FLAVORFUL COMPOUND BUTTERS
Three simple compound butters — dill & sea salt, roasted garlic & rosemary, and basil & honey — perfect for adding bold, fresh flavor to everything from warm bread to fresh pasta to grilled meats and vegetables.
Equipment
- Medium Mixing Bowl
- Spatula
- Plastic Wrap
Ingredients
- ½ cup Unsalted Butter - Softened to Room Temperature
Dill & Sea Salt Compound Butter
- 1 teaspoon Fresh Dill - Roughly chopped
- ¼ teaspoon Sea Salt
Roasted Garlic & Rosemary Compound Butter:
- 2 cloves Roasted Garlic
- 1 teaspoon Fresh Rosemary - Finely chopped
Basil & Honey Compound Butter:
- 1 Tablespoon Fresh Basil - Finely chopped
- 1 teaspoon Honey
Instructions
- Place softened butter in a medium mixing bowl. Using a spatula, mix in the desired finely chopped herb/s and/or other spices per ingredient list above.
- Lay out 2 pieces of plastic wrap approximately 12” long.
- Scoop about a half of the mixture, and place on the plastic wrap –in the center, on the end towards you.
- Fold the bottom of the wrap on top of the butter and carefully roll away from you, trying to keep the ends ‘open’ so that air bubbles are released.
- Once you’ve reached the top, pinch one end of the plastic wrap and twist pretty snugly and tie a knot.
- Similarly, pinch the other end and do the same.
- Repeat on the 2nd piece of plastic wrap using the 2nd half of the butter and herb mixture.
Notes
Special Instructions:
- When beginning, make sure the butter is softened and not melted.
- Compound butters will last up to 2 weeks in the fridge; and up to 6 months in the freezer
- Dill & Sea Salt is perfect for: Corn on the Cob, Chicken &/or Vegetable Skewers; or warm Sourdough Bread
- Roasted Garlic & Rosemary savoriness is ideal for: Roasted New Potatoes, Grilled Steaks, or warm Focaccia Bread
- Basil & Honey sweetness simplicity is great for: adding to Cobblers, on fresh Pasta or Gnocchi, or warm Ciabatta bread