How To Make Herb Compound Butter
Did you know that making your own compound butter is ridiculously easy? Yep. Sure is. Compound butter is simply butter that you’ve added flavor or additional ingredients to. It’s the quickest way to add a little flair and fancy to your dinner table with minimal work. If you wanted to go crazy you could even cut it into fancy shapes after it’s firm with small cookie cutters but really a knife and a smear of that buttery bliss does the trick for me.
My basic herb compound butter starts with honestly what I have on hand from my garden. It changes often. If you don’t happen to like oregano use parsley or whichever herb you prefer. If you don’t have fresh herbs on hand you can substitute dried just use half of the quantity as dried herbs are more powerful.
To make the mixing go as “smoothly” as possible make sure your butter is completely softened. Plop everything into a nice big mixing bowl (btw I’m currently obsessed with these Duralex Nesting Bowls I purchased on Amazon) and mix.
Grab a piece of parchment paper plop the mixed butter onto it. Fold it over and then roll gently back and forth until you have a log shape. Twist the ends and place it into the fridge to set up until firm. That’s it! When you’re ready for it bring it out and go to town.
What to do with it? What not to do with it is more like it. Smear it onto dinner rolls, add a smidge to a perfectly cooked steak, to a bowl of steamed veggies. I could go on and on. It’s a good thing. Even better, it’s a good EASY thing.
Disclaimer: There is an affiliate link in this post.
What You Will Need:
- 1 stick unsalted butter, softened
- 2 cloves garlic, finely chopped
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh rosemary
- salt/pepper to taste
What To Do:
- In medium bowl, mix all ingredients.
- Spoon mixture onto piece of cooking parchment paper. Fold parchment over butter. Roll to create log shape. Twist ends of parchment to seal. Trim ends of parchment if necessary.
- Refrigerate until firm, approximately 3 hours. Slice into "coins" to serve.