I have one more recipe to share with you from the herb class I taught a few weeks ago.
Have you ever heard of compound butter and wondered what it was?
Compound butter is simply butter that has had something else added to it. Maybe you’ve eaten at a restaurant that served yummy garlic butter – that is a compound butter.
One of my favorite compound butters is honey butter. My mother in law makes a great one!
A little cinnamon sugar added to butter for your pancakes or waffles is delicious.
Compound butter can be sweet (honey, raspberry,etc.) or savory (garlic, herbs, etc)
I remember a restaurant in Salt Lake City that served a yummy raspberry butter with their bread basket.
Obviously the compound butter we made at the herb class had herbs in it! You can use any mixture of herbs that you like. Experiment with different combinations. No matter what combination you use the procedure is still the same. I used 4-6 Tbsp of different herbs to 1/2 C of butter plus 2 Tbsp of lemon juice (the lemon juice can be left out)
Soften your butter and add herbs and lemon juice.
Stir butter and herbs to combine.
Place butter on a piece of wax paper and roll into a log.
Twist the ends of the paper and then place butter in refrigerator.
Butter is ready to use after it has firmed up. If it gets too hard just let it sit at room temperature for a while.
We love to eat it with No Knead Bread or melt some on top of a burger or steak – yum! You almost don’t need any other condiments on your meat when you add the herb butter.
Use your imagination and you can come up with all kinds of wonderful combinations for your compound butter – sweet or savory – which do you prefer?
1/2 C softened butter
2 Tbsp fresh thyme leaves
2 Tbsp chopped fresh chives
1 Tbsp fresh chopped rosemary
2 Tbsp fresh lemon juice
Fresh ground pepper to taste
Add ingredients to softened butter. Wrap in wax paper and refrigerate.