If you're looking to elevate the flavors of your dishes, then you might want to try making your own herb compound butter. Herb compound butter is a versatile ingredient that can be used to enhance the taste of various dishes such as steaks, roasted vegetables, and grilled fish. This simple recipe involves combining fresh herbs with softened butter to create a flavorful and aromatic spread that can take your cooking to the next level.
This compound butter recipe is really simple to prepare and may be stored in the refrigerator or freezer for quick usage. Also, it's a fantastic method to avoid wasting herbs that are left over from another recipe. For a romantic evening in, top a fillet mignon with a pat of compound butter. You can also use it to liven up a typical weeknight meal. It will undoubtedly become a go-to seasoning!
HERB COMPOUND BUTTER INGREDIENTS
Fresh herbs and garlic abound in this garlic herb compound butter. I always start with a generous amount of parsley and then add a few tablespoons of other fresh herbs. Depending on what is blooming in your garden or the herbs you use most frequently, you can use any herb. This butter is the ideal compound butter for steaks or roasted potatoes because it contains parsley, basil, and rosemary. This butter has been used on anything from garlic toast to fresh vegetables and corn on the cob.
- Use unsalted butter only, please! Particularly if the food is already salted, you never know what you're going to use it for.
- Fresh garlic is usually a good addition to meat dishes.
- Fresh Herbs: Be imaginative, but limit your selection to 2 to 3 herbs. You can pick among herbs including tarragon, chives, parsley, thyme, and rosemary.
HOW TO MAKE COMPOUND BUTTER
Together, blend. Butter, minced garlic, chopped herbs, and salt are all combined.
Into a log, roll. Spread a sheet of parchment paper or plastic wrap out horizontally, and then layer the butter on top of it. The paper should first be rolled over and slightly tucked under the butter before you make it into a log. Then gently shape it into a log shape. Twist the ends together and chill for at least 2 hours, or until the mixture feels stiff to the touch.
Slice, then dish. Compound butter pats can be sliced and used on anything that needs a buttery, herbaceous touch! Check the section below for further usage examples.
USE COMPOUND BUTTER FOR STEAK AND MORE!
- Any cooked meat to the top. A classic pairing of succulent steak and herb compound butter. Nonetheless, you can add it to any kind of straightforwardly prepared meat, such as grilled lamb chops or sizable pieces of roast chicken.
- Don't overlook the seafood! This is excellent on top of baked salmon or added to the pan with scallops or prawns that have been seared.
- Prepare it with sautéed vegetables. I enjoy preparing it with straightforward vegetables like cabbage, broccoli, or even zucchini.
- Add it to all potato dishes! Particularly creamy mashed potatoes and baked potatoes, potatoes and butter go together like bread and butter.
- Rrice with garlic and herbs. Yep, you can even flavor plain white rice by heating it in this butter on the hob
- It can be kept in the refrigerator for up to a month.
- First freezer storage tip: Cut the compound butter into pieces and spread them out on a baking sheet covered with parchment paper. Slices should be placed in a freezer-safe bag or container after being allowed to firm in the freezer for a few hours.
- Using a silicone ice cube tray, place the butter and freeze for up to three months. When you're ready to utilize one, simply pop one out!
How to use herb butter
- On the grilled corn, rub it in. All of these compound butter recipes taste excellent with grilled or boiled sweet corn.
- Use it for handmade focaccia, dinner buns, or cornbread. You'll return again and time again.
- That is polenta, stirred. If your recipe calls for olive oil, switch it out for compound butter.
- Put some of it on some roasted potatoes or sweet potatoes. For a standard potato, I'd choose the chive and garlic herb butter, and for sweet potato, the rosemary and sage butter.
- Or, you may let it melt into mashed sweet potatoes or potatoes. On this garlic-mashed cauliflower, it would also be fantastic.
- Create the finest butter noodles ever. Add the butter and Parmesan cheese to your preferred pasta and combine.
- Put it on a bagel or just eat it straight.
HERB COMPOUND BUTTER
- ½ cup unsalted butter (1 stick), room temperature
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh herbs (like parsley, chives, thyme, rosemary, dill, and tarragon)
- ½ teaspoon kosher salt
- Mix together. In a small bowl, add the butter, minced garlic, chopped herbs, and salt.
- Roll into a log. Scoop the butter onto a piece of parchment paper or plastic wrap, form it into a log (about 4 inches long), and twist the ends. Refrigerate for at least 2 hours, until firm.
- Slice and serve. Slice pats of compound butter and add to your favorite recipes.