as parsley, chives and thyme (see notes)
- 8 ounces unsalted butter, room temperature
- Chop the herbs finely and add them to a mixer fitted with the paddle attachment (this can also be done in a food processor). Add the butter and combine the ingredients on medium-low speed.
- Use a rubber spatula to scoop the butter onto a sheet of parchment paper. Use the parchment to roll the butter into a log. Place in the refrigerator or freezer for 20 to 30 minutes, or until the butter has firmed up.
- Serve with crusty bread or on vegetables.