Herbed Compound Butter
Every year when I harvest the bulk of my herbs, I make a couple of compound butters. They are easy to make, come together quickly and are a great way to preserve herbs for months. I like to freeze my compound butter, so I can slice off a big section when needed and take my meals to a whole new level. This “recipe” uses my favorite herb blend but feel free to play with the herbs you prefer. Amounts are to your preference, depending on how herby you’d like your butter. I recommend investing in high quality, salted butter, both for flavor and for how well it freezes.
Ingredients
- a bunch of flat leaf parsley some stems included is fine
- chives
- oregano
- thyme picked off the stems
- extra virgin olive oil just enough to create a smooth herb paste
- 1 pound high quality salted butter cubed and softened
Instructions
- Wash herbs thoroughly and roughly chop before adding to a high powered blender (such as a Vitamix) or the bowl of a food processor. Finely chopping the herbs by hand also works, just know that the finer the herbs are chopped the smoother and more colorful the butter will be.
- Whip the softened butter in a mixer using the paddle attachment, then add the herb paste and blend thoroughly.
- Scoop the butter out onto parchment paper and carefully shape into a rolled log. Wrap tightly in the parchment, then seal it with plastic wrap or a zip-lock bag and save it in the freezer.
- Compound butter will last at least 6 months in the freezer and can be sliced and thawed as needed.
- Serving suggestions: Top your steak or grilled fish with a coin of herb butter and be amazed! Or fold it into al dente noodles for the easiest dinner that takes you back to summer.
