Compound butter is much simpler than it sounds. And it’s delicious on sourdough toast, corn on the cob, potatoes, crackers, and more.
» 1 stick unsalted butter, room temperature or softened
» 1-3 tablespoons finely chopped fresh herbs (try combos like dill and chives or rosemary and sage)
» ½ teaspoon sea salt
» grated garlic and/or red pepper fl akes (optional)
In a small bowl, mix the ingredients into the softened butter until evenly distributed.
Scoop the herb butter onto a piece of parchment paper or plastic wrap. Roll into a log using your palms and twist the ends to seal.
Chill overnight or until fi rm. Flavor ideas: garlic, chive and dill – lemon thyme – honey rosemary sage – sun-dried tomato basil – pesto – lavender honey.
Story continues after a quick message from our sponsor below.
HERBES DE LA FAMILLE
Herbes de Provence is one of my favorite blends of dried herbs. I use it for a variety of dishes, but you can make your own unique herb blend dried from plants grown in your garden or on your windowsill for you and your family to enjoy every day.
» Parsley (base)
» Thyme (base)
» Fennel (supporting)
» Marjoram (supporting)
» Tarragon (supporting)
» Rosemary (accent)
» Lavender (accent)
- Start with three parts of a base ingredient, which should be an approachable herb that works well with a variety of dishes and palates.
- Add one to two supporting ingredients. These tend to be more pungent that the base.
- Finish with one part accent ingredient using a flavor that will add either punch or balance to your blend.
By S. Michal Bennett
Photography By Joel Riner
As Featured In: 2022 Home Edition