I know this herbed compound butter recipe isn’t rocket science or some may think that this is a “cop out” recipe, but what does that even mean? A recipe is a recipe and personally, this blog is kind of like my own recipe book that I have made public. It’s my collection of what I want to be able to refer back to.
Apologies for sounding defensive right there but I have had simple how-to recipes where people have said to me that they’re cop outs so I kind of wanted to explain my reasonings for posting “simple” recipes.
Anyway, I wanted to share with you this herbed compound butter recipe because I have made it in the past and found it so convenient to just have this pre-mixed herbed butter in the fridge to use for any savory dish that you want to jazz up.
There is also a recipe coming later this week that shares with you how to utilize this butter with a delicious chicken skillet recipe!
What is compound butter?
According to Wikipedia:
Compound butters are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.
How do you use compound butter?
There are multiple ways to use compound butter! The best way (in my opinion) is to use it as the fat to cook protein. Chicken, shrimp, beef, etc.
You can also spread it on toast (like in the photos) or you can add it as a finisher at the end of cooking a dish to create a sauce with it with the pan juices.
How to make compound butter
All you need is room temperature butter and your favorite fresh herbs. Salted or unsalted, up to you and what you have. If you use salted, you’ll just have to reduce the salt added in when you mix it all together.
Herbs that can be used are rosemary, thyme, tarragon, sage, basil, and the like!
Recipes that use compound butter
Herbed Compound Butter
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 8 tablespoons unsalted butter, room temperature
- 1 tablespoon each of fresh rosemary, thyme, and sage, finely chopped
- In a small bowl, mix together butter and herbs. Season with salt, to taste.
- Place a large piece of plastic wrap on the counter then put butter on top. Fold the plastic wrap around it and shape it into a log. Twist ends to seal then pop in the refrigerator to firm up. Cut and use how you wish.