To me compound butters always sounded like they would be difficult to make, so I didn’t try making one until a couple of summers ago and was just shocked at how simple a good compound butter can be to put together! This recipe freezes well, so I like to make extra when I have the herbs available, then freeze it for the colder months.
Start by taking a stick of unsalted butter out to soften. You can do this in the microwave if you’re in a rush, or if you’re like me you’ll just put it on the counter and forget about it until a couple of hours later when you’re trying to find your cellphone, and then you’ll begin.
Grab your softened butter, a clove of minced or crushed garlic and 1/4 cup of fresh basil and parsely.
Finely chop your herbs and mix all of the ingredients together.
Grab some saran wrap and just drop you herb butter into the center.
Next you’re going to use the plastic wrap to roll the butter into a stick. Twist both ends to seal. Stick the butter in the fridge for at least an hour to harden. It’s good for a week in the fridge or a couple months in the freezer.
Once the butter is ready take it out and slather it on some bread….
Or mix a couple tablespoons into some simple roasted corn. There are so many delicious ways to enjoy this butter!
- 1 stick unsalted butter, softened
- 1/4 Cup fresh basil, finely chopped
- 1/4 Cup fresh parsley, finely chopped
- 1 clove garlic, finely minced or crushed
- Salt, to taste
- Mix all ingredients together until well blended.
- Place compound butter on plastic wrap and roll tightly to form a stick
- Refrigerate for at least 1 hour before serving
- This butter will keep for a about week in the refrigerator and a couple months in the freezer.
- Be sure to wrap it in a freezer safe bag before freezing.